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Drying parameters influence in organic apples quality

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dc.contributor.author MITU, Cristian Constantin
dc.contributor.author BARBU, Andreea
dc.contributor.author FRÎNCU, Mihai
dc.contributor.author ION, Violeta Alexandra
dc.contributor.author PETRE, Andrei
dc.contributor.author BÂDULESCU, Liliana
dc.date.accessioned 2023-06-09T06:29:59Z
dc.date.available 2023-06-09T06:29:59Z
dc.date.issued 2021
dc.identifier.citation MITU, Cristian Constantin, BARBU, Andreea, FRÎNCU, Mihai et al. Drying parameters influence in organic apples quality. In: Ştiinţa Agricolă. 2021, nr. 2, pp. 35-39. ISSN 1857-0003, eISSN 2587-3202. en_US
dc.identifier.issn 1857-0003
dc.identifier.issn 2857-3202
dc.identifier.uri http://repository.utm.md/handle/5014/22896
dc.description.abstract The organic dried fruits market is in a growing demand in Romania, especially due to the important amounts of nutrients for human health that the fruits bring. In this study we aimed to test the influence of different pretreatment and drying temperatures on physical and biochemical characteristics in two organic apple varieties (‘Topaz’ and ‘Dalinette’). Both varieties were washed, cored, sliced and hot-water blanched in order to inactivate the enzymes that produces the browning reaction. As control, untreated apple slices were dried in the same conditions as those pre-treated. Two temperature were used in order to assess the drying conditions, 40 °C and 70 °C. Results shown that different drying periods are required for organic apple ‘Topaz’ and ‘Dalinette’. When control samples were dried, 18 hours where necessary for ‘Dalinette’ variety to reach 95 ± 3 % dry matter, compared to 14 h for ‘Topaz’ variety. The drying period was dependent of both applied pre-treatments and temperatures. After drying, it was observed an increase in phenolic content and antioxidant activity for both pre-treated organic apple varieties. Both pre-treatment and higher temperatures (70 °C) affected the ascorbic acid content for ‘Dalinette’ apple slices. en_US
dc.language.iso en en_US
dc.publisher Universitatea Agrară de Stat din Moldova en_US
dc.relation.ispartofseries Știința Agricolă;2021, N. 2
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject apples en_US
dc.subject dried fruits en_US
dc.subject drying en_US
dc.subject titratable acidity en_US
dc.subject dry matter content en_US
dc.subject antioxidant activity en_US
dc.subject mere en_US
dc.subject fructe uscate en_US
dc.subject uscare en_US
dc.subject aciditate titrabilă en_US
dc.subject conținut de materie uscată en_US
dc.subject activitate antioxidantă en_US
dc.title Drying parameters influence in organic apples quality en_US
dc.type Article en_US


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