文章基本信息

标题：EVALUATION OF DRYING KINETICS OF ARBUTUS UNEDO L. FRUIT AND DETERMINATION OF QUALITY CHARACTERISTICS
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作者：Hülya Çakmak ; Neslihan Bozdoğan ; Gülsüm Merve Turkut 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：4
页码：227-234
DOI：10.15237/gida.GD16011
出版社：Association of Food Technology, Turkey
摘要：In this study, drying kinetics of wild strawberry (Arbutus unedo L.) fruits in freeze dryer and tray dryer were observed. Fruits having an initial moisture content of 2.299±0.011 kg water/kg dry matter were decreased to 0.160±0.001 kg water/kg dry matter in freeze dryer working at -50°C after 12 hour drying, while the final moisture of fruits dried in a tray dryer at 60°C and 0.6 m/s were decreased to 0.156±0.001 kg water/kg dry matter after 16 hour drying. Thin layer drying behaviour of strawberries was evaluated and Page model was found to be the best fitting model to the experimental drying data. Vitamin C, total phenolic content and total antioxidant activity were found lower in dried fruits compared to the fresh fruit. However, the samples dried in freeze dryer had higher vitamin C, total phenolic and total antioxidant activity than tray dried samples. Lightness (L*) and yellowness (+b*) of freeze dried fruits were higher than the fresh ones and tray dried fruits had higher redness value than both of the fresh sample and freeze dried samples.
关键词：Wild strawberry (Arbutus unedo L.); drying; modeling; ABTS; total phenolic; vitamin C.