Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ROUEITA GHANIEH; Hojjati Mohammad; NOSHAD MOHAMMAD

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:1 Page(s): 91-100

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

416

Download:

Cites:

Information Journal Paper

Title

Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices

Author(s)

ROUEITA GHANIEH | Hojjati Mohammad | NOSHAD MOHAMMAD | Issue Writer Certificate

Keywords

dryingQ2

ultrasoundQ1

bananaQ3

high fructose corn syrupQ1

Abstract

The aim of this study was to investigate the effect of osmotic solutions of high fructose corn syrup and sugar in concentrations of 40 and 60%, compared to distilled water for 20 and 30 minutes assisted ultrasound on water loss, solid gain, weight loss, shrinkage, texture firmness, moisture, color indices and sensory properties of dried banana slices. The results showed that with increasing ultrasound time and concentration of osmotic solutions, especially high fructose corn syrup with 60% concentration, the amount of water loss, solid gain, weight loss, firmness and brightness increased while the amount of shrinkage and moisture content of the samples decreased. The sensory characteristics of dried bananas with osmotic solutions also had the better appearance, color, firmness and overall acceptance. Use of ultrasound pretreatment with high fructose corn syrup as a low-caloric and dietary solution is recommended for banana drying.

Cites

No record.

References

No record.

Cite

APA: Copy

ROUEITA, GHANIEH, Hojjati, Mohammad, & NOSHAD, MOHAMMAD. (2019). Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(1 ), 91-100. SID. https://sid.ir/paper/144529/en

Vancouver: Copy

ROUEITA GHANIEH, Hojjati Mohammad, NOSHAD MOHAMMAD. Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(1 ):91-100. Available from: https://sid.ir/paper/144529/en

IEEE: Copy

GHANIEH ROUEITA, Mohammad Hojjati, and MOHAMMAD NOSHAD, “Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 1 , pp. 91–100, 2019, [Online]. Available: https://sid.ir/paper/144529/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی