Vol: 38 Page: 211

Authors:
Andrzej Michalski
Bogdan Stępień

Title:
 Application of the statistical model for evaluation of the influence of drying methods on the mechanical properties of carrot

Language: English

Keywords:
ANOVA
factor design
stabilization of variances
test of multiple comparisons

Summary:
A main goal of this paper was examination of the influence of three drying methods: convection, freeze-drying and vacuum-microwave on the mechanical properties changes of dried vegetables occurring during storage. In testing two kinds of pretreatment: blanching and osmotically dehydration were used. The tests of strength were performed for raw material, dried material and rehydrated material. The value of the total work inputted into the cutting of carrot and the value of the compression work was computed. Stress compression tests and cutting tests were curried out for samples just after drying and for samples stored 6, 12 and 18 months. For data obtained from these experiments ANOVA methods for complete multifactor designs was applied. In order to performing a proper statistical inference of the data analysis requested using the transformation for stabilization group variances.

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