Infrared drying of strawberry

被引：151

作者：

Adak, Nafiye ^{[1
]}

Heybeli, Nursel ^{[2
]}

Ertekin, Can ^{[2
]}

机构：

[1] Akdeniz Univ, Vocat Higher Sch Tech Sci, Environm Protect & Control Program, TR-07070 Antalya, Turkey

[2] Akdeniz Univ, Dept Farm Machinery, Fac Agr Engn, TR-07070 Antalya, Turkey

来源：

FOOD CHEMISTRY | 2017年 / 219卷

关键词：

Strawberry; Drying; Convective; Infrared; Antioxidants; FRAGARIA X ANANASSA; ANTIOXIDANT ACTIVITY; HOT AIR; PHENOLIC CONTENT; NUTRITIONAL QUALITY; CAPACITY; KINETICS; APPLE; RADIATION; IMPACT;

D O I：

10.1016/j.foodchem.2016.09.103

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of different drying conditions, such as infrared power, drying air temperature and velocity, on quality of strawberry were evaluated. Drying time decreased with increased infrared power, air temperature and velocity. An increase in power from 100 W to 300 W, temperature from 60 to 80 degrees C and velocity from 1.0 m.s(-1) to 2.0 m.s(-1) decreased fruit color quality index. For total phenol and anthocyanin content, 300 W, 60 degrees C, and 1.0 m.s(-1) were superior to the other experimental conditions. The drying processes increased N, P and K and decreased Ca, Mg, Fe, Mn, Zn and Cu contents. The optimal conditions to preserve nutrients in infrared drying of strawberry were 200 W, 100 C and 1.5 m.s(-1). (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：109 / 116

页数：8

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