DRYING SPECIFICATIONS FOR TRADITIONAL GREEK PASTAS OF HIGH COMMERCIAL QUALITY AND SHELF-LIFE

摘要：

　　Τhe effect of drying temperature and time on the quality characteristics and the shelflife extension of four traditional Greek pastas was studied.The sorption isotherms and the estimated parameters of the isotherms for each product were studied.The same products were produced at reduced water activity.The deterioration of the quality characteristics of these pastas was monitored as function of storage time and temperature and the shelf-life of each product was estimated.The dominant quality loss index for all products appeared to be the lipid oxidation.Lower water activity of the products was found to positively affect the rates of quality deterioration for all samples,resulting in significantly longer shelf-lives.

关键词： traditional Greek pastas quality indices deterioration modeling shelf-life water activity

作者: Katsaros G Alexandrakis Z Giannoglou M Taoukis P.S.

作者单位: LABORATORY OF FOOD CHEMISTRY AND TECHNOLOGY,SCHOOL OF CHEMICAL ENGINEERING,NATIONAL TECHNICAL UNIVERSITY OF ATHENS P.O.B.15780,Iroon Polytechniou 9,Athens,Greece

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: 1-5

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）