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Abstract:

The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
Autor:Nieto, A.; Castro, M.A.; Alzamora, S.M.
Filiación:Departamento De Industrias, Facultad De Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento De Biología, Facultad De Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Air drying; Blanching; Glucose osmotic dehydration; Kinetics; Mango; Structure changes; Atmospheric pressure; Dehydration; Diffusion; Drying; Fruits; Gelation; Glucose; Moisture control; Osmosis; Moisture transfer; Food processing; Mangifera indica
Año:2001
Volumen:50
Número:3
Página de inicio:175
Página de fin:185
DOI: http://dx.doi.org/10.1016/S0260-8774(01)00026-7
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_v50_n3_p175_Nieto

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Citas:

---------- APA ----------
Nieto, A., Castro, M.A. & Alzamora, S.M. (2001) . Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango. Journal of Food Engineering, 50(3), 175-185.
http://dx.doi.org/10.1016/S0260-8774(01)00026-7
---------- CHICAGO ----------
Nieto, A., Castro, M.A., Alzamora, S.M. "Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango" . Journal of Food Engineering 50, no. 3 (2001) : 175-185.
http://dx.doi.org/10.1016/S0260-8774(01)00026-7
---------- MLA ----------
Nieto, A., Castro, M.A., Alzamora, S.M. "Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango" . Journal of Food Engineering, vol. 50, no. 3, 2001, pp. 175-185.
http://dx.doi.org/10.1016/S0260-8774(01)00026-7
---------- VANCOUVER ----------
Nieto, A., Castro, M.A., Alzamora, S.M. Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango. J Food Eng. 2001;50(3):175-185.
http://dx.doi.org/10.1016/S0260-8774(01)00026-7