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KMID : 1134820100390071018
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.1018 ~ p.1023
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Color and Texture Changes of Dried Apple Slab After Supercritical Carbon Dioxide Pretreatment
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Lee Bo-Su
Lee Won-Young
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Abstract
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This study was conducted to investigate quality changes of apple slab after pretreating with supercritical CO₂. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical CO₂ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.
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KEYWORD
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pretreatment, supercritical carbon dioxide, color, texture, apple slab
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