当前位置：
X-MOL 学术
›
Flavour Frag. J.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-10-18 , DOI: 10.1002/ffj.3545 Siddharth Priyadarshi 1, 2 , Chetana Ramakrishna 3 , Roopavathi Cheluvadasaiah 4 , Madeneni Madhava Naidu 1, 2
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-10-18 , DOI: 10.1002/ffj.3545 Siddharth Priyadarshi 1, 2 , Chetana Ramakrishna 3 , Roopavathi Cheluvadasaiah 4 , Madeneni Madhava Naidu 1, 2
Affiliation
|
Pretreatment followed by low‐temperature low humidity drying was explored for efficient dehydration of coriander foliage to retain its quality characteristics. Newton, Page, Handerson & Pabis, Logarithmic & Midilli and Kucuk models were used to study the drying kinetics. Hygienic shelf‐stable green dried coriander foliage (HSSGDCF) obtained was evaluated for their flavour, physico‐chemical, microbial and sensory qualities during storage at ambient (65% RH, 27 ± 1°C) and accelerated (92% RH, 37 ± 1°C) conditions for 90 days. Logarithmic model with higher (R2 = 0.9997) and lower root mean square error value (0.0050) showed the best‐fitted model. Major volatiles identified in HSSGDCF were decanal (5.103%), 2‐decenal (10.021%), dodecanal (7.314%), 2‐dodecenal (7.684%), tetradecanal (8.509%), 13‐tetradecenal (19.393%) and decanoic acid decyl ester (6.051%). Degradation of chlorophyll, carotenoid and colour values were higher at 37 ± 1°C during storage. HSSGDCF was found to be microbiologically safe and sensorily acceptable at the end of 90 days at 27 ± 1°C.
中文翻译：
预处理和低温低湿干燥对cor叶品质特性的影响
为了使香菜叶有效脱水，保留了其品质特征，研究了预处理和低温低湿干燥的方法。牛顿，佩奇，汉德森和帕比斯，对数和米迪利和库库克模型被用来研究干燥动力学。在环境温度（65％RH，27±1°C）和加速（92％RH，37± 1°C）条件下持续90天。较高对数模型（R 2 = 0.9997）和较低的均方根误差值（0.0050）显示了最佳拟合模型。HSSGDCF中确定的主要挥发物为癸醛（5.103％），2-癸醛（10.021％），十二烷（7.314％），2-十二烯醛（7.684％），十四烷（8.509％），13-十四烯（19.393％）和癸酸癸酸酯（6.051％）。在储存过程中，叶绿素，类胡萝卜素的降解和色度值在37±1°C时较高。HSSGDCF被发现在27±1°C的90天结束时具有微生物学安全性和感官上可接受的水平。
更新日期：2019-10-18
中文翻译：
预处理和低温低湿干燥对cor叶品质特性的影响
为了使香菜叶有效脱水，保留了其品质特征，研究了预处理和低温低湿干燥的方法。牛顿，佩奇，汉德森和帕比斯，对数和米迪利和库库克模型被用来研究干燥动力学。在环境温度（65％RH，27±1°C）和加速（92％RH，37± 1°C）条件下持续90天。较高对数模型（R 2 = 0.9997）和较低的均方根误差值（0.0050）显示了最佳拟合模型。HSSGDCF中确定的主要挥发物为癸醛（5.103％），2-癸醛（10.021％），十二烷（7.314％），2-十二烯醛（7.684％），十四烷（8.509％），13-十四烯（19.393％）和癸酸癸酸酯（6.051％）。在储存过程中，叶绿素，类胡萝卜素的降解和色度值在37±1°C时较高。HSSGDCF被发现在27±1°C的90天结束时具有微生物学安全性和感官上可接受的水平。
京公网安备 11010802027423号