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dc.contributor.author
Messina, Valeria Marisa
dc.contributor.author
Pieniazek, Facundo
dc.date.available
2023-08-23T18:33:07Z
dc.date.issued
2017-02
dc.identifier.citation
Messina, Valeria Marisa; Pieniazek, Facundo; Quality parameters of freeze-dried peach snack; Emerald; British Food Journal (1966); 119; 12; 2-2017; 2959-2968
dc.identifier.issn
0007-070X
dc.identifier.uri
http://hdl.handle.net/11336/209134
dc.description.abstract
Purpose: The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. The purpose of this paper is to evaluate the effect of freeze drying on quality parameters of stored peaches in order to increase shelf life, consumption and to decrease waste of fruit. Design/methodology/approach: Samples were ripped on maturity time, stored for 16 days and sampled out and freeze-dried at every four-day interval. Microstructure was carried out by applying scanning electron microscopy, texture and colour parameters by image analysis techniques and physicochemical parameters by conventional analysis. Findings: Statistical differences (p<0.05) were obtained of colour and texture (stored and freeze-dried rehydrated samples) and for water activity and porosity (freeze-dried samples). Results revealed that after 12 days of storage/freeze, dried peach snacks showed lower pore size with higher amounts of pore, which affected rehydration process leading to a harder sample. Colour was also affected leading to a darkener fruit. Originality/value: This research incorporates a quick approach to quality applying image analysis techniques and it will benefit to increase shelf life and consumption of fat-free snack peach and to decrease waste of fruit.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Emerald
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FREEZE DRYING
dc.subject
IMAGE
dc.subject
IMAGE ANALYSIS TECHNIQUE
dc.subject
QUALITY
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
dc.subject.classification
Biotecnología Agropecuaria
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Quality parameters of freeze-dried peach snack
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-08-07T19:05:38Z
dc.journal.volume
119
dc.journal.number
12
dc.journal.pagination
2959-2968
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Messina, Valeria Marisa. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
dc.description.fil
Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
dc.journal.title
British Food Journal (1966)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1108/BFJ-11-2016-0526
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.emerald.com/insight/content/doi/10.1108/BFJ-11-2016-0526/full/html
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