CN105628630B - A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system - Google Patents
A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system Download PDFInfo
- Publication number
- CN105628630B CN105628630B CN201511001542.1A CN201511001542A CN105628630B CN 105628630 B CN105628630 B CN 105628630B CN 201511001542 A CN201511001542 A CN 201511001542A CN 105628630 B CN105628630 B CN 105628630B
- Authority
- CN
- China
- Prior art keywords
- simulated system
- fruit
- browning
- hours
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
Landscapes
- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of analysis method of fruit and vegetable crisp chip Browning Factors based on simulated system, it include: to carry out boiling boiling hot processing after pre-processing fruits and vegetables, 50%-100% ethyl alcohol impregnates -96 hours 2 hours, impregnates -108 hours 12 hours under the conditions of 2 DEG C~4 DEG C after distilled water repeated flushing；It is impregnated into fruits and vegetables as simulation matrix in simulated system under vacuum conditions 1 hour~5 hours later, simulated system is made of by browning relative aspects such as reduced sugar, amino acid, ascorbic acid and phenolic compounds according to different proportion, is dried later according to fruit and vegetable crisp chip drying process；It is evaluated with spectrophotometric colour difference meter, internal browning relative aspect influences the research of simulated system on fruit and vegetable crisp chip browning degree during analysis fruit and vegetable dryness.The brown stain in the present invention is non-enzymatic browning.The analysis method of fruit and vegetable crisp chip Browning Factors provided by the invention based on simulated system, be capable of science quickly analyzes the Browning Factors that fruit and vegetable crisp chip brown stain is influenced during fruit and vegetable dryness.
Description
Technical field
The invention belongs to food processing fields.It is more particularly related to which a kind of fruits and vegetables based on simulated system are crisp
The analysis method of piece Browning Factors.
Background technique
During garden stuff processing, such as clean vegetables processing and fruit juice production, easily generation browning phenomenon, not only influence outside product
Sight and flavor, but also will cause nutriment loss, or even cause food decay rotten.Brown stain includes enzymatic browning and non-enzymatic
Brown stain two types.Non-enzymatic browning include again Mei Lade (Maillard) reaction, phenolic substances oxidation stain, caramelization brown stain and
The several types such as Ascorbic Acid Oxidation brown stain.
Non-enzymatic browning during garden stuff processing is studied mainly based on juice both at home and abroad at present, passes through and constructs liquid mould
Quasi- influence of the system anlysis difference browning relative aspect to juice brown stain.But fruit and vegetable crisp chip is dehydrated, and during water translocation, fruit
Vegetable tissue plays certain protective role to browning relative aspect, and brown stain rate and Browning Mechanism are different from juice brown stain principle, because
This needs to find the effect of new technique study drying process fruit and vegetable crisp chip browning relative aspect.
