Effect of initial infusion with calcium ions on some selected properties of dried apples
2008
Lentas, K. | Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of the study was to research into the possibility of modifying textural properties of dried apple fruits using initial tissue infusion with calcium ions. The infusion process was carried out at an atmospheric and a decreased pressure, using 1, 3 and 5 percent solution of calcium lactate. Then, the material was convectively dried to get a constant mass at a temperature of 70 deg C. The braking test proved that the infusion and the increased content of calcium in the samples did not significantly impact the mechanical properties of the dried material. The presence of calcium ions in the tissue caused the smell and taste to be lower rated, and, although the colour and hardness were higher rated, and general rating of the dried materials infused at a reduced pressure was lower
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