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Physicochemical and Organoleptic Qualities of Sliced-dried Persimmons as Affected by Drying Methods  

Kim, Yeon-Joo (Department of Food Science and Technology, Kyungpook National University)
Lee, Su-Jin (Department of Food Science and Technology, Kyungpook National University)
Kim, Mi-Yeung (Department of Food Science and Technology, Kyungpook National University)
Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University)
Chung, Hun-Sik (Food and Bioindustry Institute, Kyungpook National University)
Park, Hyun-Ju (Cheongdo Agricultural Technology Center)
Kim, Mi-Ok (Department of Health and Diet, Daegu Health College)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.1, 2009 , pp. 64-68 More about this Journal
Abstract
The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.
Keywords
sliced-dried persimmons; quality; drying methods;
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