Infrared drying of strawberry
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- 作者：Nafiye Adaka ; nafiyeadak@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Nursel Heybelib ; Can Ertekinb
- 关键词：L ; lightness ; a ; redness ; = ; greenness ; b ; ; yellowness ; = ; blueness ; C ; ; chroma ; h° ; hue angle ; ΔE ; total color difference
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：109-116
- 全文大小：1422 K
文摘
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High quality dried strawberries were obtained using convective infrared drying.
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Drying process increased antioxidant activity, total phenol (TPC) and anthocyanins (TAC).
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Drying processes increased fruit N, P and K but decreased Ca, Mg, Fe and Mn.
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TAC and TPC were higher at 300 W (80 °C; 2.0 m.s−1) and at 60 °C (200 W; 2.0 m.s−1).
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TAC and TPC were higher at 1.0 m.s−1 (80 °C; 200 W) in infrared drying process.