Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products
Yükleniyor...
Dosyalar
Tarih
2007
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Chemical Engineers
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were measured. The isothermal drying experiments were carried out at 303, 313 and 323 K. Sorption isotherms of dried samples were determined by a standard gravimetric method at 303, 313 and 323 K. Pretreatments reduced the water content of vegetable samples due to osmotic dehydration. Less shrinkage, better colour properties and better cell reconstruction properties were observed for samples pretreated with trehalose either with solution or with powder.
Açıklama
Anahtar Kelimeler
vegetable drying, trehalose pretreatment, osmotic dehydration, sorption isotherms, Diffusivity
Kaynak
Food and Bioproducts Processing
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
85
Sayı
C3