Naslov
Optimization of frozen sour cherries vacuum drying process

Autori
Šumić, Zdravko ; Tepić, Aleksandra ; Vidović, Senka ; Jokić, Stela ; Malbaša, Radomir

Izvornik
Food chemistry (0308-8146) 136 (2013), 1; 55-63

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
sour cherry; vacuum drying; response surface methodology; product quality

Sažetak
The objective of this research was to optimize the vacuum drying of frozen sour cherries in order to preserve health benefits phytochemicals, as well as textural characteristics. Investigated range of temperature was 46-74 °C and of pressure 17-583 mbar in a new design of vacuum dryer equipment. The total solids, aw value, total phenolics, vitamin C, antioxidant activity, anthocyanin content, total color change and firmness were used as quality indicators of dried sour cherry. Within the experimental range of studied variables, the optimum conditions of 54.03 °C and 148.16 mbar were established for vacuum drying of sour cherry. Separate validation experiments were conducted at optimum conditions to verify predictions and adequacy of the second-order polynomial models. Under these optimal conditions, the predicted amount of total phenolics was 744.28 mgCAE/100 dw, vitamin C 1.44 mg/100 grams per dry weight (g dw), anthocyanin content 125.28 mg/100 g dw, IC50 3.23 mg/ml, total solids 70.72%, aw value 0.646, total color change 52.61 and firmness 3395.4 g. The investigated parameters had a significant effect on the quality of the dried sour cherries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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