The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
-
Dariush Azizi
,
Habibollah Mirzaei
Abstract:
In this research, effect of Refractance Window (RW) drying on the quality properties of the kiwifruit samples was investigated. Drying temperatures of 80–100 °C, slice thickness of 0.8–2.4 mm and Mylar thickness of 100–300 µm were the independent variables and different qualitative attributes including drying duration, textural hardness, colour, rehydration ratio and organoleptic properties were responses monitored in each situation. Drying temperature was the most important factor contributed to quality features of RW dried kiwifruits with significant effects on all properties. Similarly, slice thickness influenced nearly all quality traits except textural hardness and some colour indices. However, Mylar membrane thickness failed to affect about every qualitative property of kiwifruit samples significantly. The majority of organoleptic properties of RW dried kiwifruits, including flavour, colour, texture, shrinkage and overall acceptance, were judged to be in the range of medium to good quality (scores of 3–4) by panellists.
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Artikel in diesem Heft
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Artikel in diesem Heft
- Articles
- The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
- Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
- Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics
- The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
- Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification
- Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
- The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
- Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips
- Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus
- Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil
