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dc.contributor.author
Fernández, Paula Rosana
dc.contributor.author
Lovera, Nancy Noelia
dc.contributor.author
Ramallo, Laura Ana
dc.date.available
2020-07-28T16:30:38Z
dc.date.issued
2020-03
dc.identifier.citation
Fernández, Paula Rosana; Lovera, Nancy Noelia; Ramallo, Laura Ana; Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 43; 6; 3-2020; 1-10
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/110455
dc.description.abstract
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused for five osmotic dehydration cycles, without syrup reconditioning treatment. Single- and multi-stage osmotic treatments were carried out for 2 hr at 40 C. Changes in pH, total acidity, and content of soluble solids, water, and ascorbic acid, in fruit and osmotic solutions, were analyzed. Water loss decreased with cycles of syrup reuse in one-stage treatments and remained almost unchanged in multi-stage treatments. Dry matter content of pineapple fruit during four-stage osmotic dehydration cascade (40, 50, 55, and
60 Bx) was increased respect to one-stage dehydration at 40 and 60 Bx. With regard to retention of syrup characteristics, multi-stage dehydration reached a better performance as compared with the single-stage dehydration and through the syrup reuse could become a more economical, environmentally friendly process.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
OSMOTIC DEHYDRATION
dc.subject
REUSE
dc.subject
MULTI-STAGE
dc.subject
SUCROSE SYRUP
dc.subject
PINEAPPLE
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-07-21T14:41:54Z
dc.journal.volume
43
dc.journal.number
6
dc.journal.pagination
1-10
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Fernández, Paula Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.description.fil
Fil: Lovera, Nancy Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.description.fil
Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.journal.title
Journal Of Food Process Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13399
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpe.13399
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