Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

详细信息    查看全文

• 作者：Serghei Cernî ; ş ; ev
• 关键词：Non-enzymatic browning ; Drying ; Tomato
• 刊名：Journal of Food Engineering
• 出版年：2010
• 出版时间：January 2010
• 年：2010
• 卷：96
• 期：1
• 页码：114-118
• 全文大小：394 K

文摘

The effect of different drying temperatures on the development of non-enzymatic browning in tomato was studied. In particular, the influence of product moisture and temperature on the colour change during drying at various temperatures in the range of 50–90 °С was investigated. The extent of browning was evaluated spectrophotometrically as tomato extracts absorbance at 420 nm. As a result of analysis of experimental data, a multistage drying process of tomato was developed. In this method, drying was realized at decreasing air temperature, arranged such, that the temperature inside the fruit did not exceed acceptable level of 55 °С. Higher product quality and shorter drying time in comparison with the conventional drying at constant air conditions were observed.