• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文OA文献 >Effect of operational parameters of microwave vacuum drying combined with hot-air pre-drying to physical, sensory, and nutritional properties of dried apple snack
【2h】

Effect of operational parameters of microwave vacuum drying combined with hot-air pre-drying to physical, sensory, and nutritional properties of dried apple snack

机译：微波真空干燥结合热风预干燥对苹果干零食的物理，感官和营养特性的影响

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Microwave vacuum drying is a novel and mild food preserving technology. Beside its basic preserving function, it can be combined with other technologies, like hot-air drying. As a result of this combination, special snack can be produced from apple. The product is characterized by its unique consistency, high nutritional value, and consumer preference. In this work physical (dry mass content, hardness, bulk density, and colour), sensory (appearance, colour, odour, taste, texture) and nutritional (antioxidant activity and total phenolics) properties of dried apple snack were investigated as a function of pre-drying, microwave energy input, and batch weight. For evaluation of data, central composite experimental design was applied. According to the results, the physical properties of products produced by microwave vacuum drying combined with hot-air pre-drying (CMVD) mainly depend on the specific energy input. Higher specific energy input results higher dry mass content, which is associated with harder consistency, lower bulk density, and positive consumer perception as well. Bulk density had an optimum point of batch weight at 336 g. Higher value of pre-dried dry mass content resulted lighter colour but less antioxidant activity and less total phenolics, therefore shorter hot-air drying and prolonged microwave vacuum drying is recommended.
机译：微波真空干燥是一种新颖而温和的食品保存技术。除了基本的保存功能外，它还可以与其他技术结合使用，例如热风干燥。由于这种结合，可以用苹果生产特殊的零食。该产品具有独特的一致性，高营养价值和消费者偏爱的特点。在这项工作中，干苹果零食的物理（干质量含量，硬度，堆积密度和颜色），感官（外观，颜色，气味，味道，质地）和营养（抗氧化活性和总酚）特性是随时间变化的。预干燥，微波能量输入和批次重量。为了评估数据，应用了中央复合实验设计。根据结果​​，通过微波真空干燥与热风预干燥（CMVD）结合生产的产品的物理性能主要取决于比能量输入。较高的比能量输入导致较高的干质量含量，这与较硬的稠度，较低的堆积密度和良好的消费者感知有关。堆积密度的最佳批次重量点为336 g。预干燥的干物质含量值越高，颜色越浅，但抗氧化剂活性越低，总酚类越少，因此建议缩短热风干燥时间并延长微波真空干燥时间。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

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