Dehydration curves from the apio (Arracacia xanthorrhiza) and auyama (Curcubita maxima) and their effect on the functional properties

作者：Chaparro L^*; Palmero J; Garcia T; Teran Y

来源：Revista de la Facultad de Agronomia, 2011, 28(2): 205-222.

• dehydration
• celery
• pumpkin
• preservation
• drying

The study was conducted to characterize the drying process in samples of celery (Arracacia xanthorrhiza) and pumpkin (Curcubita maxima) under three conditions, and evaluate its effect on the functional properties of the resulting flour. To know the characteristics of the process of drying, dehydration curves were prepared at different dry bulb temperatures (65, 75 and 85 degrees C), where the equilibrium moisture content was of 6.02 and 5.6% (w/w) in dry weight for samples of celery and pumpkin respectively. In terms of functional properties, the maximum values obtained in the water absorption index (DAI) were of 4.16 g of sample gel.g(-1) celery in flour and 11.5 g of gel.g(-1) pumpkin displays, increasing the latter value, as they increased the temperature of drying air. As the water solubility index (WSI) were obtained maximum values of 50% pumpkin flour, decreasing to 15% as it increases the temperature of dehydration, the opposite effect occurred in the sample of the celery's flour, which increased the values of 15-25% by increasing the drying temperature.

• 出版日期2011-6