The Effect of Osmotic and Untrasound Pre-Treatment on SomePhysicochemical Features of Avocado
Publish place: 23st National Congress of Food Science and Technology
Publish Year: 1394
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI23_440
تاریخ نمایه سازی: 6 اسفند 1395
Abstract:
Today, drying is one of the important processes in food industry to increase durability of fruits andvegetables. Using osmotic and ultrasound processes before dehydration with hot air maintainsnutritious materials in product and the need to thermal energy to eliminate the water of product isreduced. In this test, avocado was washed and peeled before osmotic dehydration and soya proteinwith level 5% was used) and Aloe Vera syrup was used as osmotic medium. Concentration of AloeVera was 35%, 55%. The slices of fruits were under ultrasound process for 30min (25kHz) and180min (without ultrasound) and ambient environment and for additional drying, it was performed inhot air dryer at constant temperature 70℃. The results showed that by ultrasound, Shrinkage wasreduced considerably and PH and rehydration were increased. Sensory evaluation regarding color,aroma, flavor, texture and total acceptance between coating samples and non-coating samples showedthat non-coating samples had high acceptability compared to coating and control samples
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Authors
Maryam Sabetghadam
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar,Iran.
Mohammad Mehdi Nemat Shahi
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar,Iran.
Mostafa Hosseini Daghigh
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University,Sabzevar,Iran
Mehdi Athary
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar,Iran
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