• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>The 18th international drying symposium >EFFECT OF THE OSMOTIC SOLUTION TEMPERATURE ON SOME QUALITY PROPERTIES OF VACUUM-MICROWAVE FINISH DRIED BEETROOT SLICES
【24h】

EFFECT OF THE OSMOTIC SOLUTION TEMPERATURE ON SOME QUALITY PROPERTIES OF VACUUM-MICROWAVE FINISH DRIED BEETROOT SLICES

机译：渗透溶液温度对真空微波干甜菜干片某些品质特性的影响

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Beetroot slices were dried by the combination of osmotic dehydration (OD) and vacuum-microwave drying (VMD) at the power of magnetrons 240 W or convective drying (CD) at 45 °C.The control samples were dehydrated only by VMD and CD.The osmotic dehydration of the samples by soaking in xylitol solution with concentration 40 oBx at temperatures 30,45 and 60 °C was performed up to 6 hours.The quality of the dried product was determined by measuring of shrinkage,color,antioxidant activity and the content of polyphenols as well as by the sensory assessment and texture profile analysis (TPA).The decrease in moisture ratio of the beetroot slices during OD,VMD and CD was described with an exponential equation,while solids gain during OD was modeled with the using of power function.Generally,OD increased the temperature of samples during VMD but had any effect on the duration of VMD,increased the hardness of dried product and decreased its bioactivity.The increase in osmotic solution temperature decreased shrinkage,bioactivity and hardness of the dried product.However,the mass exchange during OD and the color of the dried product were significantly improved only by increasing the osmotic solution temperature from 45 to 60 °C.
机译：将甜菜根切片通过磁控管240 W的渗透脱水（OD）和真空微波干燥（VMD）组合或在45°C下对流干燥（CD）进行干燥。对照样品仅通过VMD和CD进行脱水。在30,45和60°C的温度下，将样品浸入浓度为40 oBx的木糖醇溶液中进行渗透脱水长达6小时。通过测量收缩率，颜色，抗氧化活性和样品的重量来确定干燥产品的质量。用指数方程描述了甜菜根切片在OD，VMD和CD期间水分含量的下降，而在OD期间的固形物含量则通过使用通常，OD会增加VMD期间样品的温度，但对VMD的持续时间没有任何影响，增加了干燥产品的硬度并降低了其生物活性。渗透溶液温度的升高降低干燥产物的收缩率，生物活性和硬度。但是，仅通过将渗透溶液的温度从45°C升高到OD，干燥产物的质量交换和干燥产物的颜色才能得到显着改善。

著录项

  • 来源
  • 会议地点 Xiamen(CN)
  • 作者

    K.Lech; A.Figiel; M.Korzeniowska; M.Oziemb(l)owski; A.Nawirska-Olszańska; J.Kolniak-Ostek;

  • 作者单位

    Wroclaw University of Environmental and Life Sciences,Institute of Agricultural Engineering;

    Wroclaw University of Environmental and Life Sciences,Institute of Agricultural Engineering;

    Wroclaw University of Environmental and Life Sciences,Department of Animal Products Technology and Quality Management Che?mońskiego Street 37/41.51-630 Wroc?aw;

    Wroclaw University of Environmental and Life Sciences,Department of Animal Products Technology and Quality Management Che(l)mońskiego Street 37/41.51-630 Wroc(l)aw;

    Wroclaw University of Environmental and Life Sciences,Department of Fruit and Vegetable Technology;

    Wroclaw University of Environmental and Life Sciences,Department of Fruit and Vegetable Technology;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 空气处理;
  • 关键词

    beetroot; osmotic pre-treatment; vacuum-microwave drying; sensory assessment; bioactivity;

    机译：甜菜根;渗透预处理;真空微波干燥;感官评估;生物活性;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号