The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation

Simple item page
dc.date.accessioned2021-10-20T13:43:20Z
dc.date.available2021-10-20T13:43:20Z
dc.date.issued2021-07-29
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kasselger
dc.identifierdoi:10.17170/kobra-202110114873
dc.identifier.urihttp://hdl.handle.net/123456789/13311
dc.language.isoengeng
dc.relation.doidoi:10.3390/foods10081758
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectantioxidant activityeng
dc.subjectbrowning indexeng
dc.subjectceleriaceng
dc.subjectenergy demandeng
dc.subjecthot air dryingeng
dc.subjectoptimisationeng
dc.subjectrehydration ratioeng
dc.subjecttotal colour differenceeng
dc.subjecttotal phenolic compoundeng
dc.subject.ddc500
dc.subject.ddc570
dc.subject.swdAntioxidansger
dc.subject.swdAktivität <Konzentration>ger
dc.subject.swdBräunungger
dc.subject.swdKnollensellerieger
dc.subject.swdEnergiebedarfger
dc.subject.swdHeißlufttrocknungger
dc.subject.swdFarbabstandger
dc.subject.swdPhenoleger
dc.titleThe Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisationeng
dc.typeAufsatz
dc.type.versionpublishedVersion
dcterms.abstractCeleriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.eng
dcterms.accessRightsopen access
dcterms.creatorNurkhoeriyati, Tina
dcterms.creatorKulig, Boris
dcterms.creatorSturm, Barbara
dcterms.creatorHensel, Oliver
dcterms.source.articlenumber1758
dcterms.source.identifiereissn:2304-8158
dcterms.source.issueIssue 8
dcterms.source.journalFoodseng
dcterms.source.volumeVolume 10
kup.iskupfalse

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods_10_01758_v3.pdf
Size:
3.6 MB
Format:
Adobe Portable Document Format
Description:
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.03 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Artikel