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Advisor(s)
Abstract(s)
In Portugal, a traditional product named “Pêra Passa de Viseu” is made by direct open air sun exposure. However, this procedure does not comply with modern quality standards, and therefore in the last years some investigation around this product and the production method has been carried out to better understand it and establish alternative production techniques such as a solar stove, a solar drier and a drying tunnel. The chemical properties of the pears obtained by these methods were analyzed and quantified, trying to obtain a product more similar to the traditional one.
The results show that the dryings carried out with sun exposure (inside glass) do not produce fruits much different than those dried by the traditional method.
Description
Keywords
Pear Chemical properties
Citation
Guiné RPF, Lima MJ, Barroca MJ, Ferreira DMS. (2010) Influence of the drying method on the composition of dried pears. Livro e CD-Rom de Proceedings do 17th International Drying Symposium, 2042-2046.