Influence of drying procedure on colour and rehydration characteristic of wild asparagus
The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), n...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0005_influence-of-drying-procedure-on-colour-and-rehydration-characteristic-of-wild-asparagus.php |
| _version_ | 1797899810922037248 |
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| author | Stela Jokić Ibrahim Mujić Milan Martinov Darko Velić Mate Bilić Jasmina Lukinac |
| author_facet | Stela Jokić Ibrahim Mujić Milan Martinov Darko Velić Mate Bilić Jasmina Lukinac |
| author_sort | Stela Jokić |
| collection | DOAJ |
| description | The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), natural, and freeze (-20°C and -40°C) drying procedures. Rehydration and colour characteristics were used as indicators of the quality of the dried asparagus samples. Convective drying of asparagus resulted in the smallest colour change of the fresh material, whereby drying at 60°C presented the optimum. The best rehydration ratio was achieved when the samples were freeze dried at -40°C. Naturally dried asparagus samples resulted in a very low rehydration ratio compared to the other procedures investigated. The rehydration and appearance of the dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure. Furthermore, the influence of drying on other quality characteristics of wild asparagus, such as the content of active ingredients or microbial count, should be investigated in further studies. The investigation of economic parameters of different drying procedures should be considered as well. |
| first_indexed | 2024-04-10T08:35:48Z |
| format | Article |
| id | doaj.art-54cdf6930d4942778ee3982bd3aa60b4 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:48Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-54cdf6930d4942778ee3982bd3aa60b42023-02-23T03:27:30ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127317117710.17221/149/2008-CJFScjf-200903-0005Influence of drying procedure on colour and rehydration characteristic of wild asparagusStela Jokić0Ibrahim Mujić1Milan Martinov2Darko Velić3Mate Bilić4Jasmina Lukinac5Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, CroatiaColegium fluminense Polytechnic of Rijeka, Rijeka, CroatiaFaculty of Technical Sciences, University of Novi Sad, Novi Sad, Serbia$2Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, CroatiaThe objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), natural, and freeze (-20°C and -40°C) drying procedures. Rehydration and colour characteristics were used as indicators of the quality of the dried asparagus samples. Convective drying of asparagus resulted in the smallest colour change of the fresh material, whereby drying at 60°C presented the optimum. The best rehydration ratio was achieved when the samples were freeze dried at -40°C. Naturally dried asparagus samples resulted in a very low rehydration ratio compared to the other procedures investigated. The rehydration and appearance of the dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure. Furthermore, the influence of drying on other quality characteristics of wild asparagus, such as the content of active ingredients or microbial count, should be investigated in further studies. The investigation of economic parameters of different drying procedures should be considered as well.https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0005_influence-of-drying-procedure-on-colour-and-rehydration-characteristic-of-wild-asparagus.phpwild asparagusdrying procedurerehydrationcolour |
| spellingShingle | Stela Jokić Ibrahim Mujić Milan Martinov Darko Velić Mate Bilić Jasmina Lukinac Influence of drying procedure on colour and rehydration characteristic of wild asparagus Czech Journal of Food Sciences wild asparagus drying procedure rehydration colour |
| title | Influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| title_full | Influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| title_fullStr | Influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| title_full_unstemmed | Influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| title_short | Influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| title_sort | influence of drying procedure on colour and rehydration characteristic of wild asparagus |
| topic | wild asparagus drying procedure rehydration colour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0005_influence-of-drying-procedure-on-colour-and-rehydration-characteristic-of-wild-asparagus.php |
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