Summary of the invention
To solve the above problems, the present invention provides a kind of analysis side of fruit and vegetable crisp chip Browning Factors based on simulated system
Method comprising following steps:
1) foundation of simulated system matrix:
Fruit and vegetable crisp chip impregnates in ethanol solution after being over-cooked boiling hot processing, impregnates in deionized water simulated system is made later
Matrix；
2) foundation of simulated system:
Multiple simulated systems are made according to the different proportion of browning relative aspect, simulated system matrix obtained in step 1) is existed
It is impregnated into simulated system under vacuum condition, is dried to obtain dry fruit and vegetable crisp chip using drying process later；
3) simulated system data collection and analysis:
Dry fruit and vegetable crisp chip is measured to obtain simulated system CIEL*a*b*, △ E, C or H using spectrophotometric colour difference meter
Value, and analyzed according to simulated system CIEL*a*b*, △ E value or CIEL*, C, H value.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system,
25 DEG C~50 DEG C of the temperature impregnated in ethanol solution, the time is -96 hours 2 hours, and the volume of ethanol solution is dense
Degree is 50%-100%.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, more every 6 hours
Change an ethanol solution.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, in deionized water
The temperature of middle immersion is 2 DEG C~4 DEG C, and the time is -108 hours 12 hours.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, simulated system base
Matter is impregnated into simulated system 1 hour~4 hours under vacuum conditions.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, browning relative aspect packet
Reduced sugar, amino acid, ascorbic acid, polyphenol compound and other pigments are included, wherein reduced sugar includes fructose and glucose,
Amino acid includes aspartic acid, lysine, histidine and arginine, and ascorbic acid includes that reduction type ascorbic acid and dehydrogenation type are anti-
Bad hematic acid, other pigments include chlorophyll, carotenoid, anthocyanidin, and polyphenol compound includes chlorogenic acid, epicatechin
And catechin.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, the pretreatment
Including fruit and vegetable materials will be selected, cleaned, arranged and cutting molding, wherein arrange include fruit and vegetable crisp chip is carried out stalk,
Go root, peeling and stoning.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, the cutting packet
It includes:
Fruit and vegetable materials are cut into strip, blocky or sheet, strip having a size of 1.5cm × 1.5cm × 4cm~0.5cm ×
0.5cm × 5cm, lumpy sizes are 1cm × 1cm × 1cm~3cm × 3cm × 3cm, and sheet thickness is 0.3cm~1.5cm.
Preferably, in the analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, at the cooking
Reason includes:
Blanching, time 15s-120s；
Or boiling hot, time 30min-120min is boiled, boiling boiling hot temperature is 50 DEG C -80 DEG C.
The present invention provides a kind of analysis method of fruit and vegetable crisp chip Browning Factors based on simulated system, comprising: simulated system
Matrix is established: carrying out boiling boiling hot processing after fruits and vegetables are pre-processed, 50%-100% ethyl alcohol impregnates -96 hours 2 hours, and distilled water is repeatedly
It is impregnated -108 hours 12 hours under the conditions of 2 DEG C~4 DEG C after flushing.Simulated system is established: by reduced sugar in fruits and vegetables, amino acid,
Ascorbic acid and phenolic compound etc. are used as browning relative aspect, and simulation matrix is soaked under vacuum conditions according to different proportion browning relative aspect
It stain 1 hour~5 hours, is dried according to fruit and vegetable crisp chip drying process.The acquisition of simulated system data and analysis: with light splitting light
Degree colour difference meter is evaluated, and internal browning relative aspect influences simulated system to fruit and vegetable crisp chip browning degree during analysis fruit and vegetable dryness
Research.The brown stain in the present invention is non-enzymatic browning.Fruit and vegetable crisp chip brown stain provided by the invention based on simulated system because
The analysis method of element, be capable of science quickly analyzes the factor that fruit and vegetable crisp chip brown stain is influenced during fruit and vegetable dryness.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
Embodiment 1
1) it the selection of apple: selects mature without insect pest and hard crisp Fuji apple.
2) pretreatment of apple: apple is cleaned up, with a thickness of diameter 20mm after peeled and cored, with a thickness of 5mm or so
Sheet.
3) simulated system matrix is established: apple handle within blanching 15 seconds after pretreatment, 100% ethyl alcohol immersion 36 hours, and 2
DEG C condition deionised water impregnates 48 hours, and during which every 6 hours, it is primary to change water, is placed in deionized water and soaks under the conditions of 4 DEG C
Bubble, to spare.
