บทคัดย่องานวิจัย

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Air drying of fruit: effects of different pre-treatments on drying rate and product quality.

Barbanti, D.; Mastrocola, D.; Pinnavaia, G.; Severini, C.; Dalla Rosa, M.;

Drying '91. Year: 1991 Pages: 471-482 Ref: 14 ref.

1991

บทคัดย่อ

Air drying of fruit: effects of different pre-treatments on drying rate and product quality.

Sulphur dioxide is widely used to inhibit enzymatic browning in fruit. In order to reduce the use of sulphites in dried products different pretreatments prior to fruit drying were tested. Drying rate and product quality (colour and rehydration capacity) were evaluated on dried apples and peaches. Results have shown that pretreatments like blanching, osmo-blanching and direct osmosis at different temp., can reduce or, in most cases, substitute sulphur dioxide in fruit air drying. The use of High Temperature Short Time (HTST) osmosis also reduced the drying time. Graphs illustrate the drying times for apples and peaches which have been subjected to different pretreatments.