Naslov
Influence of drying conditions on anthocyanin content in vacuum dried sour cherries

Autori
Tepić, Aleksandra ; Šumić, Zdravko ; Jokić, Stela ; Djilas, Sonja ; Jevrić, Lidija ; Podunavac-Kuzmanović, Sanja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
7th International Workshop on Anthocyanins / - , 2013

Skup
7th International Workshop on Anthocyanins

Mjesto i datum
Porto, Portugal, 09.09.2013. - 11.09.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sour cherries; vacuum drying; anthocyanin content

Sažetak
Sour cherries are amongst the most popular fruits, due to their specific taste and the presence of compounds proven to have beneficial effect on human health (Khoo et al., 2011). They are used as fresh and processed into different products as well. Drying is one of the oldest methods used for processing of fruit, resulting in dried fruit with long shelf life. Conventional drying methods at atmospheric pressure, the most common used in practice, have many disadvantages. Drying in vacuum is a very good alternative to conventional drying, as it is advantageous in comparison to conventional drying, and is characterized by low drying temperature and oxygen-deficient environment, which favourize maintaining the colour, shape, aroma, flavour and nutritive value of the product. The aim of this work is to compare the optimal drying conditions, obtained by response surface methodology, for anthocyanin content and the overall sour cherry quality. The drying of sour cherries was performed in a temperature range from 46 to 74 °C and the pressure from 38 to 464 mbar, in a new design of vacuum dryer (Šumić et al., 2013 ; Jokić et al., 2012 ; Šumić et al., 2012).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA