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Foods 2017, 6(8), 60; https://doi.org/10.3390/foods6080060

Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying

1
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, str. Chełmońskiego 37, 51-630 Wroclaw, Poland
2
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, str. Chełmońskiego 41, 51-630 Wroclaw, Poland
3
Department of Horticulture, Wroclaw University of Environmental and Life Sciences, Plac Grunwaldzki 24a, 50-363 Wroclaw, Poland
4
Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, str. Chełmońskiego 37, 51-630 Wroclaw, Poland
*
Author to whom correspondence should be addressed.
Received: 15 June 2017 / Revised: 12 July 2017 / Accepted: 25 July 2017 / Published: 29 July 2017
(This article belongs to the Special Issue Thermal Processing of Food Products)
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Abstract

Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were subjected to strength and rheological tests. Water activity, content of carotenoids and polyphenols and antioxidant activity as well as colour were also examined. The study showed that Physalis is a difficult material for drying. The best results were obtained using microwave drying at a power of 480 W. Physalis fruit microwave-dried by this method is characterized by higher resistance to compression than the fruit dried by convection. Dried fruit obtained in this way was characterized by higher contents of bioactive compounds, better antioxidant properties, and at the same time the lowest water activity. View Full-Text
Keywords: microwave treatment under reduced pressure; bioactive compounds; colour; antioxidant activity microwave treatment under reduced pressure; bioactive compounds; colour; antioxidant activity
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Nawirska-Olszańska, A.; Stępień, B.; Biesiada, A.; Kolniak-Ostek, J.; Oziembłowski, M. Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods 2017, 6, 60.

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