Effect of Microwave Drying and then Hot-Air Drying on Quality of Longan Flesh
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Abstract
The effect of microwave power at 300 and 450 W for 3, 6 and 9 min followed by hot air drying with temperature of 65 °C for 6 and 8 h on the physical and chemical properties as well as consumer acceptability of flesh longan was investigated. It was found that the moisture content in the dried longan flesh using microwave drying followed by hot air convective drying was faster than the hot air drying alone at 65 °C for 10 h. Longan flesh with hot air at 65 °C for 10 hours and longan flesh with microwave at 450 W for 6 or 9 min followed by hot air at 65 °C for 8 h were obtained the dried longan standard criteria, while other drying conditions of dried longan flesh products were in the range of intermediate moisture food (IMF). The hardness of longan flesh at 450 W was higher than that of dried longan flesh at 300 W. The loss of lightness (L* parameter) or the increase of redness (a* parameter) and browning index in dried longan flesh at 450 W could be associated with the increase of enzymatic and non-enzymatic browning reactions after drying process. Panelists were most satisfied with sensory qualities of the dried longan flesh using microwave power 450 W for 9 min followed by hot air drying for 6 h. It was indicated that drying at 450 W (for 9 min) and hot air drying for 6 h was acceptable for the production of dried longan flesh. Moreover, compared to the 65 °C hot air drying, microwave followed by hot air-drying process reduced drying time by 40%.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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