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Abstract:

The effect of blanching and/or glucose impregnation at atmospheric pressure or in vaccum on the kinetics of moisture transfer during the first falling rate period of air drying of apple was analyzed. The moisture diffusivity of water (Deff) was strongly decreased by glucose uptake during impregnation step as well as volume shrinking. Studies of the cell structure using transmission electron microscopy revealed that both pretreatments did not modify in a great extension the cell wall resistance to water flux. © 1998 Elsevier Science Limited. All rights reserved.

Registro:

Documento: Artículo
Título:Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation
Autor:Nieto, A.; Salvatori, D.; Castro, M.A.; Alzamora, S.M.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Departamento de Biología, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Cells; Diffusion; Drying; Fruits; Glucose; Impregnation; Moisture; Shrinkage; Transmission electron microscopy; Air drying; Apples; Blanching; Falling rate period; Glucose impregnation; Moisture transfer; Food processing
Año:1998
Volumen:36
Número:1-4
Página de inicio:63
Página de fin:79
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n1-4_p63_Nieto

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Citas:

---------- APA ----------
Nieto, A., Salvatori, D., Castro, M.A. & Alzamora, S.M. (1998) . Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation. Journal of Food Engineering, 36(1-4), 63-79.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n1-4_p63_Nieto [ ]
---------- CHICAGO ----------
Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M. "Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation" . Journal of Food Engineering 36, no. 1-4 (1998) : 63-79.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n1-4_p63_Nieto [ ]
---------- MLA ----------
Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M. "Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation" . Journal of Food Engineering, vol. 36, no. 1-4, 1998, pp. 63-79.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n1-4_p63_Nieto [ ]
---------- VANCOUVER ----------
Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M. Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation. J Food Eng. 1998;36(1-4):63-79.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n1-4_p63_Nieto [ ]