EFFECT OF THE OSMOTIC PRE-TREATMENT TIME ON SOME QUALITY PROPERTIES OF VACUUM-MICROWAVE FINISH DRIED PUMPKIN SLICES

摘要：

　　Pumpkin slices were dried by the combination of osmotic dehydration (OD) and vacuum-microwave drying (VMD).OD was performed in xylitol solution with concentration 40 °Bx and temperature 45 °C.The increase in time of OD increased the temperature,hardness,crispiness and bioactivity of samples during VMD but had negligible effect on the duration of VMD.The shrinkage of VMD samples was increasing for 3 hours of OD and then significantly decreased.OD also increased the brightness and yellowness of VMD samples,but simultaneously decreased the redness.Pre-drying of pumpkin slices in the osmotic solution enhanced their taste.

关键词： pumpkin osmotic pre-treatment vacuum-microwave drying sensory assessment bioactivity

作者: A.Figiel K.Lech A.Nawirska-Olszańska J.Kolniak-Ostek A.Wojdy(l)o M.Korzeniowska M.Oziemb?owski

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 Wroclaw University of Environmental and Life Sciences,Department of Animal Products Technology and Q

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: 1-8

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）