Characterization of vacuum microwave, air and freeze dried carrot slices

被引:470
作者
Lin, TM
Durance, TD
Scaman, CH
机构
[1] Univ British Columbia, Dept Food Sci, Vancouver, BC V6T 1Z4, Canada
[2] Kyotaru Oregon Inc, Salem, OR 97301 USA
关键词
vacuum microwave; dehydration; carrot slices; nutritional properties; color; texture;
D O I
10.1016/S0963-9969(98)00070-2
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Vacuum microwave drying of carrot slices was compared to air drying and freeze drying on the basis of rehydration potential, color, density, nutritional value, and textural properties. Vacuum microwave dried (VMD) carrot slices had higher rehydration potential, higher alpha-carotene and vitamin C content, lower density, and softer texture than those prepared by air drying. Carrot slices that were air dried (AD) were darker, and had less red and yellow hues. Less color deterioration occurred when vacuum-microwave drying was applied. Although freeze drying of carrot slices yielded a product with improved rehydration potential, appearance, and nutrient retention, the VMD carrot slices were rated as equal to or better than freeze dried (FD) samples by a sensory panel for color, texture, flavor and overall preference, in both the dry and rehydrated state. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:111 / 117
页数:7
相关论文
共 27 条
[1]   END-OVER-END THERMAL-PROCESSING OF CANNED VEGETABLES - EFFECT ON TEXTURE AND COLOR [J].
ABBATEMARCO, C ;
RAMASWAMY, HS .
FOOD RESEARCH INTERNATIONAL, 1994, 27 (04) :327-334
[2]  
*AOAC, 1984, OFF METH AN
[3]   CARROT PULP CHEMICAL-COMPOSITION, COLOR, AND WATER-HOLDING CAPACITY AS AFFECTED BY BLANCHING [J].
BAO, B ;
CHANG, KC .
JOURNAL OF FOOD SCIENCE, 1994, 59 (06) :1159-1161
[4]   CARROT JUICE COLOR, CAROTENOIDS, AND NONSTARCHY POLYSACCHARIDES AS AFFECTED BY PROCESSING CONDITIONS [J].
BAO, B ;
CHANG, KC .
JOURNAL OF FOOD SCIENCE, 1994, 59 (06) :1155-1158
[5]   TOCOPHEROL CONTENTS OF VEGETABLES AND FRUITS [J].
BOOTH, VH ;
BRADFORD, MP .
BRITISH JOURNAL OF NUTRITION, 1963, 17 (04) :575-&
[6]  
Buffler C.R., 1993, MICROWAVE COOKING PR, P157
[7]  
BUNNELL RH, 1965, AM J CLIN NUTR, V17, P1, DOI 10.1093/ajcn/17.1.1
[8]   HPLC DETERMINATION OF CAROTENOIDS IN FRUITS AND VEGETABLES IN THE UNITED-STATES [J].
BUREAU, JL ;
BUSHWAY, RJ .
JOURNAL OF FOOD SCIENCE, 1986, 51 (01) :128-130
[9]   DETERMINATION OF ALPHA-CAROTENE AND BETA-CAROTENE IN FRUIT AND VEGETABLES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].
BUSHWAY, RJ ;
WILSON, AM .
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (03) :165-169
[10]  
DURANCE TD, 1996, Patent No. 5676989