SENSORY EVALUATION OF DRIED SALAK FRUIT

摘要：

Dried salak fruit was prepared by heat pump drying (26℃ and 37℃), hot air drying (40℃, 50℃, 70℃ and 90℃) and freeze drying.Sensory characteristics of the dried product were assessed by trained and untrained panelists.Salak fruit that was dried at moderate low temperature (37-50℃) presented nice and attractive color.Meanwhile, samples from hot drying at high temperature (70-90℃) and freeze drying were found to be too dark and too pale, respectively.Hot air drying at high temperature (70-90℃) produced product with hard and brittle texture.Burnt taste was detected in the hot air dried samples (70-90℃).

关键词： heat pump drying color taste mouth-feel

作者: S.P.Ong C.L.Law

作者单位: Department of Chemical and Environmental Engineering,Faculty of EngineeringUniversity of Nottingham Department of Chemical and Environmental Engineering,Faculty of Engineering University of Nottingham

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-5

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）