Vacuum drying in Food Industry

<!DOCTYPE html> <html lang="hr"> <head> <meta charset="utf-8" /> <title>Vacuum drying in Food Industry</title> <meta name="viewport" content="width=device-width, initial-scale=1.0"> <meta name="description" content="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. Disadvant..." /> <meta name="keywords" content="vacuum drying, microwaves, freeze drying, energy consumption, nutritive value" />  <meta name="citation_title" content="Vacuum drying in Food Industry"/> <meta name="citation_author" content="Marelja, Marko"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Dujmi膰, Filip"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Je啪ek, Damir"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="艩kegro, Marko"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Bosiljkov, Tomislav"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Karlovi膰, Sven"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Lasi膰, Monika"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_author" content="Brn膷i膰, Mladen"/> <meta name="citation_author_institution" content="Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska"/> <meta name="citation_author_institution" content="Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia"/> <meta name="citation_publication_date" content="2020/12/22"/> <meta name="citation_publisher" content="Hrvatsko dru拧tvo prehrambenih tehnologa, biotehnologa i nutricionista"/> <meta name="citation_journal_title" 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href="https://hrcak.srce.hr/broj/19743">Vol. 15 No. 3-4</a>, 2020.</h4> </div> </div> <div class="row"> <div class="col-lg-12 col-xs-12 col-md-12"> <div class="card topBorder"> <div class="card-body"> <p>Pregledni rad</p> <p><a title="doi" href="https://doi.org/10.31895/hcptbn.15.3-4.8">https://doi.org/10.31895/hcptbn.15.3-4.8</a></p> <p><b>Vacuum drying in Food Industry</b></p> <p> Marko Marelja ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Filip Dujmi膰 ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Damir Je啪ek ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Marko 艩kegro ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Tomislav Bosiljkov ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Sven Karlovi膰 ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Monika Lasi膰 ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <br> Mladen Brn膷i膰 ; Prehrambeno-biotehnolo拧ki fakultet Sveu膷ili拧ta u Zagrebu, Zagreb, Hrvatska <a href="mailto:mbrncic@pbf.hr"><img title="mail" src="https://hrcak.srce.hr/javno/assets/images/mail.gif"></a> <br> </p> <hr> <div class="d-flex justify-content-between"> <p>Puni tekst: <a class="btn btn-outline-primary btn-sm" href="https://hrcak.srce.hr/file/361535" target="_blank">hrvatski pdf 646 Kb</a></p> <p>str. 94-101</p> <p>preuzimanja: <strong>2.080</strong></p> <p> <a href="#" id="cite_link">citiraj</a> </p> </div> <div id="cite" style="display: none;"> <p><b>APA 6th Edition</b></p> <p>Marelja, M., Dujmi膰, F., Je啪ek, D., 艩kegro, M., Bosiljkov, T., Karlovi膰, S., ... Brn膷i膰, M. (2020). Vacuum drying in Food Industry. <i>Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15</i> (3-4), 0-0. https://doi.org/10.31895/hcptbn.15.3-4.8</p> <hr> <p><b>MLA 8th Edition</b></p> <p>Marelja, Marko, et al. "Vacuum drying in Food Industry." <i>Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</i>, vol. 15, br. 3-4, 2020, str. 0-0. https://doi.org/10.31895/hcptbn.15.3-4.8. Citirano 07.04.2025.</p> <hr> <p><b>Chicago 17th Edition</b></p> <p>Marelja, Marko, Filip Dujmi膰, Damir Je啪ek, Marko 艩kegro, Tomislav Bosiljkov, Sven Karlovi膰, Monika Lasi膰 i Mladen Brn膷i膰. "Vacuum drying in Food Industry." <i>Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</i> 15, br. 3-4 (2020): 0-0. https://doi.org/10.31895/hcptbn.15.3-4.8</p> <hr> <p><b>Harvard</b></p> <p>Marelja, M., et al. (2020). 'Vacuum drying in Food Industry', <i>Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</i>, 15(3-4), str. 0-0. https://doi.org/10.31895/hcptbn.15.3-4.8</p> <hr> <p><b>Vancouver</b></p> <p>Marelja M, Dujmi膰 F, Je啪ek D, 艩kegro M, Bosiljkov T, Karlovi膰 S i sur. Vacuum drying in Food Industry. Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2020 [pristupljeno 07.04.2025.];15(3-4). https://doi.org/10.31895/hcptbn.15.3-4.8</p> <hr> <p><b>IEEE</b></p> <p>M. Marelja, et al., "Vacuum drying in Food Industry", <i>Hrvatski 膷asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam</i>, vol.15, br. 3-4, str. 0-0, 2020. [Online]. https://doi.org/10.31895/hcptbn.15.3-4.8</p> </div> <hr> <h6>Sa啪etak</h6> <p>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.</p> <h6>Klju膷ne rije膷i</h6> <p> <a href="https://hrcak.srce.hr/pretraga?type=napredna&field[]=article_keywords&term[]=%22vacuum+drying%2C+microwaves%2C+freeze+drying%2C+energy+consumption%2C+nutritive+value%22">vacuum drying, microwaves, freeze drying, energy consumption, nutritive value</a> </p> <h6>Hr膷ak ID: </h6> <p>248384</p> <h6>URI</h6> <p><a href="https://hrcak.srce.hr/248384">https://hrcak.srce.hr/248384</a> </p> <h6>Datum izdavanja:</h6> <p>22.12.2020.</p> <p><img src="https://hrcak.srce.hr/javno/assets/images/cc/copyright.svg" height="40"> </p> <p> <span class="mt-4 mr-1 metaPodaciJezik">Podaci na drugim jezicima:</span> <a href="https://hrcak.srce.hr/clanak/361535"> <span class="badge badge-soft-secondary mt-1">hrvatski</span> </a> </p> <p class="text-center mt-5">Posjeta: 3.749 <a href="https://hrcak.srce.hr/posjecenost-objasnjenje">*</a> </p> </div> </div> </div> </div>  </div> </div> </div> </div> <script src = "https://ajax.googleapis.com/ajax/libs/jquery/2.1.3/jquery.min.js"></script> <script> $('#cite_link').click(function(){ $('#cite').slideToggle('fast'); return false; }); $('#verzije_link').click(function(){ $('#verzije').slideToggle('fast'); return false; }); </script> </div> <footer class="footer"> <div class="container-fluid"> <div class="row"> <div class="col-12"> <div class="footerLinks"> <span> 2021 漏 Portal hrvatskih znanstvenih i stru膷nih 膷asopisa - Hr膷ak </span> <div> <a href="https://wiki.srce.hr/x/xIB3Aw" target="_blank">Izjava o pristupa膷nosti</a> | <a href="https://www.srce.unizg.hr/politika-privatnosti" target="_blank">Politika privatnosti</a> | <a href="/kontakt">Kontakt</a> </div> </div> </div> </div> </div> </footer> </div> <script src="/javno/assets/js/vendor.min.js"></script> <script src="/javno/assets/libs/moment/moment.min.js"></script> <script src="/javno/assets/js/app.min.js"></script> <script src="/javno/assets/js/pristupacnost.js"></script> <script> var options = { icon: { circular: true, img: 'accessibility', } } window.addEventListener('load', function () { new Pristupacnost(options); }, false); </script> <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','https://www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-3867323-1', 'auto'); ga('send', 'pageview'); </script> </body> </html>

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Vacuum drying in Food Industry