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• W2002828556 abstract "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, 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." @default.
• W2002828556 created "2016-06-24" @default.
• W2002828556 creator A5006663782 @default.
• W2002828556 creator A5065047261 @default.
• W2002828556 date "2012-04-01" @default.
• W2002828556 modified "2023-10-18" @default.
• W2002828556 title "Quality evaluation of pineapple fruit during drying process" @default.
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• W2002828556 doi "https://doi.org/10.1016/j.fbp.2011.06.001" @default.
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