Metrics

  • citations in SCIndeks: [1]
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:0
  • full-text downloads in 30 days:0

Contents

article: 10 from 12  
Back back to result list
2013, vol. 17, iss. 4, pp. 176-179
Influence of different pretreatments on the colour of dried pears
University of Novi Sad, Faculty of Agriculture

emailmradojcin@polj.uns.ac.rs
Project:
Integrated and organics fruit and vegetable products drying by combined technology (MESTD - 31058)

Keywords: pear; combined drying; colour
Abstract
As a physical property, colour is an important indicator of the product quality. The purpose of this paper is to examine the effects of different pretreatments on the pear colour alteration during and after combined drying. Combined drying entails both osmotic and convective drying. The osmotic drying was done in a sucrose solution with the temperature of 50 oC and the concentration of 50 oBx. The duration of osmotic drying was 120 minutes. The convective drying was performed by the air temperature of 50 oC during the period of 23 hours. The following protective agents were used: sulphur dioxide, ascorbic acid, citric acid, boiling water, and a solution of alcohol vinegar and water. The most significant change in the value of internal colour L*parameter was recorded in the blanched samples. After the convective drying, notable changes in this parameter were not recorded. All the samples showed an increase in the value of b*parameter following the convective drying. After the osmotic drying, the most significant change in the value of external colour L*parameter was also recorded in the blanched samples. However, in contrast with the internal pear colour, the changes in the external colour L*parameter following the convective drying were more significant. The slightest changes of all colour parameters were recorded in the samples treated with sulphur dioxide.
References
Babić, M., Babić, L., Matić-Kekić, S., Pavkov, I., Karadžić, B. (2005) Energy sustainable model of dried fruit production by combined technology. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 9, br. 5, str. 109-111
Bolin, H.R., Jackson, R. (1985) Factors affecting sulfur dioxide binding in dried apples and apricots. Journal of Food Processing and Preservation, 9(1): 25-34
Chafer, M., Gonzalez-Martinez, C., Fernandez, B., Perez, L., Chiralt, A. (2003) Effect of Blanching and Vacuum Pulse Application on Osmotic Dehydration of Pear. Food Science and Technology International, 9(5): 321-328
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M. (2010) Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior. Journal of Food Engineering, 98(1): 60-70
Joubert, E., Wium, Gideon.L., Sadie, A. (2008) Effect of temperature and fruit-moisture content on discolouration of dried, sulphured Bon Chretien pears during storage. International Journal of Food Science & Technology, 36(1): 99-105
Lamikanra, G. (2002) Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables. in: Fresh-cut Fruits and Vegetables: Science, Technology and Market, Boca Raton: CRC Press LLC
Mahmutoglu, T., Saygi, Y.B., Borcali, M. (1996) Effect of pretreatment-drying method combinations on the draying rates, quality and storage ability of apricots. LWT - Food Science and Technology, (29): 418-424
Pavkov, I., Babić, L., Babić, M., Radojčin, M. (2009) Kinetics of the combined drying technology of pear slice (Pyrus). Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 13, br. 2, str. 111-116
 

About

article language: English
document type: Original Scientific Paper
published in SCIndeks: 10/12/2013