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EFFECTS OF DRYING METHOD, PACKAGING, AND STORAGE TEMPERATURE AND TIME ON THE QUALITY OF DILL (ANETHUM GRAVEOLENS L).

Author(s) : PAAKKONEN K., MALMSTEN T., HYVONEN L.

Type of article: Article

Summary

SORPTION ISOTHERMS, COLOUR AND SENSORY QUALITY OF THE DILL HERB WERE DETERMINED IN EXPERIMENTS INVESTIGATING THE EFFECTS OF PACKAGING AND STORAGE TEMPERATURE AND TIME FOR AIR-DRIED AND FREEZE-DRIED DILL. THE INTENSITY SCORING OF ODOUR AND TASTE WAS SIGNIFICANTLY (P LOWER THAN 0.01) POORER FOR THE DRIED DILLS THAN FOR FROZEN DILL. DRYING WITH HEATED AIR AND THE SUBSEQUENT DETERIORATIVE PROCESSES ESSENTIALLY ALTERED THE ODOUR AND TASTE. IN THE CASE OF FREEZE-DRIED DILL THE STORAGE CONDITIONS WERE IMPORTANT ; WHEN STORAGE WAS AT ROOM TEMPERATURE: 296 K (23 DEG C) THE INTENSITY OF THE ODOUR AND TASTE WAS BETTER PRESERVED IN VACUUM PACKAGES THAN IN GLASS JARS OR PAPER BAGS.

Details

  • Original title: EFFECTS OF DRYING METHOD, PACKAGING, AND STORAGE TEMPERATURE AND TIME ON THE QUALITY OF DILL (ANETHUM GRAVEOLENS L).
  • Record ID : 1990-2400
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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