4) simulated system is established: preparing simulated system 1, (25g simulated system matrix is placed in containing 5mg/mL fructose 100ml phosphorus
Acid buffering solution), (25g simulated system matrix is placed in containing 5mg/mL fructose and 2mg/mL aspartic acid simulated system 2
100ml phosphate buffer solution), (25g simulated system matrix is placed in containing 5mg/mL fructose, 2mg/mL aspartic acid simulated system 3
With the 100ml phosphate buffer solution of 4mg/mL ascorbic acid), (25g simulated system matrix is placed in containing 5mg/mL simulated system 4
Fructose, 2mg/mL aspartic acid, 0.4mg/mL ascorbic acid and 0.4mg/mL chlorogenic acid 100ml phosphate buffer solution) four kinds
Buffer solution, simulation matrix are impregnated 1 hour under vacuum conditions according to different proportion browning relative aspect, are placed in hot air drier,
Drying temperature is 90 DEG C of conditions, and wind speed 1.5m/s, moisture content terminates down to 5% or less.
5) simulated system CIEL*a*b* and △ the E value with the measurement of spectrophotometric colour difference meter after dry, as shown in table 1.
By in table 1 we can see that by browning relative aspect to simulated system impregnate, tentatively as can be seen that simulated system
The variation of 1 value of chromatism is less, illustrates that this stage caramelization is not main Browning Factors；2 value of chromatism of simulated system changes most
Greatly, illustrate that Maillard reaction is main browning substances in apple crisp slices non-enzymatic browning process；Simulated system 3 and simulated system 4
The experimental results showed that restoring type ascorbic acid and polyphenol compound in drying process all there is certain contribution to make to non-enzymatic browning
With.
Simulated system CIEL*a*b* and △ E value after 1 embodiment 1 of table is dry
Embodiment 2
1) it the selection of apple: selects mature without insect pest and hard crisp Fuji apple.
2) pretreatment of apple: apple is cleaned up, with a thickness of diameter 20mm after peeled and cored, with a thickness of 5mm or so
Sheet.
3) simulated system matrix is established: apple progress blanching 15s processing after pretreatment, 100% ethyl alcohol immersion 36 hours, and 2
DEG C condition deionised water impregnates 48 hours, and during which every 6 hours, it is primary to change water, is placed in deionized water and soaks under the conditions of 4 DEG C
Bubble, to spare.
4) simulated system establish: prepare simulated system 1 (25g simulated system matrix be placed in containing 2mg/mL, 5mg/mL,
10mg/mL, 15mg/mL or 20mg/mL fructose, 2mg/mL aspartic acid, 0.4mg/mL ascorbic acid and 0.4mg/mL chlorogenic acid
100ml phosphate buffer solution) and simulated system 2 (25g simulated system matrix be placed in containing 2mg/mL, 5mg/mL, 10mg/mL,
15mg/mL or 20mg/mL glucose sugar, 2mg/mL aspartic acid, 0.4mg/mL ascorbic acid and 0.4mg/mL chlorogenic acid
100ml phosphate buffer solution), simulation matrix impregnates 1 hour under vacuum conditions according to different proportion browning relative aspect, is placed in hot wind
In drying box, drying temperature is 90 DEG C of conditions, and wind speed 1.5m/s, moisture content terminates down to 5% or less.
5) simulated system CIEL*a*b* and △ the E value with the measurement of spectrophotometric colour difference meter after dry, as shown in table 2.
By in table 2 it will be seen that the fructose of various concentration is to the shadow of simulated system browning degree in simulated system 1
It rings, it can be seen that under the conditions of fructose concentration is 5mg/mL, value of chromatism is maximum, illustrates that simulated system browning degree is maximum, with fruit
The raising of sugared concentration, browning degree are gradually reduced, and value of chromatism gradually becomes smaller, and illustrate that high concentration fructose can play one to browning reaction
Fixed inhibiting effect.From simulated system 2 as can be seen that when concentration of glucose is when within 10mg/mL, concentration of glucose is to mould
Quasi- system influences less, and when concentration of glucose is greater than 10mg/mL, with the increase of concentration, value of chromatism is become larger, and illustrates height
Concentration of glucose can accelerate browning reaction.Fructose and glucose are common two kinds of monosaccharide and Maillard reaction in fruit
Direct participation object, but for the influence degree of browning reaction, significant difference.
