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Development of Hot-Air Dried Cut Persimmon
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Marta Igual
Published/Copyright:
September 23, 2011
In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.
Published Online: 2011-9-23
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
persimmon;
drying;
osmotic pretreatment;
sensory analysis;
colour;
texture
Articles in the same Issue
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- Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves
- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
- Development of Hot-Air Dried Cut Persimmon
- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
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