کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588733 | 1492085 | 2016 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of whole fruit plum powders obtained using different drying technologies
ترجمه فارسی عنوان
خواص فیزیکی و شیمیایی پودر آلو میوه های کامل با استفاده از فن آوری های مختلف خشک کردن
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and microwave finish-drying (CPD-MVFD) affected physical (bulk density, porosity, colour, solubility) and chemical (polyphenolic compounds determined by UPLC and antioxidant capacity by TEAC ABTS and FRAP methods) properties of plum powders. The MVD at 1.2 W gâ1 and a novel combination for plum powders production - CPD-MVFD at 70 °C/1.2 W gâ1 allowed the best preservation of phenolic compounds and increased the efficiency of production. Results obtained support the use of MVD and its combination for better quality of dried plum products. The study proved that the determination of the browning index and HMF level (formed via Maillard reaction) might be good tool for monitoring the thermal processing of plum powders.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 207, 15 September 2016, Pages 223-232
Journal: Food Chemistry - Volume 207, 15 September 2016, Pages 223-232
نویسندگان
Anna Michalska, Aneta WojdyÅo, Krzysztof Lech, Grzegorz P. Åysiak, Adam Figiel,