Quality evaluation of pineapple fruit during drying process

L.A. RAMALLO; R.H. MASCHERONI

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2012 vol. 90 p. 275 - 283

0960-3085

Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 ◦C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes,Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 ◦C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes,◦C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 ◦C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 ◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 ◦C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 ◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 ◦C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 ◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.◦C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 ◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.◦C. Hence, 45 ◦C drying temperature was best condition for pineapple quality preservation.