Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear

被引：1

作者：

Imaizumi, Teppei ^{[1
]}

Orikasa, Takahiro ^{[2
]}

Morifusa, Sonoko ^{[3
]}

Man, Lam Van ^{[3
]}

Muramatsu, Yoshiki ^{[4
]}

Koide, Shoji ^{[2
]}

Uchino, Toshitaka ^{[5
]}

Tanaka, Fumihiko ^{[5
]}

Hamanaka, Daisuke ^{[5
]}

Tagawa, Akio ^{[3
]}

机构：

[1] Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka

[2] Faculty of Agriculture, Iwate University, 3-18-8, Ueda, Morioka, Iwate

[3] Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo, Chiba

[4] Faculty of Regional Environment Science, 1-1-1, Sakuraoka, Setagaya-ku, Tokyo

[5] Graduate School of Agriculture, Kyushu University, 6-10-1, Hakozaki, Higashi-ku, Fukuoka

来源：

Engineering in Agriculture, Environment and Food | 2015年 / 8卷 / 01期

关键词：

Drying rate; Hot air drying; Japanese pear; Solution spraying; Surface color;

D O I：

10.1016/j.eaef.2015.01.001

中图分类号：

学科分类号：

摘要：

Three types of solutions (distilled water, aqueous ascorbic acid solution and aqueous citric acid solution) were sprayed periodically on the surface of fresh-cut Japanese pear during hot air drying at 40, 50 and 60 °C. The effects of solution spraying on the drying kinetics, the surface hardening, and the sample discoloration were investigated. The drying rates of the sprayed samples increased 58-63, 16-19 and 20-22% in comparison with those of the non-sprayed samples at 40, 50 and 60 °C, respectively. The hardness of the sprayed samples decreased 12-24% and 2-9% compared to that of the non-sprayed samples, and the total color difference (ΔE) was 27-44 and 20-33% less compared the non-sprayed samples at 40 and 50 °C, respectively. © 2015 Asian Agricultural and Biological Engineering Association.

引用

页码：1 / 6

页数：5

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