کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891399 | 1628507 | 2018 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods
ترجمه فارسی عنوان
ارزیابی کیفیت و ویژگی های خشک شدن مکعب های انبه با استفاده از روش های خشک کردن بخار، خلاء و هوای گرم با فشار کم، خشک می
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
اسید اسکوربیک، ²-کاروتن، پلی فنل، سینتیک، بخار سوپرهیز شده
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Ripe mango cubes were dried using different methods to process shelf-stable, nutrient-rich and convenient snack. To develop nutritive dried mango cubes as snack (MCS) low-pressure superheated drying (LPSSD) was carried out at 60-80â¯Â°C at â¼10â¯kPa and its effect on quality parameters and on drying behavior were compared to vacuum drying (VD) and hot air drying (HAD). In MCS higher retention of ascorbic acid, β-carotene, total phenol content and antioxidant activity followed the order of LPSSD, VD and HAD. Differences in color parameters, rehydration ratio and activation energy were not significant in MCS dried using LPSSD and VD as compared to HAD. Page model was found to fit best to the experimental data. Higher moisture diffusivity and lower activation energy was obtained in MCS dried by VD, followed by LPSSD and HAD. But, the differences were not significant in the activation energy in between VD and LPSSD process. The appropriate drying conditions for retaining the quality of MCS were found to be at 70â¯Â°C using LPSSD and at 60â¯Â°C using VD and HAD.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 548-555
Journal: LWT - Volume 92, June 2018, Pages 548-555
نویسندگان
Rachna Sehrawat, Prabhat K. Nema, Barjinder Pal Kaur,