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Abstract:

Dehydration is one of the most employed techniques in the preservation and development of foods. Water is a vital component in the structural preservation and functional integrity of vegetable tissues. As a consequence of its removal during convective air drying, great physicochemical changes in biopolymer composition and spatial conformation are presented, inducing disarrangements and/or destruction of the natural structure, shrinkage, changes in water and biopolymer mobility and distribution, changes in thermal transitions, color changes, and modification in mechanical properties, among others. These characteristics have been identified as the most important properties associated with modifications in quality properties of fruits (Chapman 1994; Krokida et al. 1998, 2000; Ruan and Chen 1998). © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:An exhaustive study on physicochemical and structural changes during drying of apple discs
Autor:Casim, S.M.; Mazzobre, M.F.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) C.A.B.A., Buenos Aires, Argentina
Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), Consejo Nacional de Investigaciones científicas y Técnicas de la República Argentina, Ciudad Universitaria, (1428) C.A.B.A., Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitari, Buenos Aires, Argentina
Palabras clave:Apple; Drying; Mechanical behavior; Shrinkage; Structure; Thermal transitions; Water mobility
Año:2015
Página de inicio:311
Página de fin:318
DOI: http://dx.doi.org/10.1007/978-1-4939-2578-0_23
Título revista:Food Engineering Series
Título revista abreviado:Food Eng. Ser.
ISSN:15710297
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p311_Casim

Referencias:

  • Chapman, D., The role of water in biomembrane structure (1994) J Food Eng, 22, pp. 376-380
  • Dambrogiodeargueso, A., (1986) Manual De Técnicas En Histología Vegetal, , Hemisferio Sur S. A, Buenos Aires, Argentine
  • Krokida, M.K., Karathanos, V., Maroulis, Z., Compression analysis of dehydrated agricultural product (2000) Drying Technol, 18, pp. 395-408
  • Krokida, M.K., Maroulis, Z., Marinos-Kouris, D., Viscoelastic behavior of dehydrated carrot and potato (1998) Drying Technol, 16, pp. 687-703
  • Lewicki, P., Pawlak, G., Effect of drying on microstructure of plant tissue (2003) Drying Technol, 21, pp. 657-683
  • Lewicki, P.P., Lukaszuk, A., Changes of rheological properties of apple tissue undergoing convective drying (2000) Drying Technol, 18, pp. 707-722
  • Rao, M.A., Phase transitions, food texture and structure (2003) Texture in Food Vol. 1: Semi-Solid Foods, pp. 36-62. , Brian M. McKenna, Woodhead Publishing Ltd., Cambridge, UK
  • Ruan, R.R., Chen, P.L., (1998) Water in Foods and Biological Material: A Nuclear Magnetic Resonance Approach, , Technomic Publishing Company, Inc., Lancaster
  • Slade, L., Levine, H.A., A food polymers science approach to structure, property relations in food systems (1991) Water Transitions in Foods. Plenum, pp. 29-101. , Slade L, Levine H, New York, pp
  • Snaar, J.E.M., van As, H., Probing water compartments and membrane permeability in plant cells by1H-NMR relaxation measurements (1992) Biophys J, 63, pp. 1654-1658

Citas:

---------- APA ----------
Casim, S.M., Mazzobre, M.F. & Alzamora, S.M. (2015) . An exhaustive study on physicochemical and structural changes during drying of apple discs. Food Engineering Series, 311-318.
http://dx.doi.org/10.1007/978-1-4939-2578-0_23
---------- CHICAGO ----------
Casim, S.M., Mazzobre, M.F., Alzamora, S.M. "An exhaustive study on physicochemical and structural changes during drying of apple discs" . Food Engineering Series (2015) : 311-318.
http://dx.doi.org/10.1007/978-1-4939-2578-0_23
---------- MLA ----------
Casim, S.M., Mazzobre, M.F., Alzamora, S.M. "An exhaustive study on physicochemical and structural changes during drying of apple discs" . Food Engineering Series, 2015, pp. 311-318.
http://dx.doi.org/10.1007/978-1-4939-2578-0_23
---------- VANCOUVER ----------
Casim, S.M., Mazzobre, M.F., Alzamora, S.M. An exhaustive study on physicochemical and structural changes during drying of apple discs. Food Eng. Ser. 2015:311-318.
http://dx.doi.org/10.1007/978-1-4939-2578-0_23