Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1337
Título: Evaluation of the colour of pears dried using different methods.
Autor: Guiné, Raquel
Barroca, Maria João
Lopes, Paulo
Silva, Vitor
Lima, Maria João
Ferreira, Dulcineia
Palavras-chave: Pear
Data: 2010
Citação: Guiné RPF, Barroca MJ, Lopes P, Silva V, Lima MJ, Ferreira D. (2010) Evaluation of the colour of pears dried using different methods. Livro de resumos e CD-Rom de Proceedings of the 5th CEFood (CD-Rom), 5 pp., Bratislava, Eslováquia.
Resumo: Pears of the variety S. Bartolomeu (Pyrus communis L.) have been used over the years in Portugal to produce a traditional dried pear known as “pera passa”. It is a very much appreciated dried fruit, despite the drop in the production that has occurred during the past years. The processing comprehends a solar drying performed at open air, with obvious disadvantages, either concerning the drying efficiency or the sanitary quality of the final product, taking into account that the products are exposed to multiple contamination agents. Obviously, these handicaps do not guarantee the necessary quality and sanitary standards for commercialization. Therefore, in the past years some work has been done in order to encounter alternative reliable drying methods that can replace the traditional drying. These include the use of solar stoves, either with forced air convection or with natural convection, and a drying tunnel with air heated though a solar collector. However, not only the drying efficiency and economic or sanitary aspects matter in the present case, since this particular product is very much appreciated for its unique colour. In fact, these pears in particular, when dried by the traditional method, develop a reddish colour that is not found in other varieties of pears, and this aspect constitutes one of the quality parameters for their acceptability by the consumers. The present work aims at comparing the colour of the pears dried by different methods, in order to evaluate which method allows the obtaining of a final product as much similar as possible to the traditional one.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1337
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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