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dc.contributor.authorYan, Huitong
dc.date.accessioned2014-03-04T20:34:42Z
dc.date.available2014-03-04T20:34:42Z
dc.date.issued2012-05
dc.identifier.otheryan_huitong_201205_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/yan_huitong_201205_ms
dc.identifier.urihttp://hdl.handle.net/10724/28175
dc.description.abstractThree temperatures (80, 95, and 110˚C) were employed to dry apple pomace using vacuum belt dryer. Color, hygroscopicity, flowability and particle size were compared between three ground powder samples. Moisture isotherms were developed, and glass transition temperatures were measured at different water activities. In addition, total phenolics, anthocyanin and fiber content were quantified, and the results were compared to those of fresh apple and raw apple pomace. There was no significant difference in terms of color, hygroscopicity, and total phenolics content between the pomace dried at 80˚C and 95˚C, while the pomace dried at 110 ˚C had significant differences. When compared to fresh apple pomace, no significant differences were found between the samples and the apple pomace in terms of total phenolics and anthocyanin contents.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectapple pomace
dc.subjectpowder
dc.subjectvacuum belt dryer
dc.subjectcolor
dc.subjecthygroscopicity
dc.subjectflowability
dc.subjectmoisture isotherm
dc.subjectGAB model
dc.subjectparticle size
dc.subjectglass transition
dc.titleVacuum belt dried apple pomace powder as a value-added food ingredient
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorWilliam L. Kerr
dc.description.committeeWilliam L. Kerr
dc.description.committeeRonald B. Pegg
dc.description.committeeFanbin Kong


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