Influence of drying procedure on colour and rehydration characteristic of wild asparagus.
作者： Stela Jokić , Ibrahim Mujić , Milan Martinov , Darko Velić , Mate Bilić
关键词:
摘要: Jokic S., Mujic I. , Martinov M., Velic D. Bilic M. Lukinac J. (2009): Influence of drying procedure on colour and rehydration characteristic wild asparagus. Czech Food Sci., 27: 171-177. The objective this research was to examine the influence different procedures quality capacity asparagus ( maritimus L.). Wild samples were dried using convective (40°C, 50°C, 60°C, 70°C at airflow velocity 2.75 m/s), natural, freeze (-20°C -40°C) proce - dures. Rehydration characteristics used as indicators samples. Convective resulted in smallest change fresh material, whereby 60°C presented optimum. best ratio achieved when -40°C. Natu rally a very low compared other investigated. appearance are two important physical factors that need special attention designing or selecting procedure. Furthermore, asparagus, such content active ingredients microbial count, should be investigated further stud ies. investigation economic parameters considered well.
cabdirect.org
researchgate.net 
sci-hub.st 参考文章(10)
James P. George, A.K. Datta, Development and validation of heat and mass transfer models for freeze-drying of vegetable slices Journal of Food Engineering. ,vol. 52, pp. 89- 93 ,(2002) , 10.1016/S0260-8774(01)00091-7
R. Vadivambal, D.S. Jayas, Changes in quality of microwave-treated agricultural products—a review Biosystems Engineering. ,vol. 98, pp. 1- 16 ,(2007) , 10.1016/J.BIOSYSTEMSENG.2007.06.006
M.K Krokida, D Marinos-Kouris, Rehydration kinetics of dehydrated products Journal of Food Engineering. ,vol. 57, pp. 1- 7 ,(2003) , 10.1016/S0260-8774(02)00214-5
Piotr P. Lewicki, Some remarks on rehydration of dried foods Journal of Food Engineering. ,vol. 36, pp. 81- 87 ,(1998) , 10.1016/S0260-8774(98)00022-3
B. S. Strahm, R. A. Flores, Dehydration of Low-Grade Asparagus Drying Technology. ,vol. 12, pp. 903- 921 ,(1994) , 10.1080/07373939408960001
Jianshen An, Min Zhang, Shaojin Wang, Juming Tang, Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP Lwt - Food Science and Technology. ,vol. 41, pp. 1100- 1107 ,(2008) , 10.1016/J.LWT.2007.06.019
C.I Nindo, T Sun, S.W Wang, J Tang, J.R Powers, Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.) Lwt - Food Science and Technology. ,vol. 36, pp. 507- 516 ,(2003) , 10.1016/S0023-6438(03)00046-X
Darkoet al Velić, Mirela Planinić, Srećko Tomas, Mate Bilić, Influence of airflow velocity on kinetics of convection apple drying Journal of Food Engineering. ,vol. 64, pp. 97- 102 ,(2004) , 10.1016/J.JFOODENG.2003.09.016
M.H Lau, J Tang, B.G Swanson, Kinetics of textural and color changes in green asparagus during thermal treatments Journal of Food Engineering. ,vol. 45, pp. 231- 236 ,(2000) , 10.1016/S0260-8774(00)00069-8
Andrew L. Halmos, Andrew J. Sinclair, Robert A. Shanks, V. Nguyen Tran, Bee Kow May, A study of drying characteristics of foods using a thermogravimetric analyser Food Australia. ,vol. 49, pp. 218- 220 ,(1997)