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Conventional and low-calorie rosehip leathers: Effect of several drying processes on color and ascorbic acid retention
Journal of Berry Research ( IF 1.7 ) Pub Date : 2020-06-01 , DOI: 10.3233/jbr-190468
Silvana M. Demarchi 1, 2 , Sergio A. Giner 1, 3, 4
Affiliation  

Conventional and low-calorie rosehip leathers were developed by several drying processes: convective and vacuum drying, both with and without a preconcentration process, and combined with a stage of microwave finish drying. The aim of this study was to reduce the processing time and to improve quality retention, in comparison with the conventional convective drying. The product temperature and moisture content as a function of time were analyzed in each case. Color and ascorbic acid content were measured in the leathers, as indexes of organoleptic and nutritional quality, respectively. Total drying times varied widely, between 120 and 870 min, while diffusion coefficients from 4.60 x10–10 to 52.3 x10–10 m2/s were fitted. The color was mostly affected by a combined time-temperature effect, while ascorbic acid retention showed a dependence on the oxygen partial pressure during drying. The concentration process carried out before drying caused no improvement on the dehydration rate of further convective or vacuum drying nor on product quality. Microwave finish drying led to the lowest processing times though it was detrimental for color and nutritional retention of leathers at an absorbed power level of about 1 W/g. Vacuum drying resulted the best option in this research, as it implied shorter processing time and higher quality retention compared with convective drying.

中文翻译:

常规和低热量的玫瑰果皮革:几种干燥过程对颜色和抗坏血酸保留的影响

常规和低热量的玫瑰果皮革是通过几种干燥工艺开发的:对流和真空干燥,有或没有预浓缩工艺,并结合了微波精整干燥阶段。与传统的对流干燥相比,该研究的目的是减少加工时间并提高质量保持率。在每种情况下,都分析了产品温度和水分含量随时间的变化。测量皮革中的颜色和抗坏血酸含量,分别作为感官和营养品质的指标。总干燥时间差异很大,介于120至870分钟之间,而扩散系数为4.60 x10-10至52.3 x10-10 m2 / s。颜色主要受时间-温度综合影响,而抗坏血酸的保留显示出干燥过程中氧分压的依赖性。在干燥之前进行的浓缩过程不会导致进一步对流干燥或真空干燥的脱水速率或产品质量的改善。尽管微波整理干燥在约1 W / g的吸收功率水平下不利于皮革的颜色和营养保留,但却导致了最短的处理时间。真空干燥是本研究的最佳选择,因为与对流干燥相比,真空干燥意味着处理时间更短且质量保留更高。尽管微波整理干燥在约1 W / g的吸收功率水平下不利于皮革的颜色和营养保留,但却导致了最短的处理时间。真空干燥是本研究的最佳选择,因为与对流干燥相比,真空干燥意味着处理时间更短且质量保留更高。尽管微波整理干燥在约1 W / g的吸收功率水平下不利于皮革的颜色和营养保留,但却导致了最短的处理时间。真空干燥是本研究的最佳选择,因为与对流干燥相比,真空干燥意味着处理时间更短且质量保留更高。
更新日期:2020-06-30
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