fulltext.study @t Gmail

Quality evaluation of pineapple fruit during drying process

Paper ID Volume ID Publish Year Pages File Format Full-Text
19335 43059 2012 9 PDF Available
Quality evaluation of pineapple fruit during drying process

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.

► The pineapple quality is affected by drying conditions. ► Ascorbic acid content was adversely affected by drying temperature. ► Color, rehydration ability and mechanical properties are little affected by the drying temperature.

Ascorbic acid; Texture; Rehydration; Color
First Page Preview
Quality evaluation of pineapple fruit during drying process
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 2, April 2012, Pages 275–283
, ,
Physical Sciences and Engineering Chemical Engineering Bioengineering