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Monitoring of Quality Properties with Drying of Citrus  

이기동 (경북과학대학 발효건강식품과)
윤성란 (경북과학대학 전통식품연구소)
Publication Information
Food Science and Preservation / v.10, no.4, 2003 , pp. 470-475 More about this Journal
Abstract
The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56$^{\circ}C$ in drying temperature and 8.06 hr in drying time.
Keywords
dried Citrus; drying condidion; organoleptic properties; response surface methodology;
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