4 documents found, page 1 of 1
Effect of Drying Temperature on the Physical-chemical and Sensorial Properties ...
Guiné, Raquel; Correia, Paula; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, JéssicaBackground: Eggplant is an important crop, being cultivated and consumed in many countries. However, like other vegetables, is highly perishable and has a short shelf life. Objective: The objective of this study was to evaluate the effect of hot air drying on some physical, chemical and sensorial properties of eggplant. Methods: Eggplant samples were dried in convective chambers at constant temperatures of 50, ...
Physical, chemical and sensory properties of kiwi as influenced by drying condi...
Correia, Paula; Guiné, Raquel; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, JéssicaThe present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh samples and the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxid...
Evaluation of some physical, chemical and sensorial properties of eggplant subm...
Guiné, Raquel; Correia, Paula; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, JéssicaDrying is the oldest method for food preservation, which people learned from nature, and has been using since ancient times. In Turkey, for example, eggplants are dried in the sun hung up with a string. Although it is a very economic method, it has many disadvantages and has been replaced by other drying methods, like hot air drying. This work intended to analyse the differences originated by drying in eggplant...
Effect of drying on the physical, chemical and sensorial properties of kiwi
Correia, Paula; Guiné, Raquel; Correia, Ana Cristina; Brito, Mariana; Ribeiro, Jéssica; Gonçalves, FernandoKiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional...