Quality evaluation of microwave-dried packham's triumph pear

Drying Technology

Volumn 23, Issue 9-11, 2005, Pages 2215-2226

  Fumagalli, Fabiola ^a   Silveira, Ana M ^a  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Microwave drying; Osmotic dehydration; Pear; Quality

Indexed keywords

CALCIUM; COMPOSITION; DEHYDRATION; FRUITS; HEAT CONVECTION; MICROWAVE HEATING; OSMOSIS; PHOSPHORUS; POTASSIUM; QUALITY CONTROL; REACTION KINETICS;

MICROWAVE DRYING; MICROWAVE-CONVECTIVE DRYING; OSMOTIC DEHYDRATION; PACKHAM'S TRIUMP PEAR;

DRYING;

DRYING; FOOD PROCESSING; MICROWAVE RADIATION; QUALITY CONTROL;

EID: 27144437570     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930500212701     Document Type: Article

References (18)

1. Bobbio, P.A.; Bobbio, F.O. Chemical of Food Processing, 2nd Ed; Varela Bookstore: Sao Paulo, SP/Brazil (in Portuguese), 1985.
2. Mavroudis, N.E.; Gekas, V.; Sjöholm, I. Osmotic dehydration of apples: effects of agitation and raw material characteristics. Journal of Food Engineering 1998, 35, 191-209.
3. Monzó-Cabrera, J.; Diaz-Morcillo, A.; Catalá-Civera, J.M.; De Los Reyes, E. Heat and mass transfer characterization of microwave drying of leather. In Proceedings of the 12th International Drying Symposium (Drying'2000), 27, Noordwijkerhout-The Netherlands,2000.
4. Bolin, H.R.; Huxsoll, C.C. Partial drying of cut pears to improve freeze-thaw texture. Journal of Food Science 1993, 58, 357-360.
5. Lerici, C.R.; Pinnavaia, G.; Dalla Rosa, M.; Bartolucci, L. Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality. Journal of Food Science 1998, 50, 1217-1219.
6. Raghavan, G.S.V.; Venkatachalapathy, K. Osmotic and microwave drying of strawberries. ASAE Meeting Presentation, Paper No. 97, 6046, 1997.
7. Ponting, J.D.; Watters, G.G.; Forrey, R.R.; Jackson, R.; Stanley, W.L. Osmotic dehydration of fruits. Food Technology 1966, 20 (10), 1365-1368.
8. Prabhanjan, D.G.; Ramaswamy, H.S.; Raghavan, G.S.V. Microwave-assisted convective air-drying of thin layer carrots. Journal of Food Engineering 1995, 25, 283-293.
9. Al-Dury, B.; Mcintyre, S. Comparison of drying kinetics of foods using a fan assisted convection oven, a microwave oven and a combined microwave-convection oven. Journal of Food Engineering 1992, 15, 139-155.
10. Abhayawick, L.; Laguerre, J.C.; Duquenoy, A. Runaway heating of onions during microwave drying. In Proceedings of the 12th International Drying Symposium (Drying'2000), 58, Noordwijkerhout-The Netherlands, 2000.
11. Sanchez, I.; Banga, J.R.; Alonso, A.A. Temperature control in microwave combination ovens. Journal of Food Engineering 2000, 46, 21-29.
12. Veltman, R.H.; Kho, R.M.; Van Schaik, A.C.R.; Sanders, M.G.; Oosterhaven, J. Ascorbic acid and tissue browning in pears (Pyrus communis I. cvs Rocha and Conference) under controlled atmosphere conditions. Postharvest Biology and Technology 2000, 19, 129-137.
13. Fumagalli, F. Drying Pear by Microwave Dryer. Master's Thesis, PPGEQ/ UFSCar: São Carlos, SP, Brazil, (in Portuguese), 2003.
14. Lewis, W.K. The rate of drying solids materials. Ind. Eng. Chem. 1921, 13, 427.
15. Page, C. Factors influencing the maximum rates of air drying shelled corn in thin layers. Unpublished M.S. Thesis, Purdue University, Lafayette, IN, 1949.
16. Metaxas, A.C.; Meredith, R.J. Industrial Microwave Heating; Peter Peregrinus Ltd.: London, 1983; 89-120.
17. Food and Agriculture Organization http://www.fao.org.br (accessed July 2004).
18. Franco, G. Table of Chemical Composition of Foods, 9th Ed; Atheneu: São Paulo, SP/Brazil (in Portuguese), 1982.