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    Wyświetlanie 1-4 z 4
    Tytuł:
    A method for estimation of enzymatic browning and its suppression in apple slices
    Autorzy:
    Kuczynski, A.
    Varoquaux, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/25065.pdf
    Data publikacji:
    1996
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    reflectance
    ascorbic acid
    brown slice
    enzyme
    apple slice
    sodium bisulphite
    slice preparation
    pigmentation
    slice colour
    oxalic acid
    Źródło:
    International Agrophysics; 1996, 10, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Non-enzymatic browning and flavour kinetics of vacuum dried onion slices
    Autorzy:
    Mitra, J.
    Shrivastava, S.L.
    Rao, P.S.
    Powiązania:
    https://bibliotekanauki.pl/articles/24489.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    non-enzymatic browning
    flavour kinetics
    vacuum drying
    onion slice
    rehydration ratio
    Opis:
    Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio. Kinetics of non-enzyma-tic browning and thiosulphinate loss during drying was analysed. Colour change due to non-enzymatic browning was found to be much lower in the case of vacuum dried onion, and improved flavour retention was observed as compared to hot air dried onion slices. The optical index values for non-enzymatic browning varied from 18.41 to 38.68 for untreated onion slices and from 16.73 to 36.51 for treated slices, whereas thiosulphinate concentration in the case of untreated onion slices was within the range of 2.96-3.92 μmol g-1 for dried sample and 3.71-4.43 μmol g-1 for the treated onion slices. Rehydration ratio was also increased, which may be attributed to a better porous structure attained due to vacuum drying. The treatment applied was found very suitable in controlling non-enzymatic browning and flavour loss during drying, besides increasing rehydration ratio. Hence, high quality dried ready- to-use onion slices were prepared.
    Źródło:
    International Agrophysics; 2015, 29, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying kinetics and colour change of lemon slices
    Autorzy:
    Darvishi, H.
    Khoshtaghaza, M.H.
    Minaee, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/24319.pdf
    Data publikacji:
    2014
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    drying kinetics
    colour change
    lemon slice
    mathematical modelling
    drying
    temperature
    Opis:
    The effect of microwave-convective heating on drying characteristics and colour change of lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 and 720Wand at 22°C, with air velocity of 1ms-1. The values of effective moisture diffusivity were found to be in the range between 1.87 10-8 and 3.95 10-8 m2 s-1, and the activation energy was estimated to be 10.91 Wg-1. The drying data were fitted with six mathematical models available in the literature. The model describing drying kinetics of lemon slices in the best way was found. The colour change of the dried lemon slices was analysed and considered as a quality index affecting the drying quality of the product. The values of lightness/darkness, yellowness/blueness and hue angle increased, while the value of redness/greenness decreased with increasing microwave power.
    Źródło:
    International Agrophysics; 2014, 28, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Relationship between moisture content and electrical impedance of carrot slices during drying
    Autorzy:
    Kertesz, A.
    Hlavacova, Z.
    Vozary, E.
    Staronova, L.
    Powiązania:
    https://bibliotekanauki.pl/articles/25114.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    relationship
    moisture content
    electrical impedance spectroscopy
    carrot slice
    drying
    electrical property
    food material
    Opis:
    Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a DenverSI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were mea-sured with HP 4284A and 4285A precision LCR meters in thefrequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz,respectively, at voltage 1 V. The impedance measurement was per-formed after weighting. The change in the magnitude of impe-dance during drying showed a good correlation with the change in the moisture content.
    Źródło:
    International Agrophysics; 2015, 29, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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