![](/images/graphics-bg.png)
The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
Joint Authors
Wojdyło, Aneta
Lech, Krzysztof
Figiel, Adam
Michalska, Anna
Nowicka, Paulina
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-03-18
Country of Publication
Egypt
No. of Pages
11
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185414