| Autor: |
V.T. Pham, K.D. Trinh, V.H. Nguyen, T.Y.N. Tran, T.P. Dao, D.V. Nguyen, N.D.D. Le, T.N. Pham |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Food Research. 5:342-349 |
| ISSN: |
2550-2166 |
| DOI: |
10.26656/fr.2017.5(4).048 |
| Popis: |
Lowering manufacturing costs and utilization of by-products are urgent requirements to improve the competitiveness of Vietnamese cashew nuts in the world market. Heat treatment strategies such as drying are common techniques to process waste sources into a food source. The degradation of polyphenol, vitamin C, and tannins in the process represent a major obstacle in maintaining the nutritional quality of cashew pulp as well as in de-acridization of raw materials. This work firstly attempted to determine the optimal convection drying conditions that gave the highest nutritional quality contents in cashew apples. Then, the polyphenol degradation kinetic of cashew apple material during the drying process was examined in zero-order and first-order kinetic models. The results suggested the best contents of polyphenol, vitamin C and tannin could be attained at the drying process at 55°C for 275 mins. In addition, the first-order kinetic model was used to describe the decomposition of polyphenols during the drying process and the equation to predict the residual polyphenol content in cashew apple was formed to optimize the process. Research parameters provide a database for the following processing processes in the production of cashew-derived food products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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