Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/41622

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Title
Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting
Author/Creator
Coogan, R. C.;  Wills, R. B. H.
Institution
The University of Newcastle. Faculty of Science & Information Technology, School of Mathematical and Physical Sciences
Description
Asian white radish pieces were dried to < 10% moisture using a hot air drier, a heat pump drier and a freeze drier, and whole roots were partially dried by salting under pressure with sodium chloride. The level of the primary flavor compound, 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC), decreased in all treatments. Freeze-dried white radish showed the lowest loss of about 15% MTBITC. Radish dried with hot air and heat pump driers showed increasing MTBITC loss with increasing drier temperature with a lower loss in the heat pump drier at equivalent temperatures with the rate of drying also faster with the heat pump drier. Osmotic dehydration with salt caused a substantial loss of MTBITC with the loss increasing with increasing salt concentration. Use of 5% salt resulted in the lowest loss of MTBITC while achieving an acceptable rate of water loss.
Relation
International Journal of Food Properties Vol. 11, Issue 2, p. 253-257
Relation
http://informaworld.com/smpp/content~db=all~content=a792384899
Date
2008
Publisher
Taylor & Francis
Keyword(s)
Asian white radish;  daikon;  texture;  Raphanus sativus;  drying;  hot air;  heat pump;  freeze drier;  salting;  flavour;  4-Methylthio-3-trans-butenyl isothiocyanate (MTBITC)
Resource Type
journal article
Identifier
http://hdl.handle.net/1959.13/41622
Identifier
ISSN:1094-2912
Reviewed
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Subject
"International Journal of Food Properties"
 
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