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Brnčić, Mladen; Lasić, Monika; Karlović, Sven; Bosiljkov, Tomislav; Škegro, Marko; Ježek, Damir; Dujmić, Filip; Marelja, Marko
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 01/2021, Volume: 15, Issue: 3-4Journal Article
Sušenje je jedan od najstarijih i najekonomičnijih procesa produljenja trajnosti hrane. Osušeni proizvodi imaju manju masu i volumen što olakšava i smanjuje troškove pakiranja, skladištenja i transporta. Nedostatci prilikom konvencionalnog sušenja prehrambenih sirovina su toplinska razgradnja nutritivno vrijednih sastojaka, boje, mogući gubitci arome, nepoželjne promjene oblika i teksturalnih svojstava te enzimsko posmeđivanje. Ti nedostatci se mogu značajno smanjiti sušenjem u vakuumu. Konvencionalno vakuum sušenje i mikrovalno vakuum sušenje te sušenje zamrzavanjem u vakuumu su najpoznatiji procesi sušenja u vakuumu. Prednosti sušenja u vakuumu su niže temperature sušenja što rezultira većim očuvanjem hranjivih tvari proizvoda odnosno boljom kvalitetom sušenog proizvoda. Drying is one of the oldest and most cost-effective ways of preserving foods used to prolong the shelf life of food. The reduced volume and moisture of the dried product facilitates and minimizes packaging, storage and transportation costs. Disadvantages in conventional drying of food are heat degradation of nutrient ingredients, color, possible flavor loss, undesirable shapes and texture alterations, enzymatic browning. These shortcomings can be significantly reduced by drying at reduced pressure. Conventional vacuum drying, microwave-vacuum drying, and freeze-drying processes are the most known vacuum drying processes. The benefits of vacuum drying are lower drying temperatures and consequently higher preservation of nutrients resulting in a better product quality.
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