Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
Samo za registrovane korisnike
2018
Autori
Djekić, IlijaTomić, Nikola
Bourdoux, Simeon
Spilimbergo, Sara
Šmigić, Nada
Udovički, Božidar
Hofland, Gerard
Devlieghere, Frank
Rajković, Andreja
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
Ključne reči:
Supercritical drying / Air-drying / Freeze-drying / Total quality index / ApplesIzvor:
LWT-Food Science and Technology, 2018, 94, 64-72Izdavač:
- Elsevier Science Bv, Amsterdam
Finansiranje / projekti:
- European Community's Horizon 2020, Call - Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying "FUTURE-FOOD" [H2020-SFS-2014-2]
DOI: 10.1016/j.lwt.2018.04.029
ISSN: 0023-6438
WoS: 000434902300010
Scopus: 2-s2.0-85046513917
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Tomić, Nikola AU - Bourdoux, Simeon AU - Spilimbergo, Sara AU - Šmigić, Nada AU - Udovički, Božidar AU - Hofland, Gerard AU - Devlieghere, Frank AU - Rajković, Andreja PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4795 AB - The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices. PB - Elsevier Science Bv, Amsterdam T2 - LWT-Food Science and Technology T1 - Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach EP - 72 SP - 64 VL - 94 DO - 10.1016/j.lwt.2018.04.029 ER -
@article{ author = "Djekić, Ilija and Tomić, Nikola and Bourdoux, Simeon and Spilimbergo, Sara and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Devlieghere, Frank and Rajković, Andreja", year = "2018", abstract = "The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT-Food Science and Technology", title = "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach", pages = "72-64", volume = "94", doi = "10.1016/j.lwt.2018.04.029" }
Djekić, I., Tomić, N., Bourdoux, S., Spilimbergo, S., Šmigić, N., Udovički, B., Hofland, G., Devlieghere, F.,& Rajković, A.. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology Elsevier Science Bv, Amsterdam., 94, 64-72. https://doi.org/10.1016/j.lwt.2018.04.029
Djekić I, Tomić N, Bourdoux S, Spilimbergo S, Šmigić N, Udovički B, Hofland G, Devlieghere F, Rajković A. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology. 2018;94:64-72. doi:10.1016/j.lwt.2018.04.029 .
Djekić, Ilija, Tomić, Nikola, Bourdoux, Simeon, Spilimbergo, Sara, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Devlieghere, Frank, Rajković, Andreja, "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach" in LWT-Food Science and Technology, 94 (2018):64-72, https://doi.org/10.1016/j.lwt.2018.04.029 . .