Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In addition, water activity (aw), colour total change (∆E), pectin yield (ypec) and rehydration capacit...

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Bibliographic Details
Main Authors: Cinthia Muñoz-López, Galo Rafael Urrea-Garcia, Maribel Jiménez-Fernandez, Guadalupe del Carmen Rodríguez-Jiménes, Guadalupe Luna-Solano
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Plum
drying
physicochemical properties
thermal properties
rehydration
pectin yield
Online Access:http://dx.doi.org/10.1080/19476337.2017.1345984

Internet

http://dx.doi.org/10.1080/19476337.2017.1345984

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