Effects of drying methods on quality attributes of peach (Prunus persica) leather

被引：63

作者：

Azam, S. M. Roknul ^{[1
,2
]}

Zhang, Min ^{[1
,3
]}

Law, Chung Lim ^{[4
]}

Mujumdar, Arun S. ^{[5
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi, Peoples R China

[3] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Peoples R China

[4] Univ Nottingham, Dept Chem & Environm Engn, Selangor, Malaysia

[5] McGill Univ, Dept Bioresource Engn, Ste Anne De Bellevue, PQ, Canada

来源：

DRYING TECHNOLOGY | 2019年 / 37卷 / 03期

基金：

国家重点研发计划;

关键词：

Drying; e-nose; e-tongue; peach leather; physiochemical properties; RESEARCH-AND-DEVELOPMENT; STEM LETTUCE SLICES; E-TONGUE; E-NOSE; TRENDS; COLOR; TEMPERATURE; RECOGNITION; CHALLENGES; KINETICS;

D O I：

10.1080/07373937.2018.1454942

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this article, the effect of four drying techniques namely hot air drying (AD), infrared drying (IRD), hot air-assisted radio frequency drying (RFD), and microwave-assisted hot air drying (MWD) on quality attributes of dried peach (Prunus persica) leather (PL) was investigated. Drying tests were conducted at 70 degrees C, air velocity of 1.0 m/s and at fixed power level of 4 W/g for RFD, IRD, and MWD. Moisture distribution, texture, rehydration ratio, color, and microstructure of PL were investigated. The results showed that the samples dried by MWD had the shortest drying time (180 min) followed by IRD (210 min), RFD (210 min) and AD (300 min). Study on microstructure and flavor analysis reveals that IRD gave the best results. Sensory tests using electronic tongue and electronic nose that evaluate the odor and taste profiles of dried PL indicates that IRD produced the best quality among the four drying techniques.

引用

页码：341 / 351

页数：11

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