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dc.contributor.author
Agudelo Laverde, Lina Marcela
dc.contributor.author
Acevedo, Nuria
dc.contributor.author
Schebor, Carolina Claudia
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2018-09-14T18:21:56Z
dc.date.issued
2016-10
dc.identifier.citation
Agudelo Laverde, Lina Marcela; Acevedo, Nuria; Schebor, Carolina Claudia; Buera, Maria del Pilar; Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects; Springer; Food and Bioprocess Technology; 9; 10; 10-2016; 1674-1680
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/59742
dc.description.abstract
Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissues and their relationship with glass transition and proton mobility. Sliced and powdered freeze-dried apple, pear, and melon humidified at different relative humidities were employed. All the studied materials were translucent when fresh and became opaque after the freeze-drying process. In freeze-dried sliced fruits, the cellular structure contributed to maintain air inside the matrices, and then the opacity of the materials was almost constant, independently of the relative humidity. In the powdered materials, the compacted structure retained less air than sliced samples, and the powders were translucent due to the lower number of light-matter interfaces than in the porous-dried fruits, leading to a lower internal diffusion. The opacity decrease when increasing the water mass fraction followed a variation parallel to the Tg curve. Opacity decrease occurred at T-Tg values above 38 °C and was coincident with the observation of a proton population of higher mobility than that observed below the water content hydration limit value. Proton mobility at a molecular scale could thus be related to supramolecular events affecting food appearance, and this information may help to develop food products with the desired appearance.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Freeze-Dried Fruits
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Glass Transition
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Humidification
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Nuclear Magnetic Resonance
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Opacity
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-14T13:18:45Z
dc.identifier.eissn
1935-5149
dc.journal.volume
9
dc.journal.number
10
dc.journal.pagination
1674-1680
dc.journal.pais
Alemania
dc.description.fil
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad del Quindio; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Acevedo, Nuria. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Iowa State University; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-016-1751-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-016-1751-9
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