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- Title
The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.).
- Authors
Piecko, Jan; Konopacka, Dorota; Mieszczakowska-Frąc, Monika; Kruczyńska, Dorota
- Abstract
In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety "Prince William" (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.
- Subjects
MICROWAVE drying; AMELANCHIER; BERRIES; DRIED fruit; NUTRITIONAL value; CYANIDIN; GLYCOSIDES
- Publication
International Journal of Food Engineering, 2017, Vol 13, Issue 6, p81
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2016-0346