Dehydration of cheese by hot air, microwave and freeze-drying
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/26014 |
Resumo: | The objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack). For the three processes of dehydration, several temperatures, powers and times were used, respectively. The drying time was optimized to allow the water activity of the final product to be between 0.3 and 0.4. The color and texture of the product obtained by the three processes were evaluated, and the nutritional analysis (protein, lipids, ash) of the product dried by hot air at 52 degrees C and by microwave at 750 W and 850 W was performed. The sensory analysis of the microwave dehydrated products was also carried out. The results obtained revealed that the temperature played a relevant role in the drying time and the hardness of the product. In the dehydration by microwave, the power of 850 W resulted in a lower drying time and a better color preservation, but in a high hardness of the samples. Among the three processes studied, the microwave drying was the fastest for the water removal from the cheese. |
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Dehydration of cheese by hot air, microwave and freeze-dryingAir temperatureAshDrying timeLipidsMicrowave powerProteinWater activityThe objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack). For the three processes of dehydration, several temperatures, powers and times were used, respectively. The drying time was optimized to allow the water activity of the final product to be between 0.3 and 0.4. The color and texture of the product obtained by the three processes were evaluated, and the nutritional analysis (protein, lipids, ash) of the product dried by hot air at 52 degrees C and by microwave at 750 W and 850 W was performed. The sensory analysis of the microwave dehydrated products was also carried out. The results obtained revealed that the temperature played a relevant role in the drying time and the hardness of the product. In the dehydration by microwave, the power of 850 W resulted in a lower drying time and a better color preservation, but in a high hardness of the samples. Among the three processes studied, the microwave drying was the fastest for the water removal from the cheese.Universitatea Vasile Alecsandri din BacăuVeritati - Repositório Institucional da Universidade Católica PortuguesaPinho, Ana Rita C.Assis, Fernanda R.Peres, Ana PaulaPintado, Manuela E.Morais, Alcina M. M. B.2018-11-08T14:46:59Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/26014engPinho, A.R.C., Assis, F.R., Peres, A.P., Pintado, M.E., Morais, A.M.M.B. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 18(4), 455-4601582-540X85038092369000419643100010info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-19T01:41:10Zoai:repositorio.ucp.pt:10400.14/26014Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:20:46.787647Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Dehydration of cheese by hot air, microwave and freeze-drying |
title |
Dehydration of cheese by hot air, microwave and freeze-drying |
spellingShingle |
Dehydration of cheese by hot air, microwave and freeze-drying Pinho, Ana Rita C. Air temperature Ash Drying time Lipids Microwave power Protein Water activity |
title_short |
Dehydration of cheese by hot air, microwave and freeze-drying |
title_full |
Dehydration of cheese by hot air, microwave and freeze-drying |
title_fullStr |
Dehydration of cheese by hot air, microwave and freeze-drying |
title_full_unstemmed |
Dehydration of cheese by hot air, microwave and freeze-drying |
title_sort |
Dehydration of cheese by hot air, microwave and freeze-drying |
author |
Pinho, Ana Rita C. |
author_facet |
Pinho, Ana Rita C. Assis, Fernanda R. Peres, Ana Paula Pintado, Manuela E. Morais, Alcina M. M. B. |
author_role |
author |
author2 |
Assis, Fernanda R. Peres, Ana Paula Pintado, Manuela E. Morais, Alcina M. M. B. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Pinho, Ana Rita C. Assis, Fernanda R. Peres, Ana Paula Pintado, Manuela E. Morais, Alcina M. M. B. |
dc.subject.por.fl_str_mv |
Air temperature Ash Drying time Lipids Microwave power Protein Water activity |
topic |
Air temperature Ash Drying time Lipids Microwave power Protein Water activity |
description |
The objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack). For the three processes of dehydration, several temperatures, powers and times were used, respectively. The drying time was optimized to allow the water activity of the final product to be between 0.3 and 0.4. The color and texture of the product obtained by the three processes were evaluated, and the nutritional analysis (protein, lipids, ash) of the product dried by hot air at 52 degrees C and by microwave at 750 W and 850 W was performed. The sensory analysis of the microwave dehydrated products was also carried out. The results obtained revealed that the temperature played a relevant role in the drying time and the hardness of the product. In the dehydration by microwave, the power of 850 W resulted in a lower drying time and a better color preservation, but in a high hardness of the samples. Among the three processes studied, the microwave drying was the fastest for the water removal from the cheese. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-11-08T14:46:59Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/26014 |
url |
http://hdl.handle.net/10400.14/26014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pinho, A.R.C., Assis, F.R., Peres, A.P., Pintado, M.E., Morais, A.M.M.B. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 18(4), 455-460 1582-540X 85038092369 000419643100010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universitatea Vasile Alecsandri din Bacău |
publisher.none.fl_str_mv |
Universitatea Vasile Alecsandri din Bacău |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131905854013440 |