Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices
المؤلفون المشاركون
Wang, Hai-ou
Fu, Qing-quan
Chen, Shou-jiang
Hu, Zhi-chao
Xie, Huan-xiong
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-12، 12ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-02-01
دولة النشر
مصر
عدد الصفحات
12
الملخص EN
The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods.
Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05).
Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples.
The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities.
The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Wang, Hai-ou& Fu, Qing-quan& Chen, Shou-jiang& Hu, Zhi-chao& Xie, Huan-xiong. 2018. Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185023
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Wang, Hai-ou…[et al.]. Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices. Journal of Food Quality No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1185023
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Wang, Hai-ou& Fu, Qing-quan& Chen, Shou-jiang& Hu, Zhi-chao& Xie, Huan-xiong. Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185023
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185023
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر