Effect of Solution Spraying during Hot Air Drying on Surface Hardening and Browning of Freshly Cut Apple Pulp

Morifusa Sonoko, Orikasa Takahiro, Muramatsu Yoshiki, Tagawa Akio

doi:10.3136/nskkk.59.583

Bibliographic Information

Other Title

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
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

Search this article

Abstract

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.

Journal

Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi 59 (11), 583-590, 2012

Japanese Society for Food Science and Technology

Keywords

Details 詳細情報について

Export