DRYING KINETICS AND QUALITY OF SOUR CHERRY FRUITS (PRUNUS CERASUS) DEHYDRATED BY DIFFERENT METHODS

摘要：

　　Sour cherry fruits were subjected to dehydration by freeze-drying (FD),convective drying (CD),vacuum-microwave drying (VMD) and the combination of CD and VMD.The drying kinetics was described by the Page model in the case of CD or VMD and by exponential equation when the combined drying was performed.The highest content of phenols and the highest antioxidant activity exhibited samples dehydrated by VMD,especially when the reduction in microwave power,applied against overheating of the dried material,reached the level of 120 W.Introducing of VMD after CD ensured high bioactivity of the dried product,which was comparable with those obtained by FD.

关键词： sour cherry vacuum-microwaves drying kinetics color bioactivity

作者: A.Figiel A.Wojdy(l)o K.Lech P.Nowicka

作者单位: Wroclaw University of Environmental and Life Sciences.Institute of Agricultural Engineering Wroclaw University of Environmental and Life Sciences.Department of Fruit and Vegetable Technology

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-7

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）