Mostrar el registro sencillo del ítem
dc.contributor.author
Rodríguez, Anabel
dc.contributor.author
Rodriguez, Maria Marcela
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Mascheroni, Rodolfo Horacio
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2016-12-26T20:09:03Z
dc.date.issued
2015-09
dc.identifier.citation
Rodríguez, Anabel; Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 38; 5; 9-2015; 415-425
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/10217
dc.description.abstract
Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in hypertonic solutions – is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation.
As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions.
In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both).
Practical Applications Linear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Osmotic Dehydration
dc.subject
Stone Fruits
dc.subject
Process Variables
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:12:42Z
dc.journal.volume
38
dc.journal.number
5
dc.journal.pagination
415-425
dc.journal.pais
Reino Unido
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Londres
dc.description.fil
Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; Argentina
dc.description.fil
Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; Argentina
dc.journal.title
Journal Of Food Process Engineering
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/ 10.1111/jfpe.12171
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12171/abstract
Archivos asociados