Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: rehydration ratio

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

100%

Mitra J., Shrivastava S. L., Rao P. S.

International Agrophysics

2015

tom 29

nr 1

Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio. Kinetics of non-enzyma-tic browning and thiosulphinate loss during drying was analysed. Colour change due to non-enzymatic browning was found to be much lower in the case of vacuum dried onion, and improved flavour retention was observed as compared to hot air dried onion slices. The optical index values for non-enzymatic browning varied from 18.41 to 38.68 for untreated onion slices and from 16.73 to 36.51 for treated slices, whereas thiosulphinate concentration in the case of untreated onion slices was within the range of 2.96-3.92 μmol g-1 for dried sample and 3.71-4.43 μmol g-1 for the treated onion slices. Rehydration ratio was also increased, which may be attributed to a better porous structure attained due to vacuum drying. The treatment applied was found very suitable in controlling non-enzymatic browning and flavour loss during drying, besides increasing rehydration ratio. Hence, high quality dried ready- to-use onion slices were prepared.

Intermittent microwave-vacuum drying effects on pears

58%

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

Polish Journal of Food and Nutrition Sciences

2019

tom 69

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.

Ograniczanie wyników

1 International Agrophysics

1 Polish Journal of Food and Nutrition Sciences

1 Asik B. B.

1 Izli N.

1 Mitra J.

1 Polat A.

1 Rao P. S.

1 Shrivastava S. L.

1 Taskin O.

1 2019

1 2015

Wyniki wyszukiwania

Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

Intermittent microwave-vacuum drying effects on pears