Application of Brief Hot Water Soaking as a Pre-treatment in Kiwifruit Drying
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- Yoshida Hirofumi
- Graduate school of Horticulture, Chiba University
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- Orikasa Takahiro
- Department of Agriculture, Iwate University
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- Koide Shoji
- Department of Agriculture, Iwate University
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- Muramatsu Yoshiki
- Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
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- Tagawa Akio
- Graduate school of Horticulture, Chiba University
Bibliographic Information
- Other Title
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- キウイフルーツの熱風乾燥における短時間熱湯浸漬前処理の適用
- キウイフルーツ ノ ネップウ カンソウ ニ オケル タンジカン ネットウ シンシ マエショリ ノ テキヨウ
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Abstract
Fresh kiwifruit slices were pre-treated (brief hot water soaking) before drying, and the effects of pre-treatment on the hot air drying characteristics were evaluated. Change in color, volume, surface area, mass, temperature and surface hardness of kiwifruit samples during hot air drying were measured at 40, 50, 60 and 80°C. The pre-treatment inhibited color change by inactivating enzymes, and the color difference (ΔE) during the drying process was expressed according to an equation describing the reaction kinetics. The volume ratio and surface area ratio were best described as a linear function of moisture content. The pre-treated samples had shorter drying times and higher drying rate than control samples. In addition, a constant-rate drying period was found in the pre-treated samples in the initial period of the drying process. Brief hot water pre-treatment increased the drying rate because it inhibited the surface hardness of the sample.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 61 (4), 151-159, 2013
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408001280
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- NII Article ID
- 130004779802
- 220000143518
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 025399035
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed