渗透脱水
DPPH
真空干燥
化学
脱水
食品科学
热扩散率
含水量
冷冻干燥
水分
蔗糖
植物
抗氧化剂
色谱法
生物化学
有机化学
量子力学
生物
物理
工程类
岩土工程
作者
Azime Özkan‐Karabacak,Gülşah Özcan-Sinir,Ali Eren Çopur,Murat Bayizit
出处
期刊:Foods
[MDPI AG]
日期:2022-07-19
卷期号:11 (14): 2139-2139
标识
DOI:10.3390/foods11142139
摘要
The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 °Bx) at the temperatures of 40 and 50 °C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 × 10-8 to 7.19 × 10-8, respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.
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