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Effect of drying on the properties of pears cv. D. Joaquina

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dc.contributor.authorBarroca, Maria João
dc.contributor.authorGuiné, Raquel
dc.contributor.authorAlves, Mariana
dc.contributor.authorOliveira, Solange
dc.contributor.authorGonçalves, Fernando
dc.contributor.authorCorreia, Paula
dc.date.accessioned2013-09-18T12:36:44Z
dc.date.available2013-09-18T12:36:44Z
dc.date.issued2013
dc.description.abstractIn the present work, pears of the Portuguese cultivar, cv. D. Joaquina, were dehydrated by hot air drying at temperatures of 60 ºC and 70 ºC. Drying properties such as moisture, color, antioxidant activity, and total phenols content were evaluated. The drying temperature induced the increase of a* and b* colorimetric parameters, due to non-enzimatic browning reaction which turns the dried fruits more reddish and yellow. The obtained results lead to the conclusion that total phenols content decreased with drying, but the observed values were similar to the pears dried at 60 ºC and 70 ºC. Furthermore, the results also indicate that antioxidant compounds might be degraded or modified during the drying process. In addition, a decrease of more of 50 % was observed in the fruits dried at 60 ºC and 70 ºC.por
dc.identifier.citationBarroca MJ, Guiné RPF, Alves M, Oliveira S, Gonçalves F, Correia PMR. (2013) Effect of drying on the properties of pears cv. D. Joaquina. Proceedings of the VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas, Madrid, Espanha, Ref. C0115, 6pp.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1779
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectpearspor
dc.subjectdriedpor
dc.subjectcolourpor
dc.subjectphenolic compoundspor
dc.subjectantioxidant activitypor
dc.titleEffect of drying on the properties of pears cv. D. Joaquinapor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceMadrid, Espanhapor
oaire.citation.titleVII Congreso Ibérico de Agroingeniería y Ciencias Hortícolaspor
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor

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