Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters

被引：58

作者：

de Jesus Junqueira, Joao Renato ^{[1
]}

Gomes Correa, Jefferson Luiz ^{[1
]}

de Oliveira, Henrique Martins ^{[2
]}

Soares Avelar, Ramon Ivo ^{[2
]}

Salles Pio, Leila Aparecida ^{[2
]}

机构：

[1] Fed Univ Lavras UFLA, Food Sci Dept, Cx P 3037, BR-37200000 Lavras, MG, Brazil

[2] Fed Univ Lavras UFLA, Agr Dept, Cx P 3037, BR-37200000 Lavras, MG, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 82卷

关键词：

Ethyl oleate; Freezing; Liquid nitrogen; Physalis peruviana; OSMOTIC DEHYDRATION; VITAMIN-C; PHYSICAL-PROPERTIES; MICROSTRUCTURE; REHYDRATION; TEMPERATURE; COLOR; TEXTURE; RETENTION; CALCIUM;

D O I：

10.1016/j.lwt.2017.04.072

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of physical (fast freezing with liquid nitrogen and slow freezing followed by thawing) and chemical (alkaline solution of ethyl oleate) pretreatments on the kinetics and quality parameters of cape gooseberry (Physalis peruviana) during convective drying (60 degrees C, 2 m/s) was studied. The influence of the pretreatments on the drying kinetics, shrinkage, rehydration capacity, ascorbic acid retention, water activity, textural profile, and color were evaluated. Five thin-layer equations were evaluated for their ability to predict the drying kinetics, of which the Wang & Singh equation performed best. All of the pretreatments reduced the drying time by reducing the resistance of the waxy skin of the gooseberry to mass transfer. The chemical pretreatment promoted the shortest drying time and the highest ascorbic acid retention, rehydration capacity, the best maintenance of texture, as well as the least shrinkage. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：404 / 410

页数：7

共 43 条

[1] Drying characteristics and quality of grape under physical pretreatment [J].

Adiletta, G. ;

Russo, P. ;

Senadeera, W. ;

Di Matteo, M. .

JOURNAL OF FOOD ENGINEERING, 2016, 172 :9-18

[2] Thin layer drying of red pepper [J].

Akpinar, EK ;

Bicer, Y ;

Yildiz, C .

JOURNAL OF FOOD ENGINEERING, 2003, 59 (01) :99-104

[3]

AOAC, 2005, OFFICIAL METHODS ANA

[4] OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT [J].

Bchir, Brahim ;

Besbes, Souhail ;

Attia, Hamadi ;

Blecker, Christophe .

JOURNAL OF FOOD PROCESS ENGINEERING, 2012, 35 (03) :335-354

[5] Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes [J].

Bingol, Gokhan ;

Roberts, John S. ;

Balaban, Murat O. ;

Devres, Y. Onur .

DRYING TECHNOLOGY, 2012, 30 (06) :597-606

[6] Characterization of polyphenol oxidase from Cape gooseberry (Physalis peruviana L.) fruit [J].

Bravo, Karent ;

Osorio, Edison .

FOOD CHEMISTRY, 2016, 197 :185-190

[7] Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality [J].

Correa, Jefferson L. G. ;

Justus, Ariana ;

de Oliveira, Leticia F. ;

Alves, Guilherme E. .

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2015, 11 (04) :505-516

[8] Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices [J].

de Mendonca, Kamilla Soares ;

Correa, Jefferson L. G. ;

de Jesus Junqueira, Joao Renato ;

Cirillo, Marcelo Angelo ;

Figueira, Fabiano Vicente ;

Nunes Carvalho, Elisangela Elena .

FOOD CHEMISTRY, 2017, 224 :212-218

[9] Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber [J].

Dermesonlouoglou, Efimia K. ;

Pourgouri, Stella ;

Taoukis, Petros S. .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (04) :542-549

[10] Effect of Ethyl Oleate Pretreatment on Drying of Ginger: Characteristics and Mathematical Modelling [J].

Deshmukh, A. Waheed ;

Varma, Mahesh N. ;

Yoo, Chang Kyoo ;

Wasewar, Kailas L. .

JOURNAL OF CHEMISTRY, 2013, 2013

← 1 2 3 4 5 →