PROPERTIES OF DEHYDRATED LOW-GRADE ASPARAGUS (ASPARAGUS-OFFICINALIS)

The properties of dehydrated low-grade asparagus produced by a batch, forced-convection drying process were investigated with respect to storage stability and equilibrium moisture isotherms. It was found that predrying blanching, storage in the form of pieces, and storage at lower temperatures led to greater color stability during storage as measured by changes in the tristimulus color parameters L*, a* and b*. These factors did not significantly affect pH stability in storage. The equilibrium moisture isotherms for dehydrated low-grade asparagus were determined at 10 and 25 degrees C and were well described by Halsey's equation; the binding energy of water of the dehydrated asparagus was calculated at different moisture contents.