Properties of Dehydrated Low-Grade Asparagus (Asparagus officinalis)
Source: Journal of Food Protection®, Number 7, July 1995, pp. 722-823 , pp. 804-808(5)
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.
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 1995
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