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Showing 2 results for Apple Slice


Volume 11, Issue 44 (2-2014)
Abstract

In this study, drying of Golab apple slice by Digital Halogen Dryer was investigated. The experiments were carried out at two levels of apple thickness (3 and 6 mm), three levels drying temperature (80, 100 and 120 ºC) and two kinds of drying profile (Fast and Standard). Lose of moisture content, drying time and brittleness were measured and taste of dried apple slices were evaluated by a test panel. The results of experiments showed that the maximum lose of moisture content related to the thickness of 6 mm and standard drying profile. In both profile drying, the maximum lose of moisture content related to the thickness of 6 mm and drying temperature of 120 ºC. The maximum lose of moisture content for 3 mm thickness occurred at 80 and 100 ºC. There were significant differences in both of drying profiles and thickness of 6 mm at different temperatures and lose of moisture content. In fast drying profile, there was no significant difference between lose of moisture content and different thicknesses for all levels of temperature. But in standard profile and temperature of 100 ºC, the maximum lose of moisture content was in thickness of 6 mm. The slices which were dried at 80 and 100 ºC had good taste but it had mediocre tastes for slices which were dried at 120 ºC. Increasing drying temperature caused to increase brittleness of apple slices. Finally, the optimum condition of drying was found at standard drying profile, drying temperature of 100 ºC and slice thickness of 6 mm because of more lose of moisture content, acceptable brittleness and better taste.      
Hadi Razavi,
Volume 21, Issue 150 (6-2024)
Abstract

The study was conducted exploit the proteins of the pods of some types of plants, such as Prosopis juliflora pods, that are considered by-products in many countries and considered a good source of protein in the preparation of protein hydrolysers and evaluating their effect on inhibiting brown discoloration of apple slices and compared with anti-browning agents (ascorbic acid, acetic acid, and sodium chloride) when stored in the refrigerator for 0, 5 and 8 days. The chemical composition of the moisture, protein, fat, ash, and carbohydrate of the P. juliflora pods was estimated, then the hydrolysis process was carried out using the enzymes trypsin and papain for 300 minutes. Amino acids and FTIR analysis of protein hydrolysates were determined. Significant changes (p≤0.05) in pH, total soluble solids, and non-significant changes in titration acidity of apple slices treated with protein hydrolysis and anti-browning agents were studied and significantly decreased (p≤0.05) in the activity of polyphenol oxidase until the end of the storage. The brown coloration decreased when treated with protein hydrolysates compared to other treatments, but non-significant changes. As a result, apple slices can be preserved with protein hydrolysers for several days in the refrigerator.
 

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