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Artículo

Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods

Sosa, NataliaIcon ; Salvatori, Daniela MarisolIcon ; Schebor, Carolina ClaudiaIcon
Fecha de publicación: 07/2012
Editorial: Springer
Revista: Food and Bioprocess Technology
ISSN: 1935-5130
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative humidity (RH) at 20 °C. Control samples (air- and freeze-dried) behaved similarly regarding water sorption and glass transition temperature. SI process caused important changes in the water sorption behavior of air-dried samples. Nuclear magnetic resonance relaxation times values (T 2) for freeze-dried apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T 2 values because they had lower water contents. The dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher F max values during puncture assay than those obtained for freeze-dried samples. SI samples showed higher F max values for both drying methods. The crust formed during air drying generated crispier materials along the whole RH range, while freeze-dried matrices were more deformable with the increase in RH. SI pretreatment also allowed diminishing browning development. The results obtained are useful in the choice of processing technologies of organoleptically acceptable dehydrated fruits for direct consumption or for their incorporation into compound foods.
Palabras clave: APPLE , DEHYDRATION , PHYSICAL PROPERTIES , SUCROSE INFUSION , TEXTURE
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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/11336/114750
URL: https://link.springer.com/article/10.1007/s11947-010-0468-4
DOI: http://dx.doi.org/10.1007/s11947-010-0468-4
Colecciones
Articulos(PROBIEN)
Articulos de INST. DE INVESTIGACION Y DES. EN ING. DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Sosa, Natalia; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods; Springer; Food and Bioprocess Technology; 5; 5; 7-2012; 1790-1802
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