Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying
| Autor: | Carlos Alejandro Paola, Estela Bruno, Anabel Rodriguez, Rodolfo Horacio Mascheroni, Laura Analía Campañone |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Materials science Water activity lcsh:TX341-641 Solar Drying 01 natural sciences Deshidratación (tratamiento) Dehydration Processes 0404 agricultural biotechnology 010608 biotechnology Secado al sol lcsh:Technology (General) medicine Dehydration Food science Raspberries Rubus Idaeus QUALITY PROPERTIES Microwave Treatment purl.org/becyt/ford/2.11 [https] Drying Experimental study biology raspberries MICROWAVE DRYING microwave drying 04 agricultural and veterinary sciences Química Solar drying medicine.disease biology.organism_classification 040401 food science Antioxidant capacity purl.org/becyt/ford/2 [https] quality properties Frambuesa lcsh:T1-995 Rubus solar drying lcsh:Nutrition. Foods and food supply Microwave Food Science Biotechnology Tratamiento por Microondas |
| Zdroj: | Food Science and Technology ahead of print July 30, 2018 INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Food Science and Technology, Volume: 39, Issue: 2, Pages: 336-343, Published: 30 JUL 2018 Food Science and Technology, Iss 0 (2018) Food Science and Technology, Issue: ahead, Published: 30 JUL 2018 Food Science and Technology v.39 n.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA SEDICI (UNLP) Universidad Nacional de La Plata instacron:UNLP |
| Popis: | The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería Facultad de Ciencias Astronómicas y Geofísicas |
| Databáze: | OpenAIRE |
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