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Artículo

Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality

Rodriguez, A.; Zaro, Maria JoseIcon ; Lemoine, María LauraIcon ; Mascheroni, Rodolfo HoracioIcon
Fecha de publicación: 10/2015
Editorial: Taylor & Francis
Revista: Drying Technology
ISSN: 0737-3937
e-ISSN: 1532-2300
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).
Palabras clave: Bluberries , Combined Drying , Texture , Color , Antioxidant Capacity , Rehydration Capacity
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/10798
DOI: http://dx.doi.org/10.1080/07373937.2015.1089886
URL: http://www.tandfonline.com/doi/full/10.1080/07373937.2015.1089886
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Rodriguez, A.; Zaro, Maria Jose; Lemoine, María Laura; Mascheroni, Rodolfo Horacio; Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality; Taylor & Francis; Drying Technology; 34; 8; 10-2015; 974-985
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