COMPARISON OF THREE ANALYTICAL METHODS FOR DETERMINING MOISTURE CONTENT OF FRUITS AND VEGETABLES

摘要：

The aim of this work was to evaluate the moisture content of fruits (banana and mango) and vegetables (vegetal pear and potato) under different laboratory equipment and methods.The factors investigated were: analytical methods (by standard stove, vacuum stove and infrared balance), sample (vegetal pear, potato, banana and mango) and sample type (fresh and dehydrated).The effect of laboratory equipment and method on evaporate water can be observed by comparing kinetics.By comparison of the experimental data and the statistically analyzed responses for moisture content of the fruits and vegetables, it was possible to prove the significant effect (α=0.05) of moisture equipment and method.A better understanding of the moisture analysis in the food could result in lower energy costs, lower electricity consumption, analytical time and reduced loss of volatile organic compounds.

关键词： Moisture analytical methods drying fruits and vegetables

作者: G.Espinoza-Pérez L.Lopez Y.Pliego I.Andrade

作者单位: Instituto Tecnológico de Orizaba,División de Estudios de Posgrado e InvestigaciónOriente 9 No.852,C. Instituto Tecnol(o)gico Agropecuario de Tlajomulco,Km.10 carr.A San Miguel Cuyutlan,Tlajomulco de Zu

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）