渗透对流干燥制备即食苹果片的物理和感官特性
Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying.
作者信息
Velickova Elena, Winkelhausen Eleonora, Kuzmanova Slobodanka
机构信息
Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS.Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, R. Macedonia.
出版信息
J Food Sci Technol. 2014 Dec;51(12):3691-701. doi: 10.1007/s13197-013-0950-x. Epub 2013 Feb 17.
The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105 °C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.
低成本原料苹果品种Idared被加工成了增值产品苹果脆片。苹果脆片通过两步法生产，包括渗透处理和常规干燥。渗透处理在室温下于40%葡萄糖溶液中进行，随后在105℃下进行对流干燥，直至水分活度达到0.3。通过压缩和穿刺试验测定的苹果脆片的机械性能与吸附性能相关。低褐变指数25.5和高美白指数63.7证明了苹果脆片颜色的良好保持。苹果脆片的仪器特性与产品的感官特性相关。该新产品得到了95%的评审小组成员的认可。在气调包装下储存的苹果脆片在6个月内质量参数没有显著变化。
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