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Dehydration of cheese by hot air, microwave and freeze-drying

2017Journal article Open access
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dc.contributor.authorPinho, Ana Rita C.
dc.contributor.authorAssis, Fernanda R.
dc.contributor.authorPeres, Ana Paula
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2018-11-08T14:46:59Z
dc.date.available2018-11-08T14:46:59Z
dc.date.issued2017
dc.description.abstractThe objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack). For the three processes of dehydration, several temperatures, powers and times were used, respectively. The drying time was optimized to allow the water activity of the final product to be between 0.3 and 0.4. The color and texture of the product obtained by the three processes were evaluated, and the nutritional analysis (protein, lipids, ash) of the product dried by hot air at 52 degrees C and by microwave at 750 W and 850 W was performed. The sensory analysis of the microwave dehydrated products was also carried out. The results obtained revealed that the temperature played a relevant role in the drying time and the hardness of the product. In the dehydration by microwave, the power of 850 W resulted in a lower drying time and a better color preservation, but in a high hardness of the samples. Among the three processes studied, the microwave drying was the fastest for the water removal from the cheese.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinho, A.R.C., Assis, F.R., Peres, A.P., Pintado, M.E., Morais, A.M.M.B. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 18(4), 455-460pt_PT
dc.identifier.eid85038092369
dc.identifier.issn1582-540X
dc.identifier.urihttp://hdl.handle.net/10400.14/26014
dc.identifier.wos000419643100010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversitatea Vasile Alecsandri din Bacău
dc.subjectAir temperaturept_PT
dc.subjectAshpt_PT
dc.subjectDrying timept_PT
dc.subjectLipidspt_PT
dc.subjectMicrowave powerpt_PT
dc.subjectProteinpt_PT
dc.subjectWater activitypt_PT
dc.titleDehydration of cheese by hot air, microwave and freeze-dryingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage460
oaire.citation.issue4
oaire.citation.startPage455
oaire.citation.titleScientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industrypt_PT
oaire.citation.volume18
oaire.fundingStream5876
person.familyNamePintado
person.familyNameBernardo
person.givenNameMaria Manuela
person.givenNameAlcina M.M.
person.identifier456608
person.identifierM-5215-2013
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridF-5696-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7006325245
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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