Abstract:
The effect of blanching and glucose concentration before drying on the rate of moisture movement during the early stages of air dehydration of strawberries at 55 °C was studied. It was found that the effective diffusion coefficient of water in strawberries (D eff ) was strongly affected by heat pretreatment, but glucose dipping after blanching caused no additional effect. Electron microscopic studies of strawberry tissues were used to explain this behavior through a modification of cellular structure, disruption of cell membranes of heat-treated fruit and subsequent cell wall alteration during the osmosis step. © 1995.
Registro:
Documento: |
Artículo
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Título: | Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport |
Autor: | Alvarez, C.A.; Aguerre, R.; Gómez, R.; Vidales, S.; Alzamora, S.M.; Gerschenson, L.N. |
Filiación: | Tecnología de Alimentos, Departamento de Industrias, Universidad de Buenos Aires. Ciudad Universitaria, 1428 Buenos Aires, Argentina Bromatología, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina Member of Consejo Nacional de Investigaciones Científicas y Técnicas Argentina
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Año: | 1995
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Volumen: | 25
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Número: | 2
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Página de inicio: | 167
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Página de fin: | 178
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DOI: |
http://dx.doi.org/10.1016/0260-8774(94)00026-6 |
Título revista: | Journal of Food Engineering
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v25_n2_p167_Alvarez |
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Citas:
---------- APA ----------
Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M. & Gerschenson, L.N.
(1995)
. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport. Journal of Food Engineering, 25(2), 167-178.
http://dx.doi.org/10.1016/0260-8774(94)00026-6---------- CHICAGO ----------
Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N.
"Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport"
. Journal of Food Engineering 25, no. 2
(1995) : 167-178.
http://dx.doi.org/10.1016/0260-8774(94)00026-6---------- MLA ----------
Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N.
"Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport"
. Journal of Food Engineering, vol. 25, no. 2, 1995, pp. 167-178.
http://dx.doi.org/10.1016/0260-8774(94)00026-6---------- VANCOUVER ----------
Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport. J Food Eng. 1995;25(2):167-178.
http://dx.doi.org/10.1016/0260-8774(94)00026-6