On the basis of 35 one-hour series of the measurement of the wind velocity, read out every two minutes, the wind structure at the Arctowski Station, situated on Admiralty Bay, King George Island, was analysed. Very strong turbulence was found with air flow directions from over the area of the Island (S, SW. W and NW) and laminarity with directions from SE, E, NE and partly N, i.e. when the air flows from Admiralty Bay or from over the open waters of Bransfield Strait. The qustiness coefficient, the relationship between the maximum and mean velocities and the intensity of turbulence were determined for the two flow types. Two extremely different cases, in terms of flow character, were considered, by determining for them the distributions of instantaneous velocities and those of oscillations.
Over the South American sector of the Antarctic Ocean intensive cyclonal activity occurred in turn with meridional circulation, which was a more common feature of winter 1986 than it usually is. At the Arctowski Station strong temperature oscillations were observed during the austral winter from May to October. In the end of July the lowest temperature of this winter, — 32.3°C, was recorded. In the first half of the winter an easterly air flow prevailed and in the second part — the westerly one. Winds were strong and gusty. The highest speed reached 74 ms-1 . Snowfalls were abundant; depth of snow exceeded 100 cm.
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.
The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.