- Tytuł:
- Intermittent Microwave-Vacuum Drying Effects on Pears
- Autorzy:
-
Taskin, Onur
Polat, Ahmet
Izli, Nazmi
Asik, Baris B. - Powiązania:
- https://bibliotekanauki.pl/articles/1369555.pdf
- Data publikacji:
- 2019
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
microwave-vacuum drying
mineral content
protein
rehydration ratio
color
scanning electron microscopy - Opis:
- In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L* (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 101-108
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł