Comparison of drying technologies

A tétel rövid nézete
dc.contributor.advisorFekete, István
dc.contributor.authorXaymounvong, Deuantavanh
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2024-06-11T13:36:10Z
dc.date.available2024-06-11T13:36:10Z
dc.date.created2024-05-02
dc.description.abstractThis thesis is a comparison between drying technologies then at the end of the research one of the technology will be choosen as the most suitable, taking Laos economic situation in consideration. During the research, five different fruits are part of the experiment, going through three types of drying technology. After the dried sample are collected, further texture analysis will take place and the results will be analysed with illustrated graphs and explanation. Furthermore, organoleptic surveys are handed out to 20 participants, asking for opinions regarding taste, texture, appearance and smell. The result of organoleptic surveys will the analysed in section based on the technologies in order to see the difference from each categories (taste, texture, appearancee, smell). Lastly, all aspect from each analysis results are considered all together on average and then concluded which technology will be fast and the most benefitial after the implication of the drying technology in Laos.
dc.description.correctorKE
dc.description.courseFood engineering BSc
dc.description.degreeBSc/BA
dc.format.extent47
dc.identifier.urihttps://hdl.handle.net/2437/372402
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectconvective drying
dc.subjectfreeze drying
dc.subjectlaos economy
dc.subjectdried fruits
dc.subjecttexture analysis
dc.subject.dspaceAgricultural Sciences
dc.titleComparison of drying technologies
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