期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 6, 页码 1327-1333出版社
WILEY
DOI: 10.1111/ijfs.12095
关键词
Apricot; -carotene; colour; drying; infrared thermography; microwave; radical scavenging activity
The effects of drying by microwave and convective heating at 60 and 70 degrees C on colour change, degradation of -carotene and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of apricots were evaluated. Microwave heating reduced significantly the drying time (up to 25%), if compared with convective one, also owing to the higher temperature reached during the last phase of the process, as monitored by infrared thermography. Colour changes of apricot surface, described with lightness and hue angle, in both drying methods followed a first-order reaction (0.927R20.996). The apricots dried by microwave were less affected by the darkening phenomena. The evolution of -carotene in fresh apricots (61.2 +/- 5.6mgkg1 d.w.) during the drying highlighted a wider decrease (about 50%) when microwave heating was employed for both the temperatures used. Radical scavenging activity increased (P<0.05) in all dried samples except for hot-air dried apricots at 60 degrees C.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据