Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear

Rehana Salim; A.H. Rather; H.R. Naik

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Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear

机译：渗透预处理及干燥方法对干梨水活性的影响

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The aim of this study was to evaluate the impact of pretreatments vizr glucose, sucrose, glycerol and drying techniques (sun drying and cabinet drying at 50°C and 60≤C) on water activity of dried pear slices. The concentration of all the osmotic agents was regular (60%). The impact of drying techniques and pretreatments were found measurably critical (p≤0.05). The lowest water activity (a_w) was found in cabinet dried pear at 60°C and highest in sun dried pear slices. Samples treated with glycerol reached the lower water activity values than treated with glucose and sucrose.

机译：本研究的目的是评估预处理Vizr葡萄糖，蔗糖，甘油和干燥技术（在50°C和60℃下干燥的柜子干燥）的影响对干梨切片的水活性。所有渗透剂的浓度是规则的（60％）。发现干燥技术和预处理的影响是可测量的临界临界（P≤0.05）。在橱柜干燥的梨中发现最低的水活性（A_W），在60°C和阳光干梨切片中最高。用甘油处理的样品达到比葡萄糖和蔗糖处理的较低的水活性值。

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来源
《Biosciences Biotechnology Research Asia》 |2016年第3期|共4页
作者
Rehana Salim; A.H. Rather; H.R. Naik;
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作者单位

Division of Post Harvest Technology Sher-e-Kashmir University of Agricultural Sciences &

Technology Kashmir Shalimar Srinagar J&

K 190025 India;

Division of Post Harvest Technology Sher-e-Kashmir University of Agricultural Sciences &

Technology Kashmir Shalimar Srinagar J&

K 190025 India;

Division of Post Harvest Technology Sher-e-Kashmir University of Agricultural Sciences &

Technology Kashmir Shalimar Srinagar J&

K 190025 India;

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原文格式 PDF
正文语种 eng
中图分类分子生物学;
关键词
Osmotic dehydration; wateractivity; drying;

机译：渗透脱水;植物;干燥;

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1. Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear [J] . Rehana Salim, A.H. Rather, H.R. Naik Biosciences Biotechnology Research Asia . 2016,第3期

机译：渗透预处理及干燥方法对干梨水活性的影响
2. Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying [J] . Lyu Jian, Yi Jianyong, Bi Jinfeng, Drying technology: An International Journal . 2017,第13a16期

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3. Influence of pretreatments and different drying methods on color parameters and lycopene content of dried tomato. [J] . Sahn F. H., Aktas T., Orak H., Bulgarian Journal of Agricultural Science . 2011,第6期

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4. Effect of ultrasonic pretreatment on the osmotic drying of ash gourd during Murabba processing [C] . D. Mandal, N. Nath, P.K. Sahoo International Conference on Advancement of Computer Communication and Electrical Technology . 2017

机译：超声波预处理对Murabba加工期间灰葫芦渗透干燥的影响
5. Physico-chemical characteristics and antioxidant activity of tart cherry powder dried by various drying methods [D] . Schwannecke, Megan K. 2009

机译：各种干燥方法干燥的酸樱桃粉的理化特性和抗氧化活性
6. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit [O] . Agata Marzec, Hanna Kowalska, Jolanta Kowalska, 2020

机译：梨品种和干燥方法对干果质量的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Influence of Osmotic Pretreatments and Drying Methods on Water Activity of Dried Pear

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