| Abstract | Od samih početaka prerade hrane ljudi su koristili dehidrataciju kao proces konzerviranja
namirnica. Prihvaćeni postupci konzerviranja lako kvarljivih namirnica na ovom principu
mogu se podijeliti na 3 grupe i to: sušenje, to jest odstranjivanje vode, a da namirnica ostane
u čvrstom stanju; koncentriranje, to jest odstranjivanje vode u manjem stupnju u odnosu na
sušenje, uobičajeno je da se proizvodi konzervirani koncentriranjem nalaze u tekućem
agregatnom stanju; povećanje sadržaja suhe tvari dodatkom određene količine tvari koje
povezuju dio slobodne vode, odnosno smanjuju aktivitet vode. Sušenje je najčešće korišten
postupak koji se zasniva na korištenju energije sunca i vjetra. Namirnice prije sušenja mogu
biti u krutom ili tekućem agregatnom stanju, a finalni proizvod je u krutom agregatnom
stanju. Sušenjem se odvaja voda do tog stupnja da takva namirnica može godinama biti
zaštićena od kvarenja, gubitka okusa i plijesni. Pri tome se ne smije namirnici oduzeti sva
količina vode jer to negativno djeluje na elastičnost i na sposobnost za ponovno upijanje
vode odnosno rehidrataciju. Iako se sušenjem može konzervirati bilo koja namirnica,
najčešće se suši voće i povrće kao što su krumpiri, mrkva, kupus, paprika, rajčica, grašak,
jabuka, smokva, breskva, kruška, šljiva... |
| Abstract (english) | From the very beginning of the food processing people have used dehydrating process for food preservation. Accepted preservation methods of perishable foods on this principle can be divided into 3 groups: drying, i.e. the removal of water with the food remaining in the solid state; concentration, that is the removal of water to a lesser degree compared to the drying, usually by concentrating the products they are preserved in the liquid state; increasing the dry matter content by adding a certain quantity of the substance that connects part of the free water, and reducing water activity. Drying is the most commonly used method based on the use of solar and wind energy. Foods before drying may be in a solid or a liquid state, and the final product is in the solid state. With drying, the water is
separated to the extent that such foods can be protected for years from deterioration, loss of taste and mold. With this method , not all water should be removed because it has a negative impact on the resilience and the ability to re-absorb water and re-hydrate. Although drying can preserve any food, most commonly dried fruits and vegetables include potatoes, carrots, cabbage, peppers, tomatoes, peas, apples, figs, peaches, pears, plums ... |
