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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of minimal processing on changes in the texture of vacuum-packaged apple slices

100%
Bieganska-Marecik R., Czapski J.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
|
nr 2
161-166
The aim of the study was to determine changes in the texture and tissue microstructure of apples under the influence of minimal processing, consisting in dipping, blanching and vacuum impregnation with a solution containing ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Among the 10 tested apple varieties the best flesh hardness was found for var. Gala and Idared; these cultivars also exhibited the best texture after the application of vacuum impregnation. The biggest changes both in the texture and tissue microstructure of apples were caused by blanching, while the smallest ones by dipping. The process of vacuum impregnation ensured a greater uniformity in the flesh microstructure of apple slices, whereas the values of firmness for these slices decreased during product’s storage.
2
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A method for estimation of enzymatic browning and its suppression in apple slices

84%
Kuczynski A., Varoquaux P.
International Agrophysics
|
1996
|
tom 10
|
nr 1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Reflectance spectra of ready-to-use apple products for determination of enzymatic browning

84%
Kuczynski A., Varoquaux P., Souty M.
International Agrophysics
|
1993
|
tom 07
|
nr 1
4

Infrared drying of apple slices

67%
Grdzelishvili G., Hoffmann P.
Inżynieria Przetwórstwa Spożywczego
|
2013
|
nr 1
The aim of this work was to study the infrared (IR) drying of apple slices. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratioas a quality property. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation about 13.8% in average. The food materials slices were dried by near infrared (NIR) heating by the natural convection and also by the forced convection with air velocities 0.25 and 0.5 m·s–1and at different air temperatures 23 and 28°C. NIRdrying presents good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio because of its relation to the dependence of degree and of rehydration duration on the initial properties of raw materials, on the accuracy of the drying process, and on the storage conditions. The test of the effect of blanching confirms that the drying time of blanched apple slices is much shorter than for unblanched raw materials slices. Decrease of air velocity educes the drying time. The lower air temperature makes the duration of drying longer. The rehydration ratio was found higher for blanched dried samples.
5

Technologia produkcji jablek malo przetworzonych pakowanych w atmosferze modyfikowanej

43%
Bieganska-Marecik R., Czapski J.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 10
8-11
The aims of this work were to evaluate the effects of blanching and some brownig inhibitors on quality of apple slices packed in modified atmosphere. Elstar and Szampion were the cultivars with the least browning susceptibility, and dipping in saccharose and citric acid solution was quite enough to reduce the enzymatic browning during storage. Vaccum packaging of slices made it possible to obtain the product with best sensory quality among all the tested packaging methods. The most effective method in terms of microflora growth inhibition on slices turned out to be modified atmosphere containing 4% CO2, 94% N2, 2%O2 and nitrogen packaging atmosphere.
6

The relation between some quality characteristics of apples and the yield in canned apple production

43%
Banaszczyk J., Plocharski W.
Journal of Fruit and Ornamental Plant Research
|
1993
|
tom 01
|
nr 1
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