Quality Characteristics of Dried Persimmon Prepared By Different Pretreatments
نویسندگان
چکیده
منابع مشابه
Effects of Pretreatments of Sliced Vegetables with Trehalose on Drying Characteristics and Quality of Dried Products
Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were meas...
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banana is one of the most important tropical fruit from commercial and industrial point of view. this fruit is an extremely perishable fruit which can not be preserved using freezing process. therefore, drying is the most promising method. conventional air drying is energy intensive and consequently expensive method. pre-treatments can be used to reduce the initial water content or to modify th...
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Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method. Materials & Methods: Spray machine was used to spray lime juice at tim...
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The compression molding of dried fish floss is of great significance to the development of fish product. The compression ratio, relaxation ratio and shatter resistance are selected as the evaluation indicators, effects of particle size, moisture content, amount, and processing methods on the compression molding quality of fish floss are analyzed. The results show that: 1) the moisture content a...
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The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, o...
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ژورنال
عنوان ژورنال: International Journal of Sciences
سال: 2018
ISSN: 2305-3925,2410-4477
DOI: 10.18483/ijsci.1846