Drying characteristics, quality and safety aspects of bamboo shoots using difference drying methods

Chamaiporn Mahayotpanya, Singhanat - Phoungchandang

Abstract


Physical and chemical properties of bamboo shoots revealed that the middle part of bamboo shoots was suitable for drying and consumption. The optimum conditions for cyanide reduction were boiling at 100°C for 30 min. Modified Halsey and Modified Oswin models were the best fit for fresh and boiled bamboo shoots, respectively. Drying constant was increased with high drying temperature or microwave power as well as boiling treatment. The three parameter model was the most effective model to describe the drying behaviors of bamboo shoots. Boiled bamboo shoots and dried using microwave power at 720 W could decrease drying time up to 20 fold and increase the retention of total phenolics (11.08%), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) (20.75%) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) (2.13%) compared to conventional tray drying at high temperature of 60°C and provide the lowest cyanide residue and shortest drying time.

Keywords


antioxidant activity; bamboo shoot; cyanide residue; freeze drying;microwave drying; tray drying

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