Innovative refractance window drying technology to keep nutrient value during processing

被引：42

作者：

Bernaert, Nathalie ^{[1
]}

Van Droogenbroeck, Bart ^{[1
]}

Van Pamel, Els ^{[1
]}

De Ruyck, Hendrik ^{[1
]}

机构：

[1] Flanders Res Inst Agr Fisheries & Food ILVO, Technol & Food Sci Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2019年 / 84卷

关键词：

RETENTION; QUALITY; FOOD;

D O I：

10.1016/j.tifs.2018.07.029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The evaluation of the impact of food processing on the nutrients and health benefits of vegetables and fruits is of high practical importance. In this short literature overview the refractance window drying (RWD) technology, a novel contact drying technique, was compared with other drying techniques as the freeze drying technique to stabilize fruits and vegetables. The antioxidant capacity, phenolic or polyphenol content and carotenoids are important published quality properties. The RWD technology as mild drying process showed various opportunities to maintain the product quality and the nutrient content as well as their biological activity to a high degree.

引用

页码：22 / 24

页数：3