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Abstract:

Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 °C under a wide range of relative humidity (RH). Blanched and unblanched apple discs were dehydrated by vacuum drying or freeze-drying to induce the formation of different structures, then equilibrated from 33% to 75% RH and stored at 70 °C in order to promote browning. Color changes on the surface of apple discs were analyzed non-invasively by image analysis using a computerized vision system. Pre-treatments and drying conditions modified the structural characteristics of apple discs, which in turn, changed sorption properties, texture hardness and browning development. Microstructural changes (e.g., loss of cellular integrity) promoted higher browning rates, the rate and degree of browning was analyzed. © 2007 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
Autor:Acevedo, N.C.; Briones, V.; Buera, P.; Aguilera, J.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina
Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
Palabras clave:Apple; Browning; Color; Freeze-drying; Hardness; Kinetics; Microstructure; Vacuum drying; Atmospheric humidity; Color; Drying; Fracture mechanics; Freezing; Hardness; Microstructure; Sorption; Vacuum; Browning; Color changes; Freeze drying; Vacuum drying; Food processing; Malus x domestica
Año:2008
Volumen:85
Número:2
Página de inicio:222
Página de fin:231
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037
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_v85_n2_p222_Acevedo

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Citas:

---------- APA ----------
Acevedo, N.C., Briones, V., Buera, P. & Aguilera, J.M. (2008) . Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. Journal of Food Engineering, 85(2), 222-231.
http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037
---------- CHICAGO ----------
Acevedo, N.C., Briones, V., Buera, P., Aguilera, J.M. "Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs" . Journal of Food Engineering 85, no. 2 (2008) : 222-231.
http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037
---------- MLA ----------
Acevedo, N.C., Briones, V., Buera, P., Aguilera, J.M. "Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs" . Journal of Food Engineering, vol. 85, no. 2, 2008, pp. 222-231.
http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037
---------- VANCOUVER ----------
Acevedo, N.C., Briones, V., Buera, P., Aguilera, J.M. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. J Food Eng. 2008;85(2):222-231.
http://dx.doi.org/10.1016/j.jfoodeng.2007.06.037