Preservation of raspberry via liophilization
Konzervisanje malina liofilizacijom
Апстракт
Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensi...tive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question.
Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.
Кључне речи:
malina / liofilizacija / sušenje / kvalitetИзвор:
Jugoslovensko voćarstvo, 2004, 38, 147-148, 199-207Издавач:
- Naučno voćarsko društvo Srbije, Čačak
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Janković, Miodrag AU - Mašović, Snežana AU - Bukvić, Branka AU - Vukosavljević, Predrag PY - 2004 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/801 AB - Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question. AB - Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline. PB - Naučno voćarsko društvo Srbije, Čačak T2 - Jugoslovensko voćarstvo T1 - Preservation of raspberry via liophilization T1 - Konzervisanje malina liofilizacijom EP - 207 IS - 147-148 SP - 199 VL - 38 UR - https://hdl.handle.net/21.15107/rcub_agrospace_801 ER -
@article{ author = "Janković, Miodrag and Mašović, Snežana and Bukvić, Branka and Vukosavljević, Predrag", year = "2004", abstract = "Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question., Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.", publisher = "Naučno voćarsko društvo Srbije, Čačak", journal = "Jugoslovensko voćarstvo", title = "Preservation of raspberry via liophilization, Konzervisanje malina liofilizacijom", pages = "207-199", number = "147-148", volume = "38", url = "https://hdl.handle.net/21.15107/rcub_agrospace_801" }
Janković, M., Mašović, S., Bukvić, B.,& Vukosavljević, P.. (2004). Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 199-207. https://hdl.handle.net/21.15107/rcub_agrospace_801
Janković M, Mašović S, Bukvić B, Vukosavljević P. Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo. 2004;38(147-148):199-207. https://hdl.handle.net/21.15107/rcub_agrospace_801 .
Janković, Miodrag, Mašović, Snežana, Bukvić, Branka, Vukosavljević, Predrag, "Preservation of raspberry via liophilization" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):199-207, https://hdl.handle.net/21.15107/rcub_agrospace_801 .