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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach

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Abstract
The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
Keywords
Supercritical drying, Air-drying, Freeze-drying, Total quality index, Apples, MODIFIED-ATMOSPHERE, FUNCTION DEPLOYMENT, SHELF-LIFE, CHEMICAL-COMPOSITION, COLOR-CHANGE, HOT-AIR, FRESH, FRUITS, KINETICS, VEGETABLES

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Chicago
Djekic, Ilija, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, and Andreja Rajkovic. 2018. “Comparison of Three Types of Drying (supercritical CO2, Air and Freeze) on the Quality of Dried Apple : Quality Index Approach.” Lwt-food Science and Technology 94: 64–72.
APA
Djekic, I., Tomic, N., Bourdoux, S., Spilimbergo, S., Smigic, N., Udovicki, B., Hofland, G., et al. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach. LWT-FOOD SCIENCE AND TECHNOLOGY, 94, 64–72.
Vancouver
1.
Djekic I, Tomic N, Bourdoux S, Spilimbergo S, Smigic N, Udovicki B, et al. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach. LWT-FOOD SCIENCE AND TECHNOLOGY. 2018;94:64–72.
MLA
Djekic, Ilija, Nikola Tomic, Siméon Bourdoux, et al. “Comparison of Three Types of Drying (supercritical CO2, Air and Freeze) on the Quality of Dried Apple : Quality Index Approach.” LWT-FOOD SCIENCE AND TECHNOLOGY 94 (2018): 64–72. Print.
@article{8559261,
  abstract     = {The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. 
At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100\% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.},
  author       = {Djekic, Ilija and Tomic, Nikola and Bourdoux, Sim{\'e}on and Spilimbergo, Sara and Smigic, Nada and Udovicki, Bozidar and Hofland, Gerard and Devlieghere, Frank and Rajkovic, Andreja},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  language     = {eng},
  pages        = {64--72},
  title        = {Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach},
  url          = {http://dx.doi.org/10.1016/j.lwt.2018.04.029},
  volume       = {94},
  year         = {2018},
}

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