Physicochemical properties of whole fruit plum powders obtained using different drying technologies
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- 作者：Anna Michalskaa ; b ; a.michalska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author ; anna.michalska@up.wroc.pl" class="auth_mail" title="E-mail the corresponding author ; Aneta Wojdyłoc ; aneta.wojdylo@up.wroc.pl" class="auth_mail" title="E-mail the corresponding author ; Krzysztof Lecha ; krzysztof.lech@up.wroc.pl" class="auth_mail" title="E-mail the corresponding author ; Grzegorz P. Łysiakd ; glysiak@up.poznan.pl" class="auth_mail" title="E-mail the corresponding author ; Adam Figiela ; adam.figiel@up.wroc.pl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Prunus domestica L. ; Convective drying ; Microwave drying ; Combined drying ; Hydroxymethylfurfural
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：223-232
- 全文大小：607 K
文摘
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The physical properties of plum powders were significantly affected by drying methods.
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The highest polyphenols content was observed when combined drying methods were used.
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Browning index might be used as a temperature-dependent quality indicator.
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Hydroxymethylfurfural can be used as quality indicator for plum powder production.