Publicação
Effect of drying on the physical properties of quince
| Resumo: | This study aimed at evaluating the textural properties of quince in fresh and after drying at different conditions. In parallel, colour was also measured to evaluate how the visual aspect of the product changed with drying. The experiments were done in a tunnel drier, at different temperatures, from 30 to 60ºC, and different air velocities, varying in the range 0.7 to 1.2 m/s. The colour coordinates of the fresh quince were: L* = 78.02±0.86, a* = - 1.27±0.32 and b* = 31.75±1.68. These values indicate that the samples were bright, because L* was closer to 100 than to 0. Furthermore, it can be seen that quince was greenish, although very slightly and strongly yellowish. With drying, the samples became darker and redness was intensified, as a result of browning. In relation to the textural properties in fresh, the values were: hardness = 48.46±6.47 (N), springiness = 74.86±5.17 (%), cohesiveness = 0.75±0.06, resilience = 0.47±0.08 and chewiness = 27.23±4.06 (N). Furthermore, it was observed that drying, regardless of the conditions, induced an important hardening, increasing hardness and diminishing springiness. |
|---|---|
| Autores principais: | Guiné, Raquel |
| Outros Autores: | Barroca, M J |
| Assunto: | quince drying texture hardness colour |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| Resumo: | This study aimed at evaluating the textural properties of quince in fresh and after drying at different conditions. In parallel, colour was also measured to evaluate how the visual aspect of the product changed with drying. The experiments were done in a tunnel drier, at different temperatures, from 30 to 60ºC, and different air velocities, varying in the range 0.7 to 1.2 m/s. The colour coordinates of the fresh quince were: L* = 78.02±0.86, a* = - 1.27±0.32 and b* = 31.75±1.68. These values indicate that the samples were bright, because L* was closer to 100 than to 0. Furthermore, it can be seen that quince was greenish, although very slightly and strongly yellowish. With drying, the samples became darker and redness was intensified, as a result of browning. In relation to the textural properties in fresh, the values were: hardness = 48.46±6.47 (N), springiness = 74.86±5.17 (%), cohesiveness = 0.75±0.06, resilience = 0.47±0.08 and chewiness = 27.23±4.06 (N). Furthermore, it was observed that drying, regardless of the conditions, induced an important hardening, increasing hardness and diminishing springiness. |
|---|