Abstract:
Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in addition to decreasing viscosity and increasing rate, other changes such as crystallization and structural collapse affect the rate of discoloration (Karmas et al. 1992). Diffusion-controlled chemical reactions are particularly dependent on translational diffusivity of the reactants (or on the viscosity of the matrix material) and are thus susceptible to the physical state of the system (Slade et al. 1995). It has been shown that matrix collapse caused by storage above the glass transition temperature (Tg) or by mechanical compression and porosity (Burin et al. 2004; White and Bell 1999) affected browning rates, indicating that besides water content, system structure plays a relevant role. © 2015, Springer Science+Business Media New York.
Registro:
Documento: |
Artículo
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Título: | Effect of relative humidity on shrinkage and color changes in dehydrated strawberry |
Autor: | Agudelo-Laverde, L.M.; Acevedo, N.; Schebor, C.; Buera, M.P. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina Ciudad Universitaria, Ciudad de Buenos Aires, 1428, Argentina Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
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Palabras clave: | Freeze-dried strawberry; Glass transition; Relative humidity; Shrinkage |
Año: | 2015
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Página de inicio: | 469
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Página de fin: | 476
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DOI: |
http://dx.doi.org/10.1007/978-1-4939-2578-0_41 |
Título revista: | Food Engineering Series
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Título revista abreviado: | Food Eng. Ser.
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ISSN: | 15710297
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p469_AgudeloLaverde |
Referencias:
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- Slade, L., Levine, H., John, E.K., Taylor, S.L., Glass transitions and water food structure interactions (1995) Adv Food Nutr Res, 38, pp. 103-269
- Venir, E., Munari, M., Tonizzo, A., Maltini, E., Structure related changes during moistening of freeze dried apple tissue (2007) J Food Eng, 81 (1), pp. 27-32
- White, K., Bell, L., Glucose loss and Maillard reaction in solids as affected by porosity and collapse (1999) J Food Sci, 64, pp. 1010-1014
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Citas:
---------- APA ----------
Agudelo-Laverde, L.M., Acevedo, N., Schebor, C. & Buera, M.P.
(2015)
. Effect of relative humidity on shrinkage and color changes in dehydrated strawberry. Food Engineering Series, 469-476.
http://dx.doi.org/10.1007/978-1-4939-2578-0_41---------- CHICAGO ----------
Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P.
"Effect of relative humidity on shrinkage and color changes in dehydrated strawberry"
. Food Engineering Series
(2015) : 469-476.
http://dx.doi.org/10.1007/978-1-4939-2578-0_41---------- MLA ----------
Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P.
"Effect of relative humidity on shrinkage and color changes in dehydrated strawberry"
. Food Engineering Series, 2015, pp. 469-476.
http://dx.doi.org/10.1007/978-1-4939-2578-0_41---------- VANCOUVER ----------
Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P. Effect of relative humidity on shrinkage and color changes in dehydrated strawberry. Food Eng. Ser. 2015:469-