Volume 20, Issue 134 (2023)
FSCT 2023, 20(134): 1-16 |
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Karami S, Farahmandfar R, Farmani J, Raftani Amiri Z, Motevali A. Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices. FSCT 2023; 20 (134) :1-16
URL: http://fsct.modares.ac.ir/article-7-57891-en.html
URL: http://fsct.modares.ac.ir/article-7-57891-en.html
1- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran
2- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran ,re1farahmand@gmail.com
3- Department of Mechanic of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Iran
2- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran ,
3- Department of Mechanic of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Iran
Abstract: (798 Views)
The aim of this research was to investigate the effect of basil, sage and chitosan edible coatings on the physicochemical properties of microwave-dried apple slices. In this study, apple fruit slices were coated with basil, sage and chitosan in three concentrations (0, 0.5 and 1%) and dried at different microwave powers (90, 180 and 360 W). The drying kinetics, color, texture and antioxidant activity of apple slices were investigated. The analysis of the data indicated that the drying of the apple slices happened only in the range of the descending speed period. These data were fitted with 7 different experimental models, among the models, the most suitable models for basil, sage and chitosan coatings were Midili, Approximation of diffusion and Verma, respectively. Midili was able to predict moisture content more accurately than other models. Also, the amount of brightness, adhesivenes, cohesiveness and antioxidant activity increased with the increase of coating concentration and microwave power, but the amount of redness, yellowness, browning, general color change and hardness decreased. In general, edible coating is one of the new methods that increases the shelf life and quality of the final product. Therefore, it is recommended to treat fruits using edible coatings to increase the appearance quality and improve the color at the end of the drying process.
Article Type: Original Research |
Subject:
Extraction of effective compounds
Received: 2021/12/14 | Accepted: 2022/08/30 | Published: 2023/04/7
Received: 2021/12/14 | Accepted: 2022/08/30 | Published: 2023/04/7
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