Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91837
Type of publication: conference paper
Type of publication (PDB): Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Vilaniškis, Lukas
Contributor(s): Paulauskienė, Aurelija
Title: Skirtingų džiovinimo būdų įtaka augalinių maisto žaliavų spalvai
Other Title: The influence of different drying types of plant based food materials
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 135-137
Date: 2018
Abstract: Objective of this research was to evaluate the differences of plant based material using different types of drying. The experiment was carried out in 2017-2018 year. The following material was used: small spinach (baby) (Spinacia oleracea L.) - specie ’Corvair’, blueberries (Vaccinium corymbosum) - specie ’Reka’ and beets (Beta vulgaris atrorubra) - specie ’Pablo’. Material was freeze dried in freeze dryer ZIRBUS in -86 °C, and dried in UDS-150/1 dryer in +55 °C. Freeze dried and dried materials were milled. All the material were analysed in LAMMC institute of horticulture Biochemistry and technology with spectrophotometer MiniScan XE Plus using CIELab method. Analysis showed us that brightness L* coordinates were the best using freeze dry method. There were no significant differences in a* and b* coordinates comparing drying methods. Raw plant based material had the highiest coordinates a* and b*
Internet: http://af.asu.lt/wp-content/uploads/sites/3/2018/04/AF-straipsniu-rinkinys-2018_taisyt.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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