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Intermediate moisture tropical fruit products for developing countries I. Technological data on papaya
Year:
1983
Authors :
גאגל, שמעון
;
.
לוי, אהרון
;
.
Volume :
18
Co-Authors:
LEVI, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
JUVEN, B., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
667
To page:
685
(
Total pages:
19
)
Abstract:
The effects of short heat (boiling temperature) treatments, consisting of ‘blanching’ in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process. The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot‐air, (cabinet) or direct‐sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup ‘dipping’, or a combination of water or syrup blanching and cold osmotic dehydration. The above methods can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot‐air drying). Copyright © 1983, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1983.tb00306.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32610
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:11
Scientific Publication
Intermediate moisture tropical fruit products for developing countries I. Technological data on papaya
18
LEVI, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
JUVEN, B., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO. Box 6, Bet Dagan, 50250, Israel
Intermediate moisture tropical fruit products for developing countries I. Technological data on papaya
The effects of short heat (boiling temperature) treatments, consisting of ‘blanching’ in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process. The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot‐air, (cabinet) or direct‐sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup ‘dipping’, or a combination of water or syrup blanching and cold osmotic dehydration. The above methods can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot‐air drying). Copyright © 1983, Wiley Blackwell. All rights reserved
Scientific Publication
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