論文

本文へのリンクあり
2020年7月1日

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Food Science and Nutrition
  • Mohammad Kaveh
  • ,
  • Ebrahim Taghinezhad
  • ,
  • Muhammad Aziz

8
7
開始ページ
3843
終了ページ
3856
記述言語
掲載種別
研究論文(学術雑誌)
DOI
10.1002/fsn3.1678
出版者・発行元
Wiley

This research examines the impact of various pretreatments on effective moisture diffusivity coefficient (D ), activation energy (E ), specific energy consumption (SEC), color, and shrinkage of blackberry (Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D value, which was 1.00 × 10  m /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D value obtained from this similar pretreatment condition was 3.10 × 10  m /s at a drying temperature of 50°C, while E ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively. eff a eff eff a –8 2 –9 2

リンク情報
DOI
https://doi.org/10.1002/fsn3.1678
Scopus
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086099956&origin=inward 本文へのリンクあり
Scopus Citedby
https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85086099956&origin=inward
ID情報
  • DOI : 10.1002/fsn3.1678
  • eISSN : 2048-7177
  • ORCIDのPut Code : 75327353
  • SCOPUS ID : 85086099956

エクスポート
BibTeX RIS