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Title : Analysis of mechanical and rheological features and sensory properties of dried avocado
Key words : drying, avocado, strength features, sensory evaluation
Summary :

Avocado fruit were subjected to drying with three methods: convectionally, spouted drying with microwave heating and microwave drying in the reduced pressure conditions. Impact of the selected parameters of carrying out the process on the quality of dried avocado was researched. Properties of the product were determined with instrumental methods (compression work, cutting work, stress relaxation ratios and colour parameters: L*, a*, b*) and based on sensory evaluation (hardness, brittleness, elasticity and colour). Statistically significant impact of drying technology on all analysed parameters and indexes was confirmed. Only conditions of spouted -microwave drying did not influence sensor evaluation within hardness, brittleness and elasticity. The strongest relation was reported between dried avocado cutting strength and brittleness ratio. Highly elastic dried fruit is not accepted by clients.

Please use the following format to cite the selected article : Stępień, B., Jaźwiec, B., Kita, A., Pasławska, M., Jałoszyński, K., Surma, M. (2013). Analysis of mechanical and rheological features and sensory properties of dried avocado. Inzynieria Rolnicza, 3(146), 361-370.
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