Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties (CROSBI ID 267318)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Stamenković, Zoran ; Pavkov, Ivan ; Radojčin, Milivoj ; Tepić Horecki, Aleksandra ; Kešelj, Krstan ; Bursać Kovačević, Danijela ; Putnik, Predrag
engleski
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-e ectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 C), air velocity (0, 5 and 1, 5 ms1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as DE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L–ascorbic acid content by 80.00– 99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.
raspberry ; convective drying ; freeze-drying ; bioactive compounds ; shrinkage ; color change
Inozemne institucije koautora na radu: Faculty of Agriculture, University of Novi Sad, Serbia ; Faculty of Technology, University of Novi Sad, Serbia
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
Povezanost rada
Prehrambena tehnologija