Simulated system CIEL*a*b* and △ E value after 2 embodiment 2 of table is dry
Embodiment 3
1) it the selection of raw material: selects mature without insect pest and hard crisp potato.
2) pretreatment of raw material: apple is cleaned up, and is cut into after peeling with a thickness of diameter 20mm, with a thickness of 4mm or so
Disc-shaped.
3) simulated system matrix is established: potato chips is placed in 60 DEG C of distilled water 60 minutes after pretreatment, in 50 DEG C of conditions
Under 50% ethyl alcohol in impregnate 2 hours, 4 DEG C of condition deionised waters impregnate 48 hours, and during which every 6 hours, it is primary to change water,
It is placed in deionized water and impregnates under the conditions of 4 DEG C, to spare.
4) simulated system establish: prepare simulated system 1 (25g simulated system matrix be placed in containing 1.25mg/mL fructose,
1.25mg/mL glucose, 2.25mg/mL sucrose, 1.25mg/mL ascorbic acid, 2.0mg/mL glutamic acid, 3.0mg/mL asparagus fern ammonia
Acid and 0.05mg/mL chlorogenic acid 100ml phosphate buffer solution), simulated system 2 (25g simulated system matrix be placed in containing
1.25mg/mL fructose, 1.25mg/mL glucose, 2.25mg/mL sucrose, 2.0mg/mL glutamic acid, 3.0mg/mL aspartic acid and
The 100ml phosphate buffer solution of 0.05mg/mL chlorogenic acid), (25g simulated system matrix is placed in containing 1.25mg/ simulated system 3
ML fructose, 1.25mg/mL glucose, 2.25mg/mL sucrose, 1.25mg/mL ascorbic acid, 2.0mg/mL glutamic acid and 3.0mg/
The 100ml phosphate buffer solution of mL aspartic acid), (25g simulated system matrix is placed in containing 1.25mg/mL fruit simulated system 4
The 100ml phosphorus of sugar, 1.25mg/mL glucose, 2.25mg/mL sucrose, 1.25mg/mL ascorbic acid and 0.05mg/mL chlorogenic acid
Acid buffering solution) and simulated system 5 (25g simulated system matrix is placed in containing 2.25mg/mL sucrose, 1.25mg/mL Vitamin C
The 100ml phosphate buffer solution of acid, 2.0mg/mL glutamic acid, 3.0mg/mL aspartic acid and 0.05mg/mL chlorogenic acid), simulation
Matrix impregnates 1 hour under vacuum conditions according to different proportion browning relative aspect, is placed in hot air drier, and drying temperature is 90 DEG C
Condition, wind speed 1.5m/s, moisture content terminate down to 5% or less.
5) simulated system CIEL*, C and H value with the measurement of spectrophotometric colour difference meter after dry, as shown in table 3, C is represented
Coloration, H represent hue angle.These are all color deliberated indexes, and coloration refers to the property of the color not including brightness, it reflects
Be color tone and saturation degree, the two parameters are more suitable for this raw material of potato.
