EFFECT OF THE OSMOTIC SOLUTION TEMPERATURE ON SOME QUALITY PROPERTIES OF VACUUM-MICROWAVE FINISH DRIED BEETROOT SLICES
Beetroot slices were dried by the combination of osmotic dehydration (OD) and vacuum-microwave drying (VMD) at the power of magnetrons 240 W or convective drying (CD) at 45 °C.The control samples were dehydrated only by VMD and CD.The osmotic dehydration of the samples by soaking in xylitol solution with concentration 40 oBx at temperatures 30,45 and 60 °C was performed up to 6 hours.The quality of the dried product was determined by measuring of shrinkage,color,antioxidant activity and the content of polyphenols as well as by the sensory assessment and texture profile analysis (TPA).The decrease in moisture ratio of the beetroot slices during OD,VMD and CD was described with an exponential equation,while solids gain during OD was modeled with the using of power function.Generally,OD increased the temperature of samples during VMD but had any effect on the duration of VMD,increased the hardness of dried product and decreased its bioactivity.The increase in osmotic solution temperature decreased shrinkage,bioactivity and hardness of the dried product.However,the mass exchange during OD and the color of the dried product were significantly improved only by increasing the osmotic solution temperature from 45 to 60 °C.
beetroot osmotic pre-treatment vacuum-microwave drying sensory assessment bioactivity
K.Lech A.Figiel M.Korzeniowska M.Oziemb(l)owski A.Nawirska-Olszańska J.Kolniak-Ostek
Wroclaw University of Environmental and Life Sciences,Institute of Agricultural Engineering Wroclaw University of Environmental and Life Sciences,Department of Animal Products Technology and Q Wroclaw University of Environmental and Life Sciences,Department of Animal Products Technology and Q Wroclaw University of Environmental and Life Sciences,Department of Fruit and Vegetable Technology
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）