Drying of sliced vegetables pretreated with sugar solutions

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dc.contributor.authorFujii, Sachie
dc.contributor.authorYoshımoto, Noriko
dc.contributor.authorAktaş, Türkan
dc.contributor.authorYamamoto, Shuichi
dc.date.accessioned2022-05-11T14:45:14Z
dc.date.available2022-05-11T14:45:14Z
dc.date.issued2011
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractSteam blanching (3-4 minutes) followed by soaking into trehalose-maltosyltrehalose mixture solutions for 10 minutes was found to be a very effective pretreatment method for drying of sliced vegetables (potatoes and carrots). Peroxydase measurements showed that the enzyme activity was completely inactivated by a 3-minute steam blanching. Blanched samples were soaked in a 20 wt% (weight percent) sugar solution for 10 minutes at room temperature, and then dried by hot-air drying at 303K. The dried product with sugar solution treatment resulted in good product properties such as less shrinkage or deformation and better colorness retention. Especially, a solution composed of 18wt% trehalose and 2wt% maltosyltrehalose was quite effective in terms of the product quality and the drying efficiency.
dc.identifier.endpage350
dc.identifier.issn1306-0007
dc.identifier.issn2651-4230
dc.identifier.issue4en_US
dc.identifier.startpage347
dc.identifier.trdizinidTVRJeU1UZ3lNZz09
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TVRJeU1UZ3lNZz09
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9978
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.relation.ispartofTarım Makinaları Bilimi Dergisi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleDrying of sliced vegetables pretreated with sugar solutions
dc.typeArticle

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