Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

被引：124

作者：

Orikasa, Takahiro ^{[1
]}

Koide, Shoji ^{[1
]}

Okamoto, Shintaro ^{[2
]}

Imaizumi, Teppei ^{[3
]}

Muramatsu, Yoshiki ^{[4
]}

Takeda, Jun-ichi ^{[1
]}

Shiina, Takeo ^{[5
]}

Tagawa, Akio ^{[6
]}

机构：

[1] Iwate Univ, Fac Agr, Morioka, Iwate 0208550, Japan

[2] Miyagi Univ, Grad Sch Food Agr & Environm Sci, Taihaku Ku, Sendai, Miyagi 9820215, Japan

[3] Kyushu Univ, Grad Sch Bioresource & Bioenvironm Sci, Higashi Ku, Fukuoka 8128581, Japan

[4] Tokyo Univ Agr, Fac Bioind, Abashiri, Hokkaido 0992493, Japan

[5] NARO, Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[6] Chiba Univ, Grad Sch Hort, Matsudo, Chiba 2718510, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 125卷

关键词：

Kiwifruit; Hot air drying; Vacuum drying; Hardness; L-ascorbic acid; Antioxidant activity; BETA-CAROTENE; THIN-LAYER; VEGETABLES; KINETICS;

D O I：

10.1016/j.jfoodeng.2013.10.027

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Hot air and vacuum drying were performed to investigate changes in the moisture content, hardness, L-ascorbic acid content, antioxidant activity, and surface color of kiwifruit samples over the course of the drying process at temperatures of 50, 60, and 70 degrees C and a vacuum drying pressure of 3.00 kPa. The residual ratio of AsA and the antioxidant activity in the dried kiwifruit samples was 0.75-0.99 and 4.3-5.5, respectively. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. The sample surface color changes after drying were also measured, and the total color change (Delta E) of the samples at all temperatures and for each drying process was greater than 12. The sample color changes (Delta a*) after vacuum drying at each temperature level were significantly (P < 0.01) lower than those associated with hot air drying. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：51 / 58

页数：8

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