การนำเสนอผลงาน : วารสารนานาชาติ (ISI)
ชื่อเรื่อง:Patchimaporn Udomkun, Marcus Nagle, Busarakorn Mahayothee, Donatus Nohr, Alexander Koza, Joachim Müller. (2015)  Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT - Food Science and Technology 60(2): 914–922. DOI: 10.1016/j.lwt.2014.10.036
:Patchimaporn Udomkun, Marcus Nagle, Busarakorn Mahayothee, Donatus Nohr, Alexander Koza, Joachim Müller. (2015)  Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT - Food Science and Technology 60(2): 914–922. DOI: 10.1016/j.lwt.2014.10.036
บทคัดย่อ:This study aimed to investigate the effect of air drying parameters such as temperature, specific humidity and velocity, on non-enzymatic browning behaviour and on bio-active compounds and antioxidant properties of osmotically pretreated papayas. Convection drying was conducted under through-flow mode at four temperatures (50, 60, 70, 80 °C), three air velocities (0.2, 0.5, 0.7 m/s) and two specific humidity levels (10, 25 g/kg dry air). Higher drying temperatures resulted in a significant decrease in moisture content and polyphenol oxidase activity, while degree of browning and 5-hydroxymethylfurfural increased. The antioxidant activity and total phenolic compounds increased with temperature and as well with decreasing air velocity. In contrast, specific humidity did not have a major effect on quality attributes of dried samples, except for carotenoid contents. This study has shown that drying parameters can decompose and/or enhance carotenoids contents in dried papayas. To obtain the product with highest level of bio-active compounds and lowest possible melanoid formation, treatment with temperature of 70 °C, specific humidity of 10 g/kg dry air and velocity of 0.2 m/s proved to be the most suitable option. Based on these results, optimization of the process, particularly drying temperature, should be considered with respect to preserving product colour and biochemical properties.
ผู้จัดทำ:ผศ.ดร.บุศรากรณ์ มหาโยธี

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