Evaluation Criteria of Organoleptic Properties of Dried Apple Fruit
DOI:
https://doi.org/10.51699/ijbea.v2i1.982Keywords:
apple, temperature, regime, dry matter, sensory evaluation, drying method, qualityAbstract
This article describes the results of research on the dryinging of various varieties of apples. The experiments were conducted to study the parameters important for evaluating the organoleptic properties of apple fruit after drying. As a result of the research, scientifically based conclusions were made.
References
Arvanitoyannis I. S., Kotsanopoulos K. V., Savva A. G. Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review //Critical reviews in food science and nutrition. – 2017. – Т. 57. – №. 1. – P. 109-128.
Kutyła-Olesiuk A. et al. Evaluation of organoleptic and texture properties of dried apples by hybrid electronic tongue //Sensors and Actuators B: Chemical. – 2013. – Т. 187. – P. 234-240.
Sturm B., Hofacker W. C., Hensel O. Optimizing the drying parameters for hot-air–dried apples //Drying Technology. – 2012. – Т. 30. – №. 14. – P. 1570-1582.
Witrowa-Rajchert D., Rząca M. Effect of drying method on the microstructure and physical properties of dried apples //Drying Technology. – 2009. – Т. 27. – №. 7-8. – P. 903-909.
Усманова К. А., Абдурахмонов И. А., Хасанов Р. Н. Методы сушки яблок и заготовка сушёных яблок в домашних условиях //Science and Education. – 2022. – Т. 3. – №. 2. – С. 55-59.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
