Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 11, Issue 2, Pages 253-257Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910701298093
Keywords
asian white radish; daikon; Raphanus sativus; drying; hot air; heat pump; freeze drier; salting; flavour; 4-methylthio-3-trans-butenyl isothiocyanate; MTBITC; texture
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Asian white radish pieces were dried to <10% moisture using a hot air drier, a heat pump drier and a freeze drier, and whole roots were partially dried by salting under pressure with sodium chloride. The level of the primary flavor compound, 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC), decreased in all treatments. Freeze-dried white radish showed the lowest loss of about 15% MTBITC. Radish dried with hot air and heat pump driers showed increasing MTBITC loss with increasing drier temperature with a lower loss in the heat pump drier at equivalent temperatures with the rate of drying also faster with the heat pump drier. Osmotic dehydration with salt caused a substantial loss of MTBITC with the loss increasing with increasing salt concentration. Use of 5% salt resulted in the lowest loss of MTBITC while achieving an acceptable rate of water loss.
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