Development of Hot-Air Dried Cut Persimmon

quality characteristics of persimmon slices during infrared and hot- air drying

introduction: one of the most important aspects of food preservation is controlling the moisture of material such as fruits.dryingis considered as important method to controlbacteriasafely using reduction of moisture. the hot air drying method has been widely adopted in manufacturing of conventional dried food.nowadays, infrared radiation (ir) has significant advantages over conventional drying...

Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

A postharvest treatment with hot air (48 C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect eith...

Hot air sauna burns.

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

This work aimed to characterize the sensory attributes of hot air-dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. I...

A load of hot air.