Influence of the drying method on the composition of dried pears.

• Autor(es): Guiné, Raquel ; Lima, Maria João ; Barroca, Maria João ; Ferreira, Dulcienia
• Data: 2010
• Identificador Persistente: http://hdl.handle.net/10400.19/1307
• Origem: Repositório Científico do Instituto Politécnico de Viseu
• Assunto(s): Pear; Chemical properties
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

In Portugal, a traditional product named “Pêra Passa de Viseu” is made by direct open air sun exposure. However, this procedure does not comply with modern quality standards, and therefore in the last years some investigation around this product and the production method has been carried out to better understand it and establish alternative production techniques such as a solar stove, a solar drier and a drying tunnel. The chemical properties of the pears obtained by these methods were analyzed and quantified, trying to obtain a product more similar to the traditional one. The results show that the dryings carried out with sun exposure (inside glass) do not produce fruits much different than those dried by the traditional method.