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dc.contributor.author
Rodriguez, Anabel
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dc.contributor.author
Sancho, Ana Maria
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dc.contributor.author
Barrio, Yanina Ximena
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dc.contributor.author
Rosito, Pablo
dc.contributor.author
Gozzi, Marta Sofía
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dc.date.available
2022-06-10T17:24:05Z
dc.date.issued
2019-09
dc.identifier.citation
Rodriguez, Anabel; Sancho, Ana Maria; Barrio, Yanina Ximena; Rosito, Pablo; Gozzi, Marta Sofía; Combined drying of Nopal pads (Opuntia ficus-indica): Optimization of osmotic dehydration as a pretreatment before hot air drying; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 43; 11; 9-2019; 1-9
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/159505
dc.description.abstract
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal pads. Practical applications: Nopal has important bioactive properties for both humans and animal diets, since it is a rich source of vitamins, minerals, and fibers. However, the main problem of its production is that post harvesting waste is greater than 50%. For this reason, there is a great interest to study inexpensive preservation methods that allow keeping the main attributes of processed fruits. The osmotic dehydration (OD) and the hot air drying (HAD) are two simple and inexpensive techniques which can be applied by both the food industry and small-scale food producers. In the present study, the optimization of OD as a pretreatment before HAD was a reliable tool to preserve the quality properties of Nopal pads.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Nopal leaves
dc.subject
Osmotic dehydration
dc.subject
Box-Behnken
dc.subject
Quality
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Combined drying of Nopal pads (Opuntia ficus-indica): Optimization of osmotic dehydration as a pretreatment before hot air drying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-06-09T13:35:28Z
dc.identifier.eissn
1745-4549
dc.journal.volume
43
dc.journal.number
11
dc.journal.pagination
1-9
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
dc.description.fil
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
dc.description.fil
Fil: Barrio, Yanina Ximena. Universidad Argentina de la Empresa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rosito, Pablo. Universidad Argentina de la Empresa; Argentina
dc.description.fil
Fil: Gozzi, Marta Sofía. Universidad Argentina de la Empresa; Argentina
dc.journal.title
Journal of Food Processing and Preservation
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14183
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.14183
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