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Quality Characteristics of Cold-air and Infrared-dried Peaches
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.485-491
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.485
 Title & Authors
Quality Characteristics of Cold-air and Infrared-dried Peaches
Lee, Hye-Lim; Youn, Kwang-Sup;
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 Abstract
This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.
 Keywords
dried peach;infrared drying;cold-air drying;quality;component;
 Language
Korean
 Cited by
1.
전처리조건에 따른 냉풍감압건조 복숭아의 이화학적 및 항산화 활성,권기만;김재원;윤광섭;

한국식품과학회지, 2013. vol.45. 4, pp.466-472 crossref(new window)
1.
Effect of Different Pre-treatments on the Physicochemical and Antioxidant Activities of Cold-Vacuum Dried Peaches, Korean Journal of Food Science and Technology, 2013, 45, 4, 466  crossref(new windwow)
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