ADVANCED RESEARCH ON THE DEHYDRATION OF THE BLACK CHOKEBERRIES (Aronia melanocarpa Linn.)

被引：0

作者：

Toma, Mariana ^{[1
,2
]}

Vintila, Marian ^{[2
]}

Moise, Daniela ^{[2
]}

Hoza, Dorel ^{[1
]}

机构：

[1] Univ Agron Sci & Vet Med Bucharest, 59 Marasti Blvd,Dist 1, Bucharest, Romania

[2] Inst Res Dev Proc & Mkt Hort Prod Horting, 5N Drumul Gilaului St,Dist 4, Bucharest, Romania

来源：

SCIENTIFIC PAPERS-SERIES B-HORTICULTURE | 2022年 / 66卷 / 02期

关键词：

Aronia; bio-compounds; hypertonic solution; osmotic treatment; weight reduction; OSMOTIC DEHYDRATION; SODIUM-CHLORIDE; FRUITS; COLOR; VEGETABLES; KINETICS; PROFILE; AIR; L;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Five varieties of black chokeberries were analysed at fresh, intermediate (after the osmotic treatment) and dried stages, (after dehydration) comparing their soluble solids, total sugar, titratable acidity, vitamin C, phenols and anthocyanins content. The study aims to find various correlations between the osmotic treatment and the sensory & nutraceutical qualities of fruits and time & energy savings, as well. The hypertonic solutions were represented by a natural concentrated fruits juice in the ratio 1:2, 1:3 and 1:7 and by an inverted sugar syrup in the same ratios. Uncrushed berries were used, at the temperature of 50 degrees C into syrup immersion and convective dehydration, subsequently.

引用

页码：150 / 162

页数：13

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