Simulated system CIEL*C and H value after 3 embodiment 3 of table is dry
As can be seen from Table 3, it eliminates reduced sugar and amino acid has a great impact to the CIEL* value of potato chips, be not added with
The L* value of the simulated system 5 of reduced sugar is maximum, and potato chips color is brighter.Potato chips is immersed in the simulated solution without ascorbic acid
In, higher L* value and lower H value in potato chips apparent colour illustrate that ascorbic acid and the brown stain of potato chips surface exist just
It is related.And chlorogenic acid influences less potato chips simulated system brown stain.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (1)
1. a kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system, which comprises the following steps:
1) foundation of simulated system matrix:
Fruit and vegetable materials will be selected, cleaned, arranged and cutting forms, wherein
The arrangement includes obstruct to fruit and vegetable crisp chip, going root, peeling and stoning；
The cutting includes that fruit and vegetable materials are cut into strip, blocky or sheet, strip having a size of 1.5cm × 1.5cm × 4cm~
0.5cm × 0.5cm × 5cm, lumpy sizes be 1cm × 1cm × 1cm~3cm × 3cm × 3cm, sheet thickness be 0.3cm~
1.5cm；
Fruit and vegetable crisp chip impregnates in ethanol solution after being over-cooked boiling hot processing, and 25 DEG C~50 DEG C of temperature, the time is -96 hours 2 hours,
The volumetric concentration of ethanol solution is 50%-100%, every the ethanol solution of replacement in 6 hours, is impregnated later in deionized water,
Temperature is 2 DEG C~4 DEG C, and the time is -108 hours 12 hours, and simulated system matrix is made；
It is described boil scald processing include:
Blanching, time 15s-120s；
Or boiling hot, time 30min-120min is boiled, boiling boiling hot temperature is 50 DEG C -80 DEG C；
2) foundation of simulated system:
Multiple simulated systems are made according to the different proportion of browning relative aspect, by simulated system matrix obtained in step 1) in vacuum
Under the conditions of be impregnated into simulated system 1 hour~4 hours, be dried to obtain dry fruits and vegetables using drying process later crisp
Piece；
Browning relative aspect includes reduced sugar, amino acid, ascorbic acid, polyphenol compound and other pigments, wherein reduced sugar packet
Fructose and glucose are included, amino acid includes aspartic acid, lysine, histidine and arginine, and ascorbic acid includes that reduced form is anti-
Bad hematic acid and dehydrogenation type ascorbic acid, other pigments include chlorophyll, carotenoid, anthocyanidin；Polyphenolic substance includes
Chlorogenic acid, epicatechin and catechin；
3) simulated system data collection and analysis:
Dry fruit and vegetable crisp chip is measured to obtain simulated system CIEL*a*b*, △ E, C and H value using spectrophotometric colour difference meter, and
It is analyzed according to simulated system CIEL*a*b*, △ E, value or CIEL*, C, H value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511001542.1A CN105628630B (en) | 2015-12-28 | 2015-12-28 | A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511001542.1A CN105628630B (en) | 2015-12-28 | 2015-12-28 | A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105628630A CN105628630A (en) | 2016-06-01 |
| CN105628630B true CN105628630B (en) | 2019-04-16 |
Family
ID=56043768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511001542.1A Active CN105628630B (en) | 2015-12-28 | 2015-12-28 | A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105628630B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109633104B (en) * | 2018-11-02 | 2021-09-07 | 中国农业科学院农产品加工研究所 | Preparation method of fruit solid reaction simulation carrier |
| CN114403391B (en) * | 2022-01-26 | 2024-05-17 | 中国农业科学院农产品加工研究所 | Preparation method and application of apple slice solid-phase matrix for simulation system |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138698A (en) * | 1994-12-28 | 1996-12-25 | 住友金属矿山株式会社 | Non-breaking saccharimetry device |
| CN2733343Y (en) * | 2004-05-12 | 2005-10-12 | 严衍禄 | Internal non-destructive integral analytical equipment for agricultural products such as fruit and vegetable |
| CN1789978A (en) * | 2004-12-14 | 2006-06-21 | 中国农业大学 | Non-destructive detection method for quickly detecting inner quality of apple |
