EFFECT OF BLANCHING- HOT AIR DRYING COMBINATION PROCESS ON PHYSICOCHEMICAL PROPERTIES OF DRIED PERSIMMON SLICES (DIOSPYRUS KAKI L.)

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Shahraki Farzaneh; HOSSEINZADEH AMIN; Hesarinejad Mohammad Ali

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECT OF BLANCHING- HOT AIR DRYING COMBINATION PROCESS ON PHYSICOCHEMICAL PROPERTIES OF DRIED PERSIMMON SLICES (DIOSPYRUS KAKI L.)

Author(s)

Shahraki Farzaneh | HOSSEINZADEH AMIN | Hesarinejad Mohammad Ali

Keywords

DRYING

PRE-TREATMENT

TEMPERATURES

PERSIMMON

DIOSPYRUS KAKI L

Abstract

DRYING IS ONE OF THE MOST IMPORTANT PROCESSES IN PRESERVING FOODS THAT PLAYS AN IMPORTANT ROLE IN MAINTAINING THE QUALITY AND QUANTITY OF THEIR ACTIVE INGREDIENTS. THE MAIN PURPOSE OF FOOD DRYING IS INCREASING SHELF LIFE AND DECREASING MOISTURE OF THE FINAL PRODUCT. THE HOT AIR IS USED IN THE MOST DRYING PROCESSES.THESE DRYERS DUE TO THE RAPID FOOD DRYING ARE EFFECTIVE TO COLOR, FLAVOR AND TASTE PRESERVATION. THESE DRYERS CAN BE CRYSTALLINE FOOD AND DRY THEM MORE SIMILAR TO THEIR ORIGINAL SHAPE. THE EFFECT OF DIFFERENT DRYING TEMPERATURES (45.55 AND 65OC) WITH DIFFERENT TREATMENTS (BLANCHING IN BOIL WATER, WATER SOLUTION SALT, SUGAR SOLUTION, CITRIC ACID SOLUTION, CINNAMON SOLUTION AND CONTROL SAMPLE) ON DRYING TIME AND DRYING KINETICS OF PERSIMMON WERE COMPARED. SAMPLES WERE DRIED UNTIL CONSTANT WEIGHT WAS MAINTAINED. RESULTS WERE SHOWED A SIGNIFICANT EFFECT OF PRETREATMENT BLANCHING IN BOILING WATER, SALT WATER AND SUGAR SOLUTION. THE MINIMUM DRYING TIME IN THE OVEN AT 65OC FOR 6H ON BLANCHING IN BOILING WATER PRETREATED AND THE MAXIMUM DRYING TIME AT 45OC WAS OBSERVED FOR THE CONTROL SAMPLES.

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APA: Copy

Shahraki, Farzaneh, HOSSEINZADEH, AMIN, & Hesarinejad, Mohammad Ali. (2013). EFFECT OF BLANCHING- HOT AIR DRYING COMBINATION PROCESS ON PHYSICOCHEMICAL PROPERTIES OF DRIED PERSIMMON SLICES (DIOSPYRUS KAKI L.). ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926539/en

Vancouver: Copy

Shahraki Farzaneh, HOSSEINZADEH AMIN, Hesarinejad Mohammad Ali. EFFECT OF BLANCHING- HOT AIR DRYING COMBINATION PROCESS ON PHYSICOCHEMICAL PROPERTIES OF DRIED PERSIMMON SLICES (DIOSPYRUS KAKI L.). 2013. Available from: https://sid.ir/paper/926539/en

IEEE: Copy

Farzaneh Shahraki, AMIN HOSSEINZADEH, and Mohammad Ali Hesarinejad, “EFFECT OF BLANCHING- HOT AIR DRYING COMBINATION PROCESS ON PHYSICOCHEMICAL PROPERTIES OF DRIED PERSIMMON SLICES (DIOSPYRUS KAKI L.),” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926539/en

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