عنوان مقاله :
Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
پديد آورندگان :
Boudraa ، Soussene University HadjLakhdarBatna - Veterinary and Agriculture Institute - Food Science Laboratory (LSA), Department of Food Engineering , Zidani ، Sara University HadjLakhdarBatna - Veterinary and Agriculture Institute - Food Science Laboratory (LSA), Department of Food Engineering , Elothmani ، Driss École Supérieure d’Agricultures Angers Loire (ESA) - Unite GRAPPE , Saadoudi ، Mouni University HadjLakhdarBatna - Veterinary and Agriculture Institute - Food Science Laboratory (LSA), Department of Food Engineering
كليدواژه :
E.angustifolia L. , Power , Microwave , grill drying , Functional properties.
چكيده فارسي :
Impact of microwavegrill drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry Russian olive was investigated. The effect of microwave’s water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying. By increasing microwave grill powers (300–600W), drying time decreased from 270 to 120 s. For dried Russain olive berry at each applied microwavegrill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E.angustifolia L.;
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
