Igual Ramo, M.; Castelló Gómez, ML.; Roda, E.; Ortolá Ortolá, MD. (2011). Development of Hot-Air Dried Cut Persimmon. International Journal of Food Engineering. 7(5):1-17. doi:10.2202/1556-3758.2149
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78542
Title:
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Development of Hot-Air Dried Cut Persimmon
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Author:
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Igual Ramo, Marta
Castelló Gómez, María Luisa
Roda, Eva
Ortolá Ortolá, Mª Dolores
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Issued date:
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Abstract:
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In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study ...[+]
In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties. © 2011 Berkeley Electronic Press. All rights reserved.
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Subjects:
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Colour
,
Drying
,
Osmotic pretreatment
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Persimmon
,
Sensory analysis
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Texture
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Different geometry
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Drying time
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Hot air
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Hot air drying
,
Kinetic study
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Mass variations
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Osmotic dehydration
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Pre-Treatment
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Color
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Dehydration
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Geometry
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Kinetic theory
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Mechanical properties
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Osmosis
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Textures
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Diospyros
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Copyrigths:
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Reserva de todos los derechos
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Source:
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International Journal of Food Engineering. (issn:
1556-3758
)
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DOI:
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10.2202/1556-3758.2149
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Publisher:
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De Gruyter
Berkeley Electronic Press
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Publisher version:
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http://dx.doi.org/10.2202/1556-3758.2149
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Thanks:
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The authors would like to thank the R&D&D&I Linguistic Assistance Office, Universitat Politecnica de Valencia (Spain), for granting financial support for the linguistic revision of this paper.
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Type:
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Artículo
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