Wyniki wyszukiwania

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What do Polish and Dutch consumers think about dried fruit and products with them - creative group discussions as a means of recognition consumers' perceptions

100%

Jesionkowska K., Konopacka D., Plocharski W., Sijtsema S., Zimmermann K.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

169-175

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

100%

Piotrowski D., Ignaczak M.

Nauki Inżynierskie i Technologie

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2018

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nr 3(30)

The material were raw or defrosted strawberries of Senga Sengana variety with the diameter of 26-30 mm. Fruits were dried for 16 hours at the temperature of 60°C under constant or variable conditions considering level of pressure. Pressure during the drying process was on a fixed level of: 5, 10 and 15 kPa or a change of pressure was introduced among extreme values. Shrinkage of strawberries was examined with the use of two methods: the volumetric method and measurement of linear dimensions in horizontal and vertical space. Shrinkage obtained under the fixed pressure level was greater for higher values in the drying chamber. Horizontal linear shrinkage of dried fruit was always lower than vertical linear shrinkage. For dried strawberries volumetric shrinkage obtained for defrosted fruits after vacuum drying under variable pressures did not reveal clear differences between respective values of shrinkage. The lowest level of pressure (5 kPa), applied in any phase of vacuum drying under variable pressure, caused a shrinkage decrease in comparison to drying shrinkage after processes under other fixed pressure.

3

The health benefits of chocolate enrichment with dried fruits

100%

Cagindi O., Otles S.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 4

63-69

One of the most popular food all over the world is chocolate and it has highly nutritious energy, fast metabolism and good digestibility. Nowadays, most important trend is healthy foods. Develop a chocolate product that will be be nutritional for many more people. It is well known that dried fruits has high nutritious values and health benefits. Dried fruits are good sources to developed chocolates. This paper aims to review health importance and usage of dried fruits in chocolate.

4

Effect of moisture content on textural attributes of dried figs

100%

Ansari S., Maftoon-Azad N., Farahnaky A., Hosseini E., Badii F.

International Agrophysics

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2014

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tom 28

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nr 4

Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very im- portant. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to exa- mine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parame- ters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

5

Terminalia chebula Retz. - an important medicinal plant

100%

Kolla J. N., Kulkarni N. M., Kura R. R., Theepireddy S. K. R.

Herba Polonica

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2017

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tom 63

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nr 4

Ayurveda, whispered to be the ancient practice of healthcare existed and contributes a holistic approach to health, healing and longevity. Terminalia chebula Retz. is a popular plant and widely spread all over southern Asia. T. chebula is a native plant of India and its dried fruit is extensively used in various types of home remedies. Dried fruit of T. chebula contains high quantities phenolic compounds that consist of ellagic acid, gallic acid and chebulic acid. The fruit extract of T. chebula is known to display different biological properties like anticancer, anti-inflammatory, antioxidant, anti-protozoal, antimicrobial, hepato and renal protective activities, and in the management of metabolic syndrome. The phenolic active compounds might play vital role in the influence of biological activity. Fruit extract of T. chebula is widely employed as an important ingredient in various ayurvedic preparations like ‘Triphala’. This formulation is beneficial as detoxifying agent of the colon, purgative in chronic constipation, aids in digestion and as a body rejuvenator. The fruit has great medicinal significance and conventionally applied for the management of various illness conditions, such as sore throat, high cough, asthma, ulcers, gout, heart burn, vomiting, diarrhea, dysentery, bleeding piles and bladder diseases. It is also utilized as mild laxative, antispasmodic and stomachic. Because of these enormous medicinal properties, T. chebula is commonly termed as ‘King of Medicine’ in Tibet and can be called as a ‘wonder herb’. In the present review, recent advances in medicinal properties of T. chebula are discussed.

