engleski

The influence of drying procedures on the color and rehydration ability of Asparagus maritimus L.

Fresh asparagus is gaining popularity due to its unique texture and flavor but they are also an extremely perishable vegetable. Because of that the aim of this research was to dry those vegetable to provides long term conservation and marketability. Wild asparagus that have been grown in area of the Adriatic Sea were dried in tray drier at different drying temperatures 50° C, 60° C and 70° C and in freeze-dried equipement at – 40° C and then rehydrated. The color of dried material and rehydration ratio are selected as the main quality characteristics of wild asparagus. The best rehydration ratio were achieved when samples were freeze dried at – 40° C. Based on color and rehydration ratio convective drying at 60° C presents an optimum. The rehydration and appearance of dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure.

drying method ; wild asparagus ; color ; rehydration

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