Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix d.c.) leaves by low impact drying process

Autor:	Umer FAROOQ, Samnang POV, Sajee SUWANSRI, Parita THANASUKARN, Arporn JARUNRATTANASRI, Jareer Mansour ABU-ALI, Puntarika RATANATRIWONG
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	kaffir lime leave low impact drying low temperature color retention flavor retention Food processing and manufacture TP368-456
Zdroj:	Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 59-78 (2018)
Druh dokumentu:	article
ISSN:	1843-5157 2068-259X
Popis:	The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ∆E in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9cde0a2ffcfc46e7910377cd24e5b665 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF