Unterschiede in der Wasserabgabe beim Dörren : Die Besonderheit der Cantaloupe-Melone

This scientific paper deals with the question of how different types of fruit and vegetables differ before and during the drying process. The hypotheses regarding the cause of the difference dur- ing the drying process highlight the following three aspects: external structures, such as stem diameter; cell structures, which already show differences before the process; and the influence of the fruit and vegetable varieties belonging to a family. The aim of the study was to confirm or refute these hypotheses. To answer the question, the samples were dried, their density was calcu- lated, the fructose and water content was determined, and the cell wall thickness and diameter were also determined using microscopy.

The analysis shows that the external structures have no clear influence on water loss. However, the second hypothesis can be confirmed, as the cell wall thickness has a direct influence on the rate of water loss during the first 30 minutes. The third hypothesis, on the other hand, could be clearly refuted on the basis of the data obtained.