6

Kinetics of water vapour sorption by selected ingredients of muesli-type mixtures

100%

Gondek E., Lewicki P. P.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

Sorption properties of some ingredients of muesli such as flakes and dried and candied fruits were investigated in this work. Kinetics of water vapor sorption at water activity of 1.00, 0,755, 0.239 and 0.00 was continuously measured. Kinetics of water sorption was well described by the solution of the Second Fick’s Law. However, the superficial values of equilibrium water content were obtained by kinetic measurements. The shape factor in the Fick’s equation was dependent on water activity. It was shown that in the analysed products adsorption process goes faster than the desorption one. Hence desorption of water from fruits and adsorption by flakes seems to be a limiting factor for water transfer in mixtures consisting of cereals and fruits.

7

Organic fruit production in Turkey

100%

Gubbuk H., Polat E., Pekmezci M.

Journal of Fruit and Ornamental Plant Research

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2004

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tom 12

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nr Spec.ed.

8

The usefulness of natural concentrated fruit juices as osmotic agents for osmo-dehydrated dried fruit production

84%

Konopacka D., Jesionkowska K., Mieszczakowska M., Plocharski W.

Journal of Fruit and Ornamental Plant Research

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2008

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tom 16

275-284

9

Wplyw aktywnosci wody na wlasciwosci mechaniczne kostek jablka suszonych sublimacyjnie

84%

Rowicka R., Nowak D., Lewicki P. P.

Żywność Nauka Technologia Jakość

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2002

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tom 09

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nr 1

66-78

Celem pracy było określenie wpływu aktywności wody na właściwości reologiczne kostek jabłka suszonych sublimacyjnie. Suszone kostki jabłka były przechowywane w środowiskach, których aktywność wody wynosiła 0,328; 0,432; 0,648 i 0,810. Po zadanym okresie przechowywania poddawano je testowi kompresji-relaksacji. Stwierdzono, że aktywność wody w istotny sposób kształtowała właściwości mechaniczne liofilizowanych jabłek. Podwyższona aktywność wody działała uplastyczniająco na badany materiał i powodowała załamanie jego struktury. Wraz ze wzrostem aktywności wody malała praca potrzebna do odkształcenia kostek jabłka o 50% ich wysokości, zmniejszała się siła niezbędna do odkształcenia materiału, malał udział elementu sprężystego we właściwościach mechanicznych oraz zmniejszała się twardość materiału. W przedziale aktywności wody 0,45-0,55 relaksacja zachodziła najszybciej i w największym stopniu.

10

Influence of moisture content on the mechanical properties and grinding energy requirements of dried quince (Cydonia oblonga Miller)

84%

Dziki D., Tomilo J., Rozylo R., Laskowski J., Gawlik-Dziki U.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 2

11

Effect of quantity of low-methoxyl pectin on physical properties of freeze-dried strawberry jellies

84%

Ciurzynska A., Lenart A., Karwosinska J.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 4

The development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products ought to be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes of freeze-dried strawberry jelly with low-methoxyl pectin (LMP) (2.0, 2.5, 3.5% LMP) with the use of strawberry pulp were obtained and physical properties were investigated to choose the sample with the best quality factors. The quantity of added low-methoxyl pectin influences the physical properties of freeze-dried strawberry jellies. The recipe with 2.5% addition of low-methoxyl pectin was chosen based on the results obtained. Despite the relatively high friability and low hardness, and higher shrinkage, it has a fast rate of rehydration. It is also characterised by high porosity and the parameters of the colour most similar to the raw material and low water content and activity.

12

Preferences and consumption of dried fruit and dried fruit products among Dutch, French and Polish consumer

84%

Jesionkowska K., Sijtsema S., Simoneaux R., Konopacka D., Plocharski W.

Journal of Fruit and Ornamental Plant Research

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2008

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tom 16

261-274

13

The effect of roasting on the texture of walnuts

84%

Kita A., Figiel A.

Acta Agrophysica

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2006

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tom 07

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nr 1[132]

14

Influence of water activity on mechanical properties of osmotically pretreated dried fruits

84%

Sitkiewicz I., Lenart A.

Acta Agrophysica

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2002

|

tom 77

15

The influence of osmotic dehydration on drying and colour of dried blackcurrants

84%

Piotrowski D., Lenart A., Pomaranska-Lazuka W.

Annual Review of Agricultural Engineering

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2006

|

tom 05

16

Wpływ parametrów odwadniania osmotycznego i dodatku kwasu askorbinowego na właściwości sorpcyjne suszy jabłkowych

67%

Kowalska H., Marzec A., Lenart A.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

|

tom 552

Określono wpływ czasu i temperatury wstępnego odwadniania osmotycznego oraz dodatku kwasu askorbinowego na przebieg izoterm adsorpcji pary wodnej suszy jabłkowych. Nie wykazano istotnego wpływu czasu i temperatury odwadniania osmotycznego na zawartość wody suszy jabłkowych. Zaobserwowano jednak większy wpływ temperatury niż czasu wstępnego odwadniania na zmiany higroskopijności suszy. Wpływ dodatku kwasu askorbinowego na zwiększenie higroskopijności suszy jabłek w zakresie aktywności wody 0,3-0,75 był istotny. Uwzględniając korzystny wpływ wstępnego osmotycznego odwadniania oraz dodatku kwasu askorbinowego można modyfikować właściwości produktu końcowego oraz zmiany higroskopijności suszy jabłkowych, w zależności od przewidywanych warunków ich przechowywania.

17

Intermittent microwave-vacuum drying effects on pears

67%

Taskin O., Polat A., Izli N., Asik B. B.

Polish Journal of Food and Nutrition Sciences

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2019

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tom 69

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nr 1

In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L* (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.

18

Wpływ wybranych parametrów suszenia jabłek promieniami podczerwonymi na ich zdolność do pochłaniania wody

67%

Wesolowski A.

Acta Scientiarum Polonorum. Technica Agraria

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2009

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tom 08

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nr 1-2

19

Potential use of dried fruit pomaces to create sensory properties and antioxidant activity of fruit teas

67%

Pacholek B., Krawczyk K., Zak E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 3

20

Matematyczne modelowanie procesu rehydracji suszonej tkanki jablka

67%

Witrowa-Rajchert D.

Acta Agrophysica

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2003

|

tom 82

193-204

Ograniczanie wyników

What do Polish and Dutch consumers think about dried fruit and products with them - creative group discussions as a means of recognition consumers' perceptions

Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

The health benefits of chocolate enrichment with dried fruits

Effect of moisture content on textural attributes of dried figs

Terminalia chebula Retz. - an important medicinal plant

Kinetics of water vapour sorption by selected ingredients of muesli-type mixtures

Organic fruit production in Turkey

The usefulness of natural concentrated fruit juices as osmotic agents for osmo-dehydrated dried fruit production

Wplyw aktywnosci wody na wlasciwosci mechaniczne kostek jablka suszonych sublimacyjnie

Influence of moisture content on the mechanical properties and grinding energy requirements of dried quince (Cydonia oblonga Miller)

Effect of quantity of low-methoxyl pectin on physical properties of freeze-dried strawberry jellies

Preferences and consumption of dried fruit and dried fruit products among Dutch, French and Polish consumer

The effect of roasting on the texture of walnuts

Influence of water activity on mechanical properties of osmotically pretreated dried fruits

The influence of osmotic dehydration on drying and colour of dried blackcurrants

Wpływ parametrów odwadniania osmotycznego i dodatku kwasu askorbinowego na właściwości sorpcyjne suszy jabłkowych

Intermittent microwave-vacuum drying effects on pears

Wpływ wybranych parametrów suszenia jabłek promieniami podczerwonymi na ich zdolność do pochłaniania wody

Potential use of dried fruit pomaces to create sensory properties and antioxidant activity of fruit teas

Matematyczne modelowanie procesu rehydracji suszonej tkanki jablka