Show simple item record

dc.contributor.author Zura Bravo, Liliana
dc.contributor.author Vega Gálvez, Antonio
dc.contributor.author Lemus Mondaca, Roberto
dc.contributor.author Ah-Hen, Kong Shun
dc.contributor.author Di Scala, Karina Cecilia
dc.date.available 2017-09-26T16:59:24Z
dc.date.issued 2013-01
dc.identifier.citation Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia; Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.); Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 37; 1-2013; 74-85
dc.identifier.issn 0145-8892
dc.identifier.uri http://hdl.handle.net/11336/25130
dc.description.abstract Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).
dc.format application/pdf
dc.language.iso eng
dc.publisher Wiley Blackwell Publishing, Inc
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject REHYDRATION MODELLING
dc.subject FUNCTIONAL MODELLING
dc.subject RED PEPPERS
dc.subject ANTIOXIDANT ACTIVITY
dc.subject GLASS TRANSITION TEMPERATURE
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-09-21T18:01:49Z
dc.journal.volume 37
dc.journal.pagination 74-85
dc.journal.pais Estados Unidos
dc.journal.ciudad Westport
dc.description.fil Fil: Zura Bravo, Liliana. Universidad de la Serena; Chile
dc.description.fil Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
dc.description.fil Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
dc.description.fil Fil: Ah-Hen, Kong Shun. Universidad Austral de Chile; Chile
dc.description.fil Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title Journal Of Food Processing And Preservation
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-4549.2011.00623.x
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00623.x/abstract


Archivos asociados

Icon
Blocked Acceso no disponible

This item appears in the following Collection(s)

Show simple item record

info:eu-repo/semantics/restrictedAccess 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)