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dc.contributor.author
Vega Gálvez, Antonio
dc.contributor.author
Ah-Hen, Kong
dc.contributor.author
Chacana, Marcelo
dc.contributor.author
Vergara, Judith
dc.contributor.author
Martínez Monzó, Javier
dc.contributor.author
García Segovia, Purificación
dc.contributor.author
Lemus Mondaca, Roberto
dc.contributor.author
Di Scala, Karina Cecilia
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dc.date.available
2023-06-05T13:03:14Z
dc.date.issued
2012-05
dc.identifier.citation
Vega Gálvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; et al.; Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices; Elsevier; Food Chemistry; 132; 1; 5-2012; 51-59
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/199501
dc.description.abstract
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1.Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 5.30x10-9 m2 s-1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ∆E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ∆E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass Transition concept and microstructure analysis.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT ACTIVITY
dc.subject
APPLE
dc.subject
DRYING KINETICS
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MICROSTRUCTURE
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TOTAL PHENOLICS
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
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-06-05T11:59:26Z
dc.journal.volume
132
dc.journal.number
1
dc.journal.pagination
51-59
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
dc.description.fil
Fil: Ah-Hen, Kong. Universidad Austral de Chile; Chile
dc.description.fil
Fil: Chacana, Marcelo. Universidad de La Serena; Chile
dc.description.fil
Fil: Vergara, Judith. Universidad de La Serena; Chile
dc.description.fil
Fil: Martínez Monzó, Javier. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: García Segovia, Purificación. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Lemus Mondaca, Roberto. Universidad de Santiago de Chile; Chile. Universidad de La Serena; Chile
dc.description.fil
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.journal.title
Food Chemistry
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814611014622
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2011.10.029
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