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자료유형
학술저널
저자정보
저널정보
한국식품영양과학회 한국식품영양과학회지 한국식품영양과학회지 제28권 제6호
발행연도
1999.12
수록면
1,283 - 1,287 (5page)

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This study was carried out to develop new processed food from cherry-tomatoes. The dried cherry-tomatoes were prepared by using a sequence of osmotic dehydration, air drying, vacuum drying and freeze drying. The moisture contents of dried cherry-tomato products by non treatment and osmosis treatment were about 11~13% and 7.5~10%, respectively. The vitamin C contents of the dried product after osmotic dehydration were higher than those of the dried products by nontreatment. The vitamin C content of the freezing-dried product was the highest of the others. The vacuum-dried product by nontreatment was retained color of fresh fruit in the change of color. The ΔE value of the air-drited product was lower than those of the others. As a result to microscopic analysis, fresh cherry-tomato was observed regular tissue, while cherry-tomato treated by osmosis was observed a cell collapse following the loss of water. The dried product had cell shrinkage and dense tissue. And the cell wall of dried products after osmotic dehydration were much more damage than those of nontreatment-dried product. The palatability of the air dried product was the best of three drying methods. The dried cherry-tomatoes treated by osmosis were superior to the dried cherry-tomatoes by non treatment.

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UCI(KEPA) : I410-ECN-0101-2009-511-018109796