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Abstract:

Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were freeze-dried and equilibrated in a broad RH range. The changes in reflectance were analyzed using a computer vision system, which was appropriate to determine the appearance changes during storage of dehydrated fruits. Time resolved 1H NMR, thermal transitions, structural collapse and water sorption isotherms were evaluated. The browning rate versus RH curve presented a bell shape which could be related to the information provided by the determinations of the physical properties. The results allowed the integration of water sorption information, 1H NMR relaxation times, T-Tg, and structural collapse to interpret the browning rate versus RH behavior of fruit systems. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
Autor:Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina
Palabras clave:Browning; Image analysis; Melon; Pear; Physical properties; Browning; Computer vision system; Dehydrated foods; Dried fruits; Integrated approach; Maillard reaction; Melon; NMR relaxation; Pear; Rate dependence; Relative humidities; Structural collapse; Thermal transitions; Time-resolved; Water sorption; Water sorption isotherms; Atmospheric humidity; Computer vision; Image analysis; Materials properties; Physical properties; Sorption; Fruits; Cucumis; Pyrus
Año:2011
Volumen:44
Número:4
Página de inicio:963
Página de fin:968
DOI: http://dx.doi.org/10.1016/j.lwt.2010.12.010
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde

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Citas:

---------- APA ----------
Agudelo Laverde, L.M., Acevedo, N.C., Schebor, C. & Buera, M.D.P. (2011) . Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits. LWT - Food Science and Technology, 44(4), 963-968.
http://dx.doi.org/10.1016/j.lwt.2010.12.010
---------- CHICAGO ----------
Agudelo Laverde, L.M., Acevedo, N.C., Schebor, C., Buera, M.D.P. "Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" . LWT - Food Science and Technology 44, no. 4 (2011) : 963-968.
http://dx.doi.org/10.1016/j.lwt.2010.12.010
---------- MLA ----------
Agudelo Laverde, L.M., Acevedo, N.C., Schebor, C., Buera, M.D.P. "Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" . LWT - Food Science and Technology, vol. 44, no. 4, 2011, pp. 963-968.
http://dx.doi.org/10.1016/j.lwt.2010.12.010
---------- VANCOUVER ----------
Agudelo Laverde, L.M., Acevedo, N.C., Schebor, C., Buera, M.D.P. Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits. LWT - Food Sci. Technol. 2011;44(4):963-968.
http://dx.doi.org/10.1016/j.lwt.2010.12.010