| CN2795848Y (en) * | 2005-05-31 | 2006-07-12 | 深圳清华大学研究院 | Integrated pesticide residue detector for vegetable and fruit |
| CN101275912A (en) * | 2008-05-08 | 2008-10-01 | 中国农业大学 | Fluid food browning testing method |
| JP2012103254A (en) * | 2010-11-12 | 2012-05-31 | General Electric Co <Ge> | Method and system for monitoring steam weight rate |
| CN103389275A (en) * | 2013-08-02 | 2013-11-13 | 中国农业科学院农产品加工研究所 | Method for measuring flesh browning degree |
| CN104181111A (en) * | 2014-08-22 | 2014-12-03 | 河北省农林科学院昌黎果树研究所 | Method for evaluating browning degrees of Chinese chestnuts by using colorimeter |
-
2015
- 2015-12-28 CN CN201511001542.1A patent/CN105628630B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138698A (en) * | 1994-12-28 | 1996-12-25 | 住友金属矿山株式会社 | Non-breaking saccharimetry device |
| CN2733343Y (en) * | 2004-05-12 | 2005-10-12 | 严衍禄 | Internal non-destructive integral analytical equipment for agricultural products such as fruit and vegetable |
| CN1789978A (en) * | 2004-12-14 | 2006-06-21 | 中国农业大学 | Non-destructive detection method for quickly detecting inner quality of apple |
| CN2795848Y (en) * | 2005-05-31 | 2006-07-12 | 深圳清华大学研究院 | Integrated pesticide residue detector for vegetable and fruit |
| CN101275912A (en) * | 2008-05-08 | 2008-10-01 | 中国农业大学 | Fluid food browning testing method |
| JP2012103254A (en) * | 2010-11-12 | 2012-05-31 | General Electric Co <Ge> | Method and system for monitoring steam weight rate |
| CN103389275A (en) * | 2013-08-02 | 2013-11-13 | 中国农业科学院农产品加工研究所 | Method for measuring flesh browning degree |
| CN104181111A (en) * | 2014-08-22 | 2014-12-03 | 河北省农林科学院昌黎果树研究所 | Method for evaluating browning degrees of Chinese chestnuts by using colorimeter |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105628630A (en) | 2016-06-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Khiari et al. | Raisin processing: Physicochemical, nutritional and microbiological quality characteristics as affected by drying process | |
| Fernandes et al. | Drying of exotic tropical fruits: a comprehensive review | |
| Korus | Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves | |
| Afolabi | Moisture migration and bulk nutrients interaction in a drying food systems: a review | |
| Krzykowski et al. | Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper | |
| KR20120064008A (en) | Method for production of cirsium setidens namul block | |
| Duda-Chodak et al. | The profile of polyphenols and antioxidant properties of selected apple cultivars grown in Poland | |
| Karakasova et al. | Quality properties of solar dried persimmon (Diospyros kaki) | |
| Bashir et al. | Effect of different drying methods on the quality of tomatoes | |
| Farina et al. | Evolution of carotenoids, sensory profiles and volatile compounds in microwave-dried fruits of three different loquat cultivars (Eriobotrya japonica Lindl.) | |
| Verma et al. | Effects of drying technology on physiochemical and nutritional quality of fruits and vegetables | |
| Singh et al. | Effect of drying methods on nutritional composition of dehydrated bitter gourd (Momordica charantia L.) rings | |
| JP3777441B2 (en) | Browning inhibitor and method for producing the same | |
| Jolayemi et al. | Monitoring the changes in chemical properties of red and white onions (Allium cepa) during storage | |
| CN105628630B (en) | A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system | |
| KR101881261B1 (en) | Manufacturing method of chestnut pie | |
| Tamer et al. | The use of vacuum impregnation for debittering green olives | |
| Kim et al. | Effects of ripeness degree on the physicochemical properties and antioxidative activity of banana | |
| Dorantes-Alvarez et al. | Microwave-assisted blanching | |
| Kursun et al. | Dried persimmons: bioactive components, health aspects and current drying techniques | |
| Chaudhari et al. | Osmotic dehydration of pineapple | |
| Magied et al. | Effect of drying method on physical properties and bioactive compounds of red chili pepper “Capsicum annuum L.” | |
| Motegaonkar et al. | A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods | |
| Kim et al. | Phytochemicals and quality characteristics of candied paprika (C apsicum annuum L.) during storage | |
| Jensen | Processing for industrial uses. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |