Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying

Detalhes bibliográficos
Autor(a) principal: RODRIGUEZ,Anabel
Data de Publicação: 2019
Outros Autores: BRUNO,Estela, PAOLA,Carlos, CAMPAÑONE,Laura, MASCHERONI,Rodolfo H.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200336
Resumo: Abstract The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.
id SBCTA-1_9679f2b54b2f283d35acf894dddb5bd9
oai_identifier_str oai:scielo:S0101-20612019000200336
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar dryingraspberriessolar dryingmicrowave dryingquality propertiesAbstract The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200336Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29117info:eu-repo/semantics/openAccessRODRIGUEZ,AnabelBRUNO,EstelaPAOLA,CarlosCAMPAÑONE,LauraMASCHERONI,Rodolfo H.eng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200336Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
title Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
spellingShingle Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
RODRIGUEZ,Anabel
raspberries
solar drying
microwave drying
quality properties
title_short Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
title_full Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
title_fullStr Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
title_full_unstemmed Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
title_sort Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
author RODRIGUEZ,Anabel
author_facet RODRIGUEZ,Anabel
BRUNO,Estela
PAOLA,Carlos
CAMPAÑONE,Laura
MASCHERONI,Rodolfo H.
author_role author
author2 BRUNO,Estela
PAOLA,Carlos
CAMPAÑONE,Laura
MASCHERONI,Rodolfo H.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv RODRIGUEZ,Anabel
BRUNO,Estela
PAOLA,Carlos
CAMPAÑONE,Laura
MASCHERONI,Rodolfo H.
dc.subject.por.fl_str_mv raspberries
solar drying
microwave drying
quality properties
topic raspberries
solar drying
microwave drying
quality properties
description Abstract The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200336
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200336
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.29117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126323832127488

Registros relacionados