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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
2019-01-22T16:19:50Z
dc.date.issued
2010-10
dc.identifier.citation
Agudelo Laverde, Lina Marcela; Acevedo, Nuria; Schebor, Carolina Claudia; Buera, Maria del Pilar; Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry; Springer; Food Engineering Series; 10-2010; 469-476
dc.identifier.issn
1571-0297
dc.identifier.uri
http://hdl.handle.net/11336/68385
dc.description.abstract
Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in addition to decreasing viscosity and increasing rate, other changes such as crystallization and structural collapse affect the rate of discoloration (Karmas et al. 1992). Diffusion-controlled chemical reactions are particularly dependent on translational diffusivity of the reactants (or on the viscosity of the matrix material) and are thus susceptible to the physical state of the system (Slade et al. 1995). It has been shown that matrix collapse caused by storage above the glass transition temperature (T g ) or by mechanical compression and porosity (Burin et al. 2004; White and Bell 1999) affected browning rates, indicating that besides water content, system structure plays a relevant role.
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
Shrinkage
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Color
dc.subject
Strawberry
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Relative Humidity
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-14T18:33:55Z
dc.journal.pagination
469-476
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. 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. 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; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Engineering Series
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/978-1-4939-2578-0_41
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-1-4939-2578-0_41
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