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ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE–CONVECTIVE DRIED APPLES
Author(s) -
MARZEC AGATA,
KOWALSKA HANNA,
ZADROŻNA MONIKA
Publication year - 2010
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2010.00234.x
Subject(s) - texture (cosmology) , microwave , microwave power , sensory analysis , materials science , food science , flavour , quality (philosophy) , mathematics , process engineering , computer science , chemistry , artificial intelligence , engineering , physics , telecommunications , quantum mechanics , image (mathematics)
The aim of this study was investigation of the influence of microwave‐convective drying parameters, like microwave power on quality of dried apple slices. Experiments were carried out under different microwave power levels (100–300 W) at temperature of 30 and 40C. The scope of the study comprised measurement of instrumental features and sensory attributes of the texture of dried.The results showed that the values of instrumental texture properties of dried apple slices depend on the parameters of the drying process. At both of the analyzed apple drying temperatures along with an increase of microwave power there was also an increase in the value of acoustic emission events and the partition power spectrum slope. Sensory analysis of texture characteristics showed that along with an increase in the microwave power the dehydrated apple had darker color and its hardness increased. High correlations between the instrumental and sensory parameters of dried apple were observed.PRACTICAL APPLICATIONS New technologies are being sought – technologies that would be more effective and would provide a high quality product. The microwave drying of apples is an alternative method that might bring many benefits, including improvement in dehydrated apple quality. Microwave drying requires a choice of adequate drying parameters for apple varieties. Texture is one of the most important quality attributes of food products. Analysis of mechanical and acoustic properties will make it possible to for on objective opinion on the quality of the final product, witch along with sensory analysis of texture assures acceptance by consumers.