[New vegetable products with intermediate humidity]
2007
Bantysh, L.A. | Banaryuk, A.I., Institute of Food Technologies, Kishinev (Moldova)
A perspective method of drying vegetables is drying to intermediate humidity (IH) (15-25%). By consistency IH-vegetables are soft and maintain flavor, color and aroma. The study involves red-colored vegetables (tomato and hot red pepper), eggplants (Helios) and bulb onion (Chalcedony). Before IH-drying (IHD) pretreatment of vegetables with conserving agents (potassium sorbate and sodium benzoate) and antioxidant (citric acid) was perform to soften the parameters of thermal treatment, increasing storage life of non-sterilized vegetables and stabilization of microbiological contamination of raw materials. The optimum concentration of solutions of a mixture of conserving agents and citric acid was determined for IHD treatment of hot pepper and tomatoes: potassium sorbate and sodium benzoate – 0.05% and citric acid – 2%, treatment duration is 10 min. Before IHD eggplants were cut into pieces sized 10x10x10 mm, blanched till they are soften, the surface moisture was removed. Fresh bulb onions were peeled, cut into cubes sized 10x10x10 mm, were treated with sodium sulfate for whitening and the surface moisture was removed by blasting. The convective IHD was performed on a test-bed at a temperature of drying agent 60-70grad. C, and air speed – 3.5 m/s. After IHD degustation of stewed vegetables was performed. Their high quality preserving flavor, color and aroma of the initial vegetables was remarked. Such mixtures do not require refrigerator storage. IH-vegetables are proposed to store sealed in a three-layer film with outer foil layer.
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