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:: Volume 17, Issue 1 (Spring 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(1): 77-90 Back to browse issues page
Effects of Using Lime Juice and UV-B Irradiation as Pretreatments on the Quality Characteristics of Hot-air Dried Kiwifruit Slices
O Hedayati-Dezfouli1, M Hojjati * 2, M Noshad1 , H Jooyandeh1
1- Agricultural Sciences and Natural Resources University of Khuzestan
2- Agricultural Sciences and Natural Resources University of Khuzestan , hojjati@asnrukh.ac.ir
Abstract:   (642 Views)
Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method.
 Materials & Methods: Spray machine was used to spray lime juice at time intervals (0, 2.5, 5, 7.5 min) and UV-B pretreatment was used at various time intervals (zero, 60, 120 min).
Results: Results showed that use of UV-B and lime juice as pretreatments significantly decreased shrinkage, color change and firmness and increased rehydration. Total phenolic compounds, antioxidant capacity and acidity in samples pretreated with UV-B and lime juice increased, compared to the control sample. Simultaneous use of lime juice and UV-B caused significant increases in vitamin C of the samples, which increased from 4.51 mg/100 g in the control sample to 36.01 mg/100 g in the treated sample for 7 min with lime juice and 1 h for UV-B. Results of the sensory evaluation showed that use of UV-B and lime juice as pretreatments resulted in significant improvement in acceptability of the sensory characteristics of dried kiwifruit slices.
Conclusion: Based on the findings of this study, UV-B and lime juice as pretreatments included favorable effects on the quality characteristics of dried kiwifruit samples, which could be used as appropriate pretreatments for hot-air drying fruits.
Keywords: Kiwifruit, Ultraviolet, Ascorbic acid, Firmness, Drying
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Article type: Research | Subject: Food Science
Received: 2021/08/28 | Accepted: 2021/11/9 | Published: 2022/04/3
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Hedayati-Dezfouli O, Hojjati M, Noshad M, Jooyandeh H. Effects of Using Lime Juice and UV-B Irradiation as Pretreatments on the Quality Characteristics of Hot-air Dried Kiwifruit Slices. Iranian J Nutr Sci Food Technol. 2022; 17 (1) :77-90
URL: http://nsft.sbmu.ac.ir/article-1-3361-en.html


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Volume 17, Issue 1 (Spring 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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