effect of osmotic dehydration on microstructure, shrinkage, rehydration ratio and sensory properties of quince slices pretreated by active edible coating
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Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties
In the study, we were investigated effect of bioactive coating composed of quince seed mucilage (QSM) incorporating green tea extract(GTE) on oil and water content, lipid oxidation, texture, color and sensory evolution of shrimp after deep-fat frying. For this purpose, different concentration of GTE (0-20%) was blended to obtain five coating solutions (QG 0-4). We observed a significant effect ...
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The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...
متن کاملThe Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
متن کاملA Comparative Study on Drying and Coating of Osmotic Treated Apple Rings
In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...
متن کاملEvaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin
The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...
متن کاملEffect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...
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عنوان ژورنال:
مهندسی بیوسیستم ایرانجلد ۴۴، شماره ۲، صفحات ۱۴۳-۱۵۳
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