Quality Characteristics of Dried Queen Pineapple by Cold Air Drying Combined with Ultrasound Pretreatment Process
Abstract
The main purpose of this study to improve the product quality of dried Queen Pineapple, a new strategy utilizing ultrasound pretreatment combined with cold air drying. This research was conducted on pineapple fruits (pineapple Queen Long Thanh, Dong Nai) with high sugar content of about 16-18 °brix, especially vitamin C, the highest rate was 47.8mg/100g. Determining the appropriate ripeness is maturity of pineapple fruit with maturity of about 10 - 20% of the surface of pineapple skin with yellowish green color, with this ripeness, the product will give best quality. For the study, we examined pineapple slices with 3mm,5mm, 7mm were first pretreatment with ultrasonic for 30 minutes, subjected to osmotic dehydration process using sugar syrup of 20 °Brix, 25 °Brix and 30 °Brix for 3 hours at room temperature. Pineapple slices were drying at 5 °C about 1800 minutes until moisture content was 14 ± 0.1%. When comparing the quality of two methods of conventional drying and cold air drying, the method of cold air drying food is the best method of drying food to retain vitamin C, which is the most easily lost during the drying process, but the cold air drying method still preserve very high content of vitamin C, for dried pineapple products is 30 mg/ 100g and improve the color of the final product.
How to cite this article:
Ngan NT, Luan NT, Khanh TV et al. Quality Characteristics of Dried Queen Pineapple by Cold Air Drying Combined with Ultrasound Pretreatment Process. J Adv Res Food Sci Nutr 2021; 4(1): 10-14.
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