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Comparative study of the composition of pears dried under different methods.
Loureiro, Andreia; Guiné, Raquel; Lima, Maria João; Ferreira, DulcieniaDrying of agricultural products under direct sunlight is the traditional way of preserving many fruits and vegetables. The use of the sun to dry foods has the advantage of being cheap. However there are some disadvantages, such as intensive labor and slowness of the process. Moreover, several factors make solar drying less attractive, such as: climatic conditions, product pollution from dust or from animal cont...
Influence of drying method on the colour of dried pears.
Carrilha, Fátima; Guiné, Raquel; Lima, Maria João; Ferreira, DulcieniaColour is considered a fundamental property of foods, since it has been widely demonstrated that it correlates well with other physical, chemical and sensorial indicators of product quality [1]. In fact, colour plays a major role in the assessment of external quality in food industries and food engineering research. The measure of the standard colour of fruits and vegetables can be done by a wide range of colou...
Comparative study of the drying kinetics of pears for different drying systems.
Almeida, Inês; Guiné, Raquel; Lima, Maria João; Ferreira, DulcieniaOpen-air sun drying has been used since immemorial times to dry grains, vegetables, fruits and other agricultural products. This is a common method used to preserve foods and it is practiced until today in many countries where the combination of solar radiation, temperature and relative humidity is appropriate. However, despite being a cheap method, the open-air natural sun drying is not always applicable to la...
Modelling of the thin layer drying kinetics of pears.
Guiné, Raquel; Barroca, Maria João; Lima, Maria João; ferreira, DulcieniaOpen-air sun drying has been traditionally used to dry grains, vegetables, fruits and other agricultural products. This is a common method of preserving foods and it is practiced until today in many countries where the climatic conditions are appropriate [1]. “Pera Passa de Viseu” denominates a traditional food product made after pears of the variety S. Bartolomeu using a traditional open-air sun drying [2]. E...
Influence of the drying method on the composition of dried pears.
Guiné, Raquel; Lima, Maria João; Barroca, Maria João; Ferreira, DulcieniaIn 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...
Properties of pears harvested at different ripening stages.
Guiné, Raquel; Lopes, Pedro; Barroca, Maria João; Ferreira, DulcieniaPears of the variety S. Bartolomeu have been used over the years in Portugal to produce a traditional dried pear known as “pera passa”. The processing comprehends a solar drying performed at open air, with obvious disadvantages, either concerning the drying efficiency or the sanitary quality of the final product, taking into account that the products are exposed to multiple contamination agents. For these reaso...
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