Effect of Microwave and Hot Air Drying on the Physicochemical Characteristics and Quality of Jelly Palm Pulp

DOI Web Site 参考文献32件
  • Ferrão Tassiane S.
    Department of Technology and Food Science — Federal University of Santa Maria
  • Tischer Bruna
    Department of Technology and Food Science — Federal University of Santa Maria
  • Menezes Maria F. S. C.
    Department of Technology and Food Science — Federal University of Santa Maria
  • Hecktheuer Luisa H. R.
    Department of Technology and Food Science — Federal University of Santa Maria
  • Menezes Cristiano R.
    Department of Technology and Food Science — Federal University of Santa Maria
  • Barin Juliano S.
    Department of Technology and Food Science — Federal University of Santa Maria
  • Michels Leandro
    Department of Electrical Power Processing — Federal University of Santa Maria
  • Wagner Roger
    Department of Technology and Food Science — Federal University of Santa Maria

説明

<p>The drying of jelly palm pulp with hot air (HA) or microwave (MW) radiation was evaluated at three temperatures (50, 60 and 70°C), and the physicochemical and sensory properties of the dried pulp were considered. Drying using MW increased the drying rate and a reduction in the drying time compared with HA. Infrared thermography showed heterogeneous heating using MW. The water activity of the dried pulp ranged from 0.43 to 0.51. The colour of the dried pulps at 50 and 60°C after using both techniques suffered less thermal degradation than drying at 70°C, which generated darker pulp. The best results were obtained using MW at 60°C, because this presented no significant sensory differences and required a shorter drying time than MW at 50°C.</p>

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