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首页> 外文会议>International congress on engineering and food >Quality assessment of dried eggplant using different drying methods: hot air drying, vacuum freeze drying and atmospheric freeze drying
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Quality assessment of dried eggplant using different drying methods: hot air drying, vacuum freeze drying and atmospheric freeze drying

机译：使用不同干燥方法的干茄子的质量评估：热风干燥，真空冷冻干燥和大气冷冻干燥

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Dehydration constitutes a traditional preservation method for fruits and vegetables and it represents a very important operation in food processing. The way how water is removed from food affects the final product quality, thus the characteristics of dried products are dependent on the drying technique used. The main objective of the present study was to evaluate the effect of different drying techniques on the quality of dried eggplant. For this purpose, cubic samples (10 mm side) were obtained from the flesh of Spanish origin eggplants (Solanum melongena var. Black Enorma). Three different drying techniques were applied: hot air drying (HAD, 50 °C and 2 m/s), atmospheric freeze drying (AFD, -14 °C and 2 m/s) and vacuum freeze drying (VFD). The drying kinetics of HAD and AFD were determined by weighing the samples at preset times during the process. To evaluate the influence of drying method on the final quality of the product, rehydration kinetics of HAD, AFD and VFD samples were monitored. Moreover, textural profile analyses (TPA) were carried out to characterize the hardness of the rehydrated samples. A diffusion model was used to mathematically describe drying and rehydration kinetics. Drying method influenced significantly (p<0.05) in both rehydration behaviour and textural properties. AFD samples showed intermediate properties between VFD and HAD samples. AFD samples showed a faster and higher rehydration capacity than HAD and a hardness slightly higher than VFD samples. Therefore, AFD could represent an interesting alternative to HAD and VFD to achieve high quality dried products at lower cost than VFD. Its application at industrial scale needs a thorough study on the influence of different variables in both, the kinetics of drying process and the final quality of the product.
机译：脱水构成了水果和蔬菜的传统保存方法，它代表了食品加工的一个非常重要的操作。从食物中除去水的方式影响最终产品质量，因此干燥产品的特性取决于所用干燥技术。本研究的主要目的是评估不同干燥技术对干茄子的质量的影响。为此目的，从西班牙原产地茄子（Solanum Melongena var。黑色Enorma）获得立方样本（10mm侧）。采用三种不同的干燥技术：热风干燥（具有50°C和2米/秒），大气冷冻干燥（AFD，-14°C和2米/秒）和真空冷冻干燥（VFD）。通过在该方法期间在预设时间下称量样品来确定具有和AFD的干燥动力学。为了评估干燥方法对产物最终质量的影响，监测HAD，AFD和VFD样品的再水化动力学。此外，进行了纹理概况分析（TPA）以表征再水化样品的硬度。扩散模型用于数学上描述干燥和再水化动力学。干燥方法在再水化行为和纹理性质中有显着影响（P <0.05）。 AFD样品在VFD之间显示中间特性并具有样品。 AFD样品显示出比具有比VFD样品略高的更快和更高的再水化能力。因此，AFD可以代表一个有趣的替代方案，以实现高质量的干燥产品，以低于VFD。其在工业规模的应用需要彻底研究不同变量的影响，干燥过程的动力学和产品的最终质量。

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