Microwave and convective dehydration of ethanol treated and frozen apple - Physical properties and drying kinetics
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Microwave and convective dehydration of ethanol treated and frozen apple - Physical properties and drying kinetics. / Funebo, Tomas; Ahrné, Lília; Prothon, Frédéric; Kidman, Siw; Langton, Maud; Skjöldebrand, Christina.
I: International Journal of Food Science and Technology, Bind 37, Nr. 6, 2002, s. 603-614.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Microwave and convective dehydration of ethanol treated and frozen apple - Physical properties and drying kinetics
AU - Funebo, Tomas
AU - Ahrné, Lília
AU - Prothon, Frédéric
AU - Kidman, Siw
AU - Langton, Maud
AU - Skjöldebrand, Christina
PY - 2002
Y1 - 2002
N2 - The objective of this study was to examine how the drying kinetics and physical properties of apples are affected by pre-treatment with 95% ethanol or freezing at -18 °C before microwave-assisted air dehydration at 50, 60 and 70 °C. Microwave heating was used to obtain these temperatures in the centre of the apple cubes. After dehydration the shrinkage and rehydration capacity were measured. The texture of dehydrated and rehydrated samples was analysed with a puncture test in a texture analyser. Samples were also analysed with confocal laser scanning microscopy to determine the correlation between physical and microstructural properties. Diffusivity in the different dehydration processes was calculated. Ethanol-treated apples showed both high rehydration and high effective rehydration capacity compared with the other samples. Freezing before dehydration increased the diffusivity and reduced the firmness of rehydrated apples compared with no pre-treatment.
AB - The objective of this study was to examine how the drying kinetics and physical properties of apples are affected by pre-treatment with 95% ethanol or freezing at -18 °C before microwave-assisted air dehydration at 50, 60 and 70 °C. Microwave heating was used to obtain these temperatures in the centre of the apple cubes. After dehydration the shrinkage and rehydration capacity were measured. The texture of dehydrated and rehydrated samples was analysed with a puncture test in a texture analyser. Samples were also analysed with confocal laser scanning microscopy to determine the correlation between physical and microstructural properties. Diffusivity in the different dehydration processes was calculated. Ethanol-treated apples showed both high rehydration and high effective rehydration capacity compared with the other samples. Freezing before dehydration increased the diffusivity and reduced the firmness of rehydrated apples compared with no pre-treatment.
KW - Drying
KW - Effective rehydration
KW - Microstructure
KW - Rehydration
KW - Texture
U2 - 10.1046/j.1365-2621.2002.00592.x
DO - 10.1046/j.1365-2621.2002.00592.x
M3 - Journal article
AN - SCOPUS:0036331167
VL - 37
SP - 603
EP - 614
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 1365-2621
IS - 6
ER -
ID: 202134928