What is it about?
Dried soft fruits, including strawberries, can gain attention of consumers or confectioners not only because of their extended shelf life. Strawberry fruits of the Honeyoe variety collected in the Mazovia region, Poland were used as raw material in the experiments. Fruits were dried in a single layer in considered methods: vacuum drying (VD), convective drying (AD) or freeze drying (FD). Keywords: drying methods, internal structures, mechanical properties, sensory profile.
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Why is it important?
Which drying methods could be considered to apply to soft plant tissue? The decisive aspects may be looped from structural, sensory or mechanical properties of the dried product. Especially when the Quantitative Descriptive Analysis method for sensory quality was performed.
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This page is a summary of: Influence of drying methods on the structure, mechanical and sensory properties of strawberries, European Food Research and Technology, June 2021, Springer Science + Business Media, DOI: 10.1007/s00217-021-03682-5.
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Supplementary materials for sensory analysis
Additional supplementary materials for specific sensory attributes, such as colour, texture, flavour, crispness and hardness, which should be accepted by consumers. Sensory profiles of dried strawberries by considered methods: vacuum drying (VD), convective drying (AD) or freeze drying (FD) as well in considered range of temperature.
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