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dc.contributor.author
López, Jessica
dc.contributor.author
Uribe, Elsa
dc.contributor.author
Vega-Gálvez, Antonio
dc.contributor.author
Miranda, Margarita
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Vergara, Judith
dc.contributor.author
Gonzalez, Eduardo
dc.contributor.author
Di Scala, Karina Cecilia
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dc.date.available
2024-08-13T13:00:59Z
dc.date.issued
2010-01
dc.identifier.citation
López, Jessica; Uribe, Elsa; Vega-Gálvez, Antonio; Miranda, Margarita; Vergara, Judith; et al.; Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil; Springer; Food and Bioprocess Technology; 3; 5; 1-2010; 772-777
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/242397
dc.description.abstract
Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol−1 was found. Important losses of vitamin C were reported during drying for all the working temperatures (p<0.05). Although TPC decreased as air-drying temperature increased (p<0.05) in comparison to its initial value, the dehydration at high temperatures (e.g., 90°C) presented high values for these antioxidant components. Discoloration due to NEB reaction was observed at all the working temperatures showing a maximum value at 90°C (p<0.05). The radical scavenging activity showed higher antioxidant activity at high temperatures (80 and 90°C) than at low temperatures (50, 60 and 70°C) (p<0.05). A tissue firmness reduction was observed with increasing temperature (p<0.05).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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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
BLUEBERRIES
dc.subject
DRYING KINETICS
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POLYPHENOLS
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ANTIOXIDANT ACTIVITY
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 Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-12T14:02:56Z
dc.journal.volume
3
dc.journal.number
5
dc.journal.pagination
772-777
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlín
dc.description.fil
Fil: López, Jessica. Universidad de La Serena; Chile
dc.description.fil
Fil: Uribe, Elsa. Universidad de La Serena; Chile
dc.description.fil
Fil: Vega-Gálvez, Antonio. Universidad de La Serena; Chile
dc.description.fil
Fil: Miranda, Margarita. Universidad de La Serena; Chile
dc.description.fil
Fil: Vergara, Judith. Universidad de La Serena; Chile
dc.description.fil
Fil: Gonzalez, Eduardo. Universidad de La Serena; Chile
dc.description.fil
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title
Food and Bioprocess Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-009-0306-8
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-009-0306-8
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