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Title:Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, vacuum- and spray-drying
Authors:Feguš, Urban (Author)
Žigon, Uroš (Author)
Petermann, Marcus (Author)
Knez, Željko (Author)
Files:.pdf Acta_Chimica_Slovenica_2015_Fegus_et_al._Effect_of_drying_parameters_on_physiochemical_and_sensory_properties_of_fruit_powders_processed.pdf (249,24 KB)
MD5: B5DBDFAA703A83CB2870B974BCC7A60A
 
URL https://journals.matheo.si/index.php/ACSi/article/view/969
 
Language:English
Work type:Scientific work (r2)
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Aim of this experimental work was to investigate the possibility of producing fruit powders without employing drying aid and to investigate the effect of drying temperature on the final powder characteristics. Raw fruit materials (banana puree, strawberry puree and blueberry concentrate) were processed using three different drying techniques each opera- ting at different temperature conditions: vacuum-drying (–27–17 °C), spray-drying (130–160 °C) and PGSS-drying (112–152 °C). Moisture content, total colour difference, antioxidant activity and sensory characteristics of the proces- sed fruit powders were analysed. The results obtained from the experimental work indicate that investigated fruit pow- ders without or with minimal addition of maltodextrin can be produced. Additionally, it was observed that an increase in process temperature results in a higher loss of colour, reduced antioxidant activity and intensity of the flavour profile.
Keywords:particles from gas saturated solutions drying, vacuum-drying, spray-drying, sensory evaluation, fruit powders
Year of publishing:2015
Number of pages:str. 479-487
Numbering:št. 2, Letn. 62
ISSN:1318-0207
UDC:66.02
ISSN on article:1318-0207
COBISS_ID:18856214 New window
DOI:10.17344/acsi.2014.969 New window
NUK URN:URN:SI:UM:DK:TXHUJU8H
Views:609
Downloads:289
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Record is a part of a journal

Title:Acta Chimica Slovenica
Shortened title:Acta Chim. Slov.
Publisher:Slovensko kemijsko društvo
ISSN:1318-0207
COBISS.SI-ID:14086149 New window

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:24.07.2016

Secondary language

Language:Slovenian
Abstract:Raziskovalno delo je zajemalo proučitev možnosti upraševanja sadnih pripravkov brez uporabe sušilnih sredstev ter raziskati vpliv procesne temperature na kvaliteto uprašenih sadnih pripravkov. Sadne pripravke (bananin in jagodni pire ter koncentrat borovnice) smo procesirali z uporabo vakuumskega sušenja pri temperaturi –27–17 °C, sušenja z razprševanjem pri temperaturi 130–16 °C ter z uporabo postopka za pridobivanje delcev iz raztopin nasičenih s plinom v temperaturnem območju 112–152 °C. Dobljenim praškastim produktom smo določili vsebnost vode, razliko v barvi ter vsebnost antioksidantov. Ugotovili smo, da je s predlaganimi postopki možno pripraviti sadje v prahu brez oziroma z minimalnim dodatkom maltodekstrina. Dodatno smo opazili, da temperatura procesiranja vpliva na kvaliteto končnega produkta in sicer višja temperatura negativno vpliva na obstojnost barve, antioksidativih lastnosti ter organoleptičnih značilnosti sadnih pripravkov.
Keywords:sušenje, upraševanje, sadni pripravki, vpliv temperature


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