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Advisor(s)
Abstract(s)
In Portugal, the variety of S. Bartholomew (Pyrus communis L.) pears are subject to an artisan
drying process consisting of direct open-air sun exposure, leading to a traditional product with unique
texture characteristics, called “Pêra Passa de Viseu”. However, the drying process does not provide the
current standards of safety and, therefore, recent investigations have emerged with alternatives to the
traditional drying process.
The changes that occur in the pears during the drying process are of the most importance to define
the sensory characteristics and the quality of this product. As the texture is a highly valued
characteristic for this product, it is necessary to verify that the different drying methods give place to
products as similar to the traditional as possible. Thus, this study aimed at determining the changes
that occur in the texture with the drying process and compare the texture of pears dried by two
different drying processes, namely the traditional open-air and the solar stove with ventilation. Pears
of the Portuguese variety S. Bartholomew were obtained from a local producer, both in the fresh state
and after drying by the traditional procedure. Some of the fresh pears were dried by the alternative
method.
From the results obtained, it was possible to observe that both drying processes affected the initial
texture. However, no important differences were seen when the two drying methods were compared
with each other, thus allowing to conclude that the alternative drying methodology can be used to
replace the traditional one, without altering the textural properties of the final product and with an
highly added value in food safety.
Description
Keywords
Texture Pear Hardness Chewiness Drying Solar stove Adhesiveness Springiness Cohesiveness
Citation
Abílio S, Guiné R, Sousa I. (2011) Variation of textural properties in pears dried by different solar methodologies. CD-Rom de Proceedings do NAFI 2011 – International Food Congress: Novel Approaches in Food Industry, Vol I, p. 150-155