Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapp...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Ramallo, Laura Ana, Mascheroni, Rodolfo Horacio
Formato: Articulo
Lenguaje:Inglés
Publicado: 2012
Materias:
Química
Ascorbic acid
Texture
Rehydration
Color
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/129246
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-129246
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Ascorbic acid
Texture
Rehydration
Color
spellingShingle Química
Ascorbic acid
Texture
Rehydration
Color
Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
Quality evaluation of pineapple fruit during drying process
topic_facet Química
Ascorbic acid
Texture
Rehydration
Color
description Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.
format Articulo
Articulo
author Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author_facet Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author_sort Ramallo, Laura Ana
title Quality evaluation of pineapple fruit during drying process
title_short Quality evaluation of pineapple fruit during drying process
title_full Quality evaluation of pineapple fruit during drying process
title_fullStr Quality evaluation of pineapple fruit during drying process
title_full_unstemmed Quality evaluation of pineapple fruit during drying process
title_sort quality evaluation of pineapple fruit during drying process
publishDate 2012
url http://sedici.unlp.edu.ar/handle/10915/129246
work_keys_str_mv AT ramallolauraana qualityevaluationofpineapplefruitduringdryingprocess
AT mascheronirodolfohoracio qualityevaluationofpineapplefruitduringdryingprocess
bdutipo_str Repositorios
_version_ 1764820452184686596

Ejemplares similares