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Abstract:

The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacuum (VI) on the rate of moisture movement during the first falling rate period of air drying of apples at 60 °C was studied. It was found that the effective diffusion coefficient of water (Def) calculated with Fick's second law was strongly affected by heat pretreatment. With the exception of non-blanched tissues subjected to VI or VI followed by AI for 1.5 h, calcium uptake during impregnation step appeared to modify the matrix resistance to water flux only when tissue was previously heated. Light microscopy studies of apple tissues allowed explaining the observed drying behaviour. © 2007 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Convective air drying of apples as affected by blanching and calcium impregnation
Autor:González-Fésler, M.; Salvatori, D.; Gómez, P.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina
Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquen, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas de la República, Argentina
Palabras clave:Air drying; Apple; Blanching; Calcium enrichment; Impregnation techniques; Calcium compounds; Drying; Impregnation; Moisture determination; Optical microscopy; Tissue; Air drying; Apple; Calcium enrichment; Impregnation techniques; Fruits; Malus x domestica
Año:2008
Volumen:87
Número:3
Página de inicio:323
Página de fin:332
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2007.12.007
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_v87_n3_p323_GonzalezFesler

Referencias:

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  • Alzamora, S.M., Castro, M., Nieto, A., Vidales, S., Salvatori, D., The role of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables, pp. 153-171. , Alzamora S.M., Tapia M.S., and López-Malo A. (Eds), Aspen Publishers Inc., Gaithersburg, MD
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Citas:

---------- APA ----------
González-Fésler, M., Salvatori, D., Gómez, P. & Alzamora, S.M. (2008) . Convective air drying of apples as affected by blanching and calcium impregnation. Journal of Food Engineering, 87(3), 323-332.
http://dx.doi.org/10.1016/j.jfoodeng.2007.12.007
---------- CHICAGO ----------
González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S.M. "Convective air drying of apples as affected by blanching and calcium impregnation" . Journal of Food Engineering 87, no. 3 (2008) : 323-332.
http://dx.doi.org/10.1016/j.jfoodeng.2007.12.007
---------- MLA ----------
González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S.M. "Convective air drying of apples as affected by blanching and calcium impregnation" . Journal of Food Engineering, vol. 87, no. 3, 2008, pp. 323-332.
http://dx.doi.org/10.1016/j.jfoodeng.2007.12.007
---------- VANCOUVER ----------
González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S.M. Convective air drying of apples as affected by blanching and calcium impregnation. J Food Eng. 2008;87(3):323-332.
http://dx.doi.org/10.1016/j.jfoodeng.2007.12.007