کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596801 | 1492130 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
ترجمه فارسی عنوان
تأثیر سونوگرافی قدرت بر شاخص های کیفیت شیمیایی و فیزیکی شیمیایی توت فرنگی خشک شده توسط کنسانتره
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 °C and 30 and 60 W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 °C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 gâ1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 40-46
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 40-46
نویسندگان
Juliana Gamboa-Santos, Antonia Montilla, Ana C. Soria, Juan A. Cárcel, José V. GarcÃa-Pérez, Mar Villamiel,