STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT
Identifieur interne : 002124 ( Main/Exploration ); précédent : 002123; suivant : 002125STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT
Auteurs : Teresa De Pilli [Italie] ; Raffaella Lovino [Italie] ; Silvia Maenza [Italie] ; Antonio Derossi [Italie] ; Carla Severini [Italie]Source :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2008-10.
Abstract
A drying system able to reduce processing time without compromise the quality of dried orange was studied. Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).
Url:
DOI: 10.1111/j.1745-4549.2008.00212.x
Affiliations:
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Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air (combined treatment). In our experimental conditions, the combined system resulted the most effective treatment in terms of drying speed (treatment time of combined system was 230 min compared with 375 min of hot air drying). Moreover, this treatment did not determine a quality and nutritional decline of dried product greater than the conventional system. The highest L* and b* values (46.19 and 41.50, respectively) of oranges dried with combined system were obtained at high values of drying temperature and air speed (more than 84C and 550 m3/h, respectively), whereas the lowest value of ascorbic acid loss (10.14%) was obtained for samples dried at low drying temperatures and intermediate values of air speed (65C and 400 m3/h).</div></front></TEI><affiliations><list><country><li>Italie</li></country></list><tree><country name="Italie"><noRegion><name sortKey="De Pilli, Teresa" sort="De Pilli, Teresa" uniqKey="De Pilli T" first="Teresa" last="De Pilli">Teresa De Pilli</name></noRegion><name sortKey="Derossi, Antonio" sort="Derossi, Antonio" uniqKey="Derossi A" first="Antonio" last="Derossi">Antonio Derossi</name><name sortKey="Lovino, Raffaella" sort="Lovino, Raffaella" uniqKey="Lovino R" first="Raffaella" last="Lovino">Raffaella Lovino</name><name sortKey="Maenza, Silvia" sort="Maenza, Silvia" uniqKey="Maenza S" first="Silvia" last="Maenza">Silvia Maenza</name><name sortKey="Severini, Carla" sort="Severini, Carla" uniqKey="Severini C" first="Carla" last="Severini">Carla Severini</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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