Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices

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• 作者：Kamilla Soares de Mendonç ; a^a ; ^{keamendonca@msn.com} ; Jefferson L.G. Corrê ; a^a ; Joã ; o Renato de Jesus Junqueira^a ; Marcelo Angelo Cirillo^b ; Fabiano Vicente Figueira^a ; Elisâ ; ngela Elena Nunes Carvalho^a
• 关键词：Leaching ; Carotenoids ; Ascorbic acid ; Shrinkage ; Rehydration ; Principal component analysis
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：212-218
• 全文大小：630 K
• 卷排序：224

文摘

Vacuum and low drying temperature preserves ascorbic acid and carotenoids content. Leaching of ascorbic acid was observed in pequi osmotic dehydration. Shrinkage and color change diminished with vacuum and low drying temperature. Rehydration coefficient increased with vacuum and low drying temperature. Osmotic dehydration and long-term temperature reduced bioactive compounds.