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The impact of different drying methods on antioxidant activity,polyphenols,vitamin C and rehydration characteristics of Kiwifruit

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Food Bioscience 2022年第4期48卷 613-619页

作者： Tashooq Ahmad Bhat Syed Zameer Hussain Sajad Mohd Wani Mohd Ashraf Rather Monica Reshi Bazila Naseer Tahiya Qadri Aroosa Khalil Division of Food Science and Technology Sher-e-Kashmir University of Agriculture Sciences and Technology of KashmirShalimar190025India Division of Fruit Science Shere Kashmir University of Agricultural Sciences and Technology(SKUAST)KashmirShalimar190025India Division of Fish Genetics and Biotechnology Faculty of Fisheries RangilGanderbalShere Kashmir University of Agricultural Sciences and Technology(SKUAST)KashmirIndia

Kiwifruits were dried with convection drying,microwave drying and hybrid drying methods(hot air+microwave).Effect of different drying treatments-convection drying(CD),microwave drying(MD)and hybrid drying(HD)on physicochemical,nutritional and anti-oxidant properties of kiwifruits were *** hybrid drying technique significantly reduced drying time and increased drying rate as compared to other drying *** dried kiwifruit slices showed the best texture attributes(low hardness,low shrinkage),better color(L*,a*,b*)and were rated best in sensory *** retention of bio-active compounds and reduced browning was also found in HD kiwifruit *** analysis results showed significant positive correlation of phenols with antioxidant *** methods significantly(pdrying methods(convection drying and Microwave drying).Hence,HD could be a more promising technique for development of dried kiwifruit slices.

关键词： Kiwifruit convection drying Microwave drying Hybrid drying Bio-active compounds

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Effect of Pectin Lyase Enzyme on Fermentation and drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate

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Food and Nutrition Sciences 2016年第4期7卷 215-226页

作者： Maritza Gil Francy Orrego Edith Cadena Rosa Alegria Julian Londono-Londono Facultad de Ciencias Agrarias Universidad Nacional de Colombia Bogotá D.C. Colombia Corporación Universitaria Lasallista Grupo de investigación de Ingeniería de Alimentos GRIAL Caldas Colombia

Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.***.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity;however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kgwater/m2 * min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.

关键词： Theobroma cacao L. Pectin Lyase Activity Fermentation convection drying Newton Model

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