Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

CyTA - Journal of Food

Galo Rafael Urrea-Garcia¹  Guadalupe Luna-Solano¹  Cinthia Muñoz-López¹  Guadalupe del Carmen Rodríguez-Jiménes²  Maribel Jiménez-Fernandez³ 

[1] Instituto Tecnológico de Orizaba;Instituto Tecnológico de Veracruz;Universidad Veracruzana;

关键词: Plum;    drying;    physicochemical properties;    thermal properties;    rehydration;    pectin yield;   

DOI  :  10.1080/19476337.2017.1345984

来源: DOAJ

【 摘 要 】

Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In addition, water activity (aw), colour total change (∆E), pectin yield (ypec) and rehydration capacity were investigated. The moisture content of tray- and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of aw. There was a maximum decrease in k and Cp of 90% and 91.5% during drying process, respectively. In terms of quality, ∆E showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.

【 授权许可】

Unknown