DRYING OF SLICED VEGETABLES AND FRUITS AT RELATIVELY HIGH HUMIDITIES FOR PRODUCING HIGH QUALITY PRODUCTS

摘要：

　　Drying of sliced vegetables and fruits were studied at relatively high humidities.Several pre-treatments such as steam blanching and soaking in a sugar solution (sucrose,maltodextrin or maltosyl-trehalose) were employed.All pre-treatments reduced initial water content and drying time.Although the drying rate at a high humidity was lower than that at a low humidity,irregular shrinkage of the dried sample was inhibited.The dried product using steam blanching and soaking in a maltosyl-trehalose solution resulted in less shrinkage and better color retention.

关键词： potato osmotic dehydration water activity humidity drying rate color change shrinkage

作者: La Choviya Hawa Sachie Fujii Noriko Yoshimoto Turkan Aktas Shuichi Yamamoto

作者单位: Bio-Process Engineering Laboratory,Yamaguchi University,Ube 755-8611,Japan;Department of Agricultura Bio-Process Engineering Laboratory,Yamaguchi University,Ube 755-8611,Japan Biosystem Engineering Department,Namik Kemal University,Tekirdag,Turkey

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: 1-6

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）