ENHANCEMENT OF APPEARANCE AND FLAVOR RETENTION OF DRIED KAFFIR LIME (CITRUS HYSTRIX D.C.) LEAVES BY LOW IMPACT DRYING PROCESS

被引：0

作者：

Farooq, Umer ^{[1
]}

Pov, Samnang ^{[1
]}

Suwansri, Sajee ^{[1
]}

Thanasukarn, Parita ^{[1
]}

Jarunrattanasri, Arporn ^{[1
]}

Abu-Ali, Jareer Mansour ^{[2
]}

Ratanatriwong, Puntarika ^{[1
]}

机构：

[1] Naresuan Univ, Fac Agr Nat Resources & Environm, Dept Agroind, Phitsanulok 65000, Thailand

[2] Naresuan Univ, ASEAN Amer Ind Food Consulting Ctr, Phitsanulok 65000, Thailand

来源：

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2018年 / 42卷 / 02期

关键词：

kaffir lime leave; low impact drying; low temperature; color retention; flavor retention;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower AF in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, beta-Citronellol, Geraniol, Citronellyl acetate, B-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs.

引用

页码：59 / 78

页数：20

共 7 条

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