The Effects of Some Physical, Chemical and Microwave Pretreatments on Plum Drying
Öz
This study was conducted to observe the effects of some physical, chemical and microwave pretreatments on drying period and prune quality of Stanley plums dried under open sun. For this aim, seven pretreatments including piercing with thin needle, cutting fruit layer by knife, microwave application, dipping into solutions of NaOH and K2CO3 with or without olive oil addition were compared with untreated samples. Microwave application was the most effective pretreatment in reducing drying time and was followed by dipping into 5% K2CO3. Microwave and other chemical applications negatively affected quality by increasing redness of prunes. Olive oil addition decreased this negative effect but decelerated drying process. Layer cutting were concluded to be a promising method since it significantly accelerated drying while saving quality of prunes.
Anahtar Kelimeler
Kaynakça
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