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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
المؤلفون المشاركون
Wojdyło, Aneta
Lech, Krzysztof
Figiel, Adam
Michalska, Anna
Nowicka, Paulina
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-03-18
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices.
Products obtained were subjected to vacuum-microwave finish drying (VMD).
The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products.
The concentration and temperature of the juices were 40°Brix and 45°C, respectively.
The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours.
Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera.
The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage.
The logarithmic model was used to describe the drying kinetics of pumpkin during VMD.
Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Lech, Krzysztof& Figiel, Adam& Michalska, Anna& Wojdyło, Aneta& Nowicka, Paulina. 2018. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185414
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Lech, Krzysztof…[et al.]. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1185414
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Lech, Krzysztof& Figiel, Adam& Michalska, Anna& Wojdyło, Aneta& Nowicka, Paulina. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185414
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185414
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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