Properties of Dehydrated Low-Grade Asparagus (Asparagus officinalis)

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The properties of dehydrated low-grade asparagus produced by a batch, forced-convection drying process were investigated with respect to storage stability and equilibrium moisture isotherms. It was found that predrying blanching, storage in the form of pieces, and storage at lower temperatures led to greater color stability during storage as measured by changes in the tristimulus color parameters L*, a*, and b*. These factors did not significantly affect pH stability in storage. The equilibrium moisture isotherms for dehydrated low-grade asparagus were determined at 10 and 25°C and were well described by Halsey's equation; the binding energy of water of the dehydrated asparagus was calculated at different moisture contents.

Keywords: ASPARAGUS; COLOR; DRYING; STORAGE; VALUE-ADDED; WASTES

Document Type: Research Article

Affiliations: 1: Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506 USA; Wenger Manufacturing, Inc., 714 Main Street, Sabetha, KS 66534 2: Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506 USA; Department of Agricultural and Biosystems Engineering and Department of Food Science and Human Nutrition, Iowa Stllte University, Ames, IA 50011 3: Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506 USA

Publication date: July 1, 1995

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more