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- Title
Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying.
- Authors
Antal, Tamás; Tarek-Tilistyák, Judit; Cziáky, Zoltán; Sinka, László
- Abstract
This article provides results of an experimental investigation of hybrid-(MIR-FD), mid-infrared-(MIR) and freeze drying (FD) on the drying characteristics, energy consumption and quality parameters of pear. Rehydration ratio, color, texture, water activity, phenolic content and antioxidant activity were measured to evaluate the quality of dried pear products. Mid-infrared-freeze drying (MIR-FD) had the higher drying rate, which reduced the drying time by 14.3-42.9 % compared with FD method. Two empirical models were chosen to fit the drying curves and the models had the suitable R2 and RMSE values. Temperature characteristics of MIR and MIR-FD dried pear were determined in terms of interior temperature variation. The MIR-FD pear had darker color, better rehydration capacity, similar water activity, lower hardness (except of MIR-FD70°C) and highest content of chemical composition than single stage of FD products. Above all, the MIR50-60°C-FD was suggested as the best drying method for pear in this study.
- Subjects
COMMON pear; FREEZE-drying; OXIDANT status; PEARS; EMPIRICAL research
- Publication
International Journal of Food Engineering, 2017, Vol 13, Issue 4, p9
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2016-0294