Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)

Detalhes bibliográficos
Autor(a) principal: Boudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture
Data de Publicação: 2020
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of Bioenergy and Food Science
Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/275
Resumo: Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.
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spelling Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)food technologyRussian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.Instituto Federal do AmapáBoudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionscientific articleapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/27510.18067/jbfs.v7i1.275Journal of bioenergy and food science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2752019JBFSJournal of Bioenergy and Food Science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2752019JBFS2359-27100000-000010.18067/jbfs.v7i1reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/275/264http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/275/19610.18067/jbfs.v7i1.275.g264Copyright (c) 2020 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2020-01-01T22:43:21Zoai:periodicos.ifap.edu.br:article/275Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2020-01-01T22:43:21Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false
dc.title.none.fl_str_mv Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
title Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
spellingShingle Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
Boudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture
food technology
Russian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.
title_short Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
title_full Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
title_fullStr Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
title_full_unstemmed Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
title_sort Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
author Boudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture
author_facet Boudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture
author_role author
dc.contributor.none.fl_str_mv
dc.contributor.author.fl_str_mv Boudraa, Soussene; Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture
dc.subject.por.fl_str_mv food technology
Russian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.
topic food technology
Russian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.
description Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
scientific article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/275
10.18067/jbfs.v7i1.275
url http://periodicos.ifap.edu.br/index.php/JBFS/article/view/275
identifier_str_mv 10.18067/jbfs.v7i1.275
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/275/264
http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/275/196
10.18067/jbfs.v7i1.275.g264
dc.rights.driver.fl_str_mv Copyright (c) 2020 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal do Amapá
publisher.none.fl_str_mv Instituto Federal do Amapá
dc.source.none.fl_str_mv Journal of bioenergy and food science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2752019JBFS
Journal of Bioenergy and Food Science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2752019JBFS
2359-2710
0000-0000
10.18067/jbfs.v7i1
reponame:Journal of Bioenergy and Food Science
instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
instname_str Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron_str IFAP
institution IFAP
reponame_str Journal of Bioenergy and Food Science
collection Journal of Bioenergy and Food Science
repository.name.fl_str_mv Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
repository.mail.fl_str_mv ||victor.sales@ifap.edu.br
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