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37 .   Moisture content as a marker for fruits, nut fruits and vegetables fingerprint

Authors: P.M. Petridean, D.L. Ilioni, D.C. Mara, M.M. Marean, D.M. Bordean

Volume 24, Issue 4;
Pages: 247-250; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Fruits and vegetables are important for the diet, because of the high nutritional value, varied colors, flavors and textures that they contribute with. Dehydration or drying of food using thermo-balance is a method that involves the removal of moisture in the presence of temperature. Fingerprinting is a technique widely used for quality control and differentiation of food products. Therefore, thermogravimetric and statistical analysis were employed to reveal the variation of dehydration profiles of the studied samples. Based on the obtained results walnuts might be used with any of the studied products while carrot pulp is recommended to be used with chestnuts.

Keywords: quince, carrot, walnut, chestnut, dehydration curves

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