クボ リサ
久保 理彩
- 所属 東京家政大学 栄養学部 栄養学科
- 職種 期限付助教
| 論文種別 | 原著 |
| 言語種別 | 日本語 |
| 査読の有無 | 査読あり |
| 表題 | マイクロ波減圧乾燥による前処理が冷凍青果物の品質に及ぼす影響 |
| 掲載誌名 | 正式名：日本冷凍空調学会論文集 ISSNコード：13444905 |
| 掲載区分 | 国内 |
| 出版社 | 公益社団法人 日本冷凍空調学会 |
| 巻・号・頁 | advpub(0) |
| 著者・共著者 | 久保 理彩, 安藤 泰雅, 鍋谷 浩志 |
| 担当区分 | 筆頭著者 |
| 発行年月 | 2026 |
| 概要 | <p>The effect of microwave vacuum drying in the pretreatment prior to freezing was evaluated by comparing it with osmotic dehydration. Peach and carrot samples were dehydrated in three levels of 10, 20, and 30 % before freezing. Microwave vacuum drying was examined with microwave power of 50 W and 100 W. Osmotic dehydration was carried out with 50 % [w/w] glucose solution. The quality was evaluated by four parameters: drip loss rate, texture, tissue observation, and sensory evaluation. As a result, the quality of microwave vacuum drying products was evaluated as lower than that of osmotic dehydrated products in terms of palatability. On the other hand, microwave vacuum drying was an effective method prior to freezing in terms of the balance between dehydration efficiency and inhibition of tissue damage suppression.</p> |
| DOI | 10.11322/tjsrae.25-37ff |
| NAID | 1390307269694811648 |