Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

被引:10
作者
Romdhane, N. Ghanem [1 ,2 ]
Djendoubi, N. [1 ]
Bonazzi, C. [3 ]
Kechaou, N. [2 ]
Mihoubi, N. Boudhrioua [1 ]
机构
[1] Univ Manouba, Inst Super Biotechnol Sidi Thabet, Ecophysiol & Proc Agroalimentaires UR11ES44, BP-66, Ariana 2020, Tunisia
[2] Univ Sfax, Ecole Natl Ingn Sfax, Lab Mecan Fluides Appl Genie Proc & Environm, Route Soukra Km 3,5,BP 1173, Sfax 3038, Tunisia
[3] AgroParisTech, Ingn Proc Aliments UMR1145, 1 Ave Olympiades, F-91300 Massy, France
关键词
lemon peels; osmo-air dehydration; phenols; color; technological properties; COMPOSITIONAL PROFILES; VACUUM IMPREGNATION; MASS-TRANSFER; APPLE; ANTIOXIDANT; PRODUCTS; QUALITY; FRUIT; MICROSTRUCTURE; BLUEBERRIES;
D O I
10.1515/ijfe-2015-0252
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Combined osmotic dehydration (sucrose solution: 50-70% w/w, 30-50 degrees C for 2 h followed by air drying at 40 and 60 degrees C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70-80%) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 degrees C. For the investigated temperature of osmotic pretreatment (30-50 degrees C), water retention capacities were reduced by up to 70% and were maintained constant during air drying.
引用
收藏
页码:515 / 525
页数:11
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