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  • 标题:INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES
  • 本地全文:下载
  • 作者:Hamza BOZKIR ; Ahsen RAYMAN ERGÜN
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2021
  • 卷号:46
  • 期号:4
  • 页码:817-829
  • DOI:10.15237/gida.GD21025
  • 语种:Turkish
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this study, the drying characteristics and quality properties of electrical (ET) and ultrasound (US) pre-treated kiwi fruit slices were investigated. Electrical and ultrasound pretreatments were carried out on the parameters of 100 V- 40 sec. and 35 kHz-30 min respectively. After the pretreatments, the kiwi fruit slices were dehydrated using a convective dryer at 50°C and 1.5 m/s air flow rate. The effects of these pretreatments on the drying rate and quality properties (the total phenolic content, vitamin C, pectin contents, rehydration rate, acidity, and color values) were evaluated. Consequently, the US and ET pretreatments provided an increase in the drying rate by 18.34% and 21.65% respectively. The combination of pretreatments (ET+US) increased the drying rate by 35.70%. The ET pretreatment produced minimum changes in the samples' pectin content and color values, and the US application increased the vitamin C, rehydration capacity, and acidity.
  • 关键词:Kiwi fruit; electrical; ultrasound; drying; quality
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