期刊
DRYING TECHNOLOGY
卷 31, 期 10, 页码 1114-1123出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2013.775587
关键词
Air convective drying; Blueberry; Color; Porosity; Quality; Shrinkage
资金
- NSERC [RGPIN 355740-08]
The effect of temperature on blueberry drying rate, shrinkage, and color changes was evaluated from drying experiments for both high bush (Vaccinium corymbosum L.) and wild (Vaccinium angustifolium) blueberries. Drying temperature significantly affected texture and color of both varieties. Temperatures above 55 degrees C caused a significant color change (E>25) within 30min of the beginning of drying, followed by a significant drop in density from 1.02 to 0.38g/cm(3). In contrast, drying at temperatures below 50 degrees C resulted in nonsignificant color changes and an eventual density increase to 1.26g/cm(3). It follows that blueberry color could be used as an early stage indicator of quality degradation in the process of drying.
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