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• W225996931 abstract "The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at , dried by sun drying, infrared drying, or freeze drying, and powdered to a size of 20 mesh. Color values were measured and equilibrium moisture contents (EMC) were determined at , over a range of water activity () from 0.11 to 0.90. The browning indices and values were higher and lower, respectively, in freeze-dried Rubus coreanus compared with other samples. The value was greatest in freeze-dried Rubus coreanus. EMC tended to increase with increasing values, and a particularly sharp increment was observed above 0.75 . The EMC of freeze-dried Rubus coreanus was significantly higher compared with the EMC of sun-dried and infrared-dried fruit at constant aw. The moisture sorption isotherms showed a typical sigmoid shape, and the Halsey, Kuhn, and Oswin models were the best fits for the sun-dried, infrared-dried, and freeze-dried powder isotherms, respectively. With respect to monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed that the various drying methods yielded very different results, with monolayer moisture contents of 0.005 g dry solid in infrared-dried and 0.019 g dry solid in sun- and freeze-dried powders, respectively. These results indicate that the drying method affects the browning and moisture sorption characteristics of Rubus coreanus." @default.
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• W225996931 date "2009-01-01" @default.
• W225996931 modified "2023-09-23" @default.
• W225996931 title "Browning and Moisture Sorption Characteristics of Rubus coreanus Prepared by Different Drying Methods" @default.
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