Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette DOI Creative Commons
Magdalena Kręcisz, Bogdan Stępień,

Karol Pikor

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(16), P. 7105 - 7105

Published: Aug. 13, 2024

The purpose of this study was to determine the impact vacuum impregnation on selected physical properties courgettes, drying process, and kinetics process. Vacuum used as a pretreatment in conducted research. process carried out using three techniques (convection drying, freeze drying). In presented work, i.e., water activity, dry weight, density, VGI, shrinkage, color were investigated, best model describing selected. As result study, it found that pretreated courgette characterized by increased matter (0.44% 4.08%) density content (15.52% 33.78%) reduced or increasing activity (−5.08 38.62%) depending method. also resulted shrinkage (−2.13% −6.97%). Tomato juice an impregnating solution, resulting increase red intensity (8.44) decrease L* index (80.16 58.00 for fresh courgette). Dries with most favorable obtained freeze-drying logistic model.

Language: Английский

Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette DOI Creative Commons
Magdalena Kręcisz, Bogdan Stępień,

Karol Pikor

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(16), P. 7105 - 7105

Published: Aug. 13, 2024

The purpose of this study was to determine the impact vacuum impregnation on selected physical properties courgettes, drying process, and kinetics process. Vacuum used as a pretreatment in conducted research. process carried out using three techniques (convection drying, freeze drying). In presented work, i.e., water activity, dry weight, density, VGI, shrinkage, color were investigated, best model describing selected. As result study, it found that pretreated courgette characterized by increased matter (0.44% 4.08%) density content (15.52% 33.78%) reduced or increasing activity (−5.08 38.62%) depending method. also resulted shrinkage (−2.13% −6.97%). Tomato juice an impregnating solution, resulting increase red intensity (8.44) decrease L* index (80.16 58.00 for fresh courgette). Dries with most favorable obtained freeze-drying logistic model.

Language: Английский

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