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Hot‐air drying of whole fruit Chinese jujube ( Zizyphus jujuba Miller): physicochemical properties of dried products
Author(s) -
Fang Shuzheng,
Wang Zhengfu,
Hu Xiaosong,
Datta Ashim K.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01972.x
Subject(s) - shrinkage , browning , water content , volume (thermodynamics) , moisture , food science , chemistry , horticulture , botany , materials science , composite material , biology , physics , geotechnical engineering , organic chemistry , engineering , quantum mechanics
Summary Drying characteristics of whole fruit was studied as distinct from fruit slices. Taking Chinese jujube as an example, shrinkage, density, vitamin C, colour and rehydration of whole fruit were measured in hot‐air drying at 50, 60 and 70 °C. Unlike fruit slices or lumps where shrinkage volume typically equals the volume of removed water, volumetric shrinkage of Chinese jujube was much more than the volume of removed water. Change in shrinkage with moisture content was described using three linear regions. Increased drying temperature increases the retention of vitamin C and the extent of browning, while decreasing shrinkage and the density. The findings are useful for industrial drying of whole fruit of Chinese jujube but also possibly extend to drying of other drupes.