Abstract
The aim of this paper was to investigate changes in quality of different apple varieties and to define technological parameters for preservation by different drying methods. Apples were dried convectively, by dehydrofreezing and freeze-drying. Dehydrofreezing was conducted in two variants, with double and treble increase of dry substance. The influence of dehydration way and level on changes in chemical composition and sensory properties of apples, cut in cubes, were examined. The best results were recorded for the freeze-dried samples, where the content of vitamin C, form, colour and taste were best preserved in each investigated apple variety. Also, the best results were obtained during rehidration of these samples. Classically dried samples were scored the worst. Double were concentrated dehydrofrozen samples were worse scored than freeze-dried. There are no significant differences in the sensory estimation between examinated apples variety, although the varieties with the greatest total acid content were somewhat better stored.
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Claims 7
Claim · model-written summary
Freeze-drying best preserved vitamin C, form and colour in each apple variety.
- Taxon
- apple
Malus domesticae0 - Treatment
- freeze-driede0
- Outcome
- content of vitamin C, form, coloure0
- Direction
- best preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best results were recorded for the freeze-dried samples, where the content of vitamin C, form, colour and taste were best preserved in each investigated apple variety.”
Claim · model-written summary
Freeze-drying best preserved apple taste.
- Taxon
- appleMalus domesticae0
- Treatment
- freeze-driede0
- Outcome
- tastee0
- Direction
- best preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best results were recorded for the freeze-dried samples, where the content of vitamin C, form, colour and taste were best preserved in each investigated apple variety.”
Claim · model-written summary
Freeze-dried samples gave the best rehydration results.
- Taxon
- applesMalus domesticat0
- Treatment
- freeze-driede1
- Outcome
- rehidratione0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Also, the best results were obtained during rehidration of these samples.”
e1“freeze-dried samples”
t0“apples”
Claim · model-written summary
Classically dried apple samples received the worst scores.
- Taxon
- applesMalus domesticat0
- Treatment
- Classically driede0
- Outcome
- scored the worste0
- Direction
- worste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Classically dried samples were scored the worst.”
t0“apples”
Claim · model-written summary
Double-concentrated dehydrofrozen apples scored worse than freeze-dried apples.
- Taxon
- applesMalus domesticat0
- Treatment
- Double were concentrated dehydrofrozene0
- Outcome
- scorede0
- Direction
- worsee0
- Comparator
- freeze-driede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Double were concentrated dehydrofrozen samples were worse scored than freeze-dried.”
t0“apples”
Claim · model-written summary
Sensory estimation did not differ significantly among apple varieties.
- Taxon
- applesMalus domesticae0
- Material
- varietye0
- Outcome
- sensory estimatione0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There are no significant differences in the sensory estimation between examinated apples variety”
Claim · model-written summary
Varieties with the greatest total acid content stored somewhat better.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the varieties with the greatest total acid content were somewhat better stored”
t0“apples”
The same questions in other papers
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See all 15 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.