پژوهشهای علوم و صنایع غذایی ایران, Volume (10), No (2), Year (2014-7) , Pages (182-187)

Title : ( effect of pretreatment on quality of dried quince )

Authors: mohammad noshad , Mohebbat Mohebbi , Fakhri Shahidi , Sayed Ali Mortazavi ,

Access to full-text not allowed by authors

Citation: BibTeX | EndNote

The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmoticultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.

Keywords

, color changes, quince,
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@article{paperid:1046248,
author = {Noshad, Mohammad and Mohebbi, Mohebbat and Shahidi, Fakhri and Mortazavi, Sayed Ali},
title = {effect of pretreatment on quality of dried quince},
journal = {پژوهشهای علوم و صنایع غذایی ایران},
year = {2014},
volume = {10},
number = {2},
month = {July},
issn = {1735-4161},
pages = {182--187},
numpages = {5},
keywords = {color changes; quince; drying},
}

[Download]

%0 Journal Article
%T effect of pretreatment on quality of dried quince
%A Noshad, Mohammad
%A Mohebbi, Mohebbat
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%J پژوهشهای علوم و صنایع غذایی ایران
%@ 1735-4161
%D 2014

[Download]