カットリンゴの熱風乾燥における溶液散布処理が表面硬化および褐変に及ぼす影響
書誌事項
- タイトル別名
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- Effect of Solution Spraying during Hot Air Drying on Surface Hardening and Browning of Freshly Cut Apple Pulp
- カットリンゴ ノ ネップウ カンソウ ニ オケル ヨウエキ サンプ ショリ ガ ヒョウメン コウカ オヨビ カッペン ニ オヨボス エイキョウ
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The drying characteristics of fresh-cut apple pulp were investigated at drying temperatures ranging from 40 to 75°C. The hardening and browning effects of spraying with various solutions during hot air drying were evaluated between sprayed and non-sprayed sample surfaces. From the drying characteristic curves, it was determined that drying in both sprayed and non-sprayed samples was in the first falling rate period and the drying rate of the sprayed samples was greater than that of the non-sprayed samples. The results showed that spraying the sample surfaces during drying inhibited hardening and color change, and the total color difference (ΔE) during the drying process could be analyzed using an equation to describe the reaction kinetics. In addition, samples sprayed with a salt or ascorbic acid solution lost the least amount of polyphenol content. Therefore, periodically and appropriately spraying freshly cut apple pulp surfaces with solutions that act as antioxidants during the hot air drying process inhibits hardening and discoloration.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 59 (11), 583-590, 2012
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681385328000
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- NII論文ID
- 10031130368
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 024070600
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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