Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System |
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| Authors: | BI Abonyi H Feng J Tang CG Edwards BP Chew DS Mattinson JK Fellman |
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| Affiliation: | Author Abonyi and Tang are with the Dept. Of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164-6120;Author Feng is with the Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Urbana, IL 61801. Author Edwards is with the Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376;Author Chew is with the Dept. of Animal Sciences, Washington State Univ., Pullman, WA 99164-6310;Authors Mattinson and Fellman are with the Dept. of Horticulture and Landscape Architecture, Washington State Univ., Pullman, WA 99164-6414. Address inquiries to author Tang (E-mail: ). |
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| Abstract: | ABSTRACT: The quality retention characteristics of strawberry and carrot purees dried using the Refractance WindowTM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (α-carotene), and 9.9% (β-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (α-carotene), and 5.4% (β-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries. |
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| Keywords: | Refractance WindowTM drying quality strawberries carrots ascorbic acid carotene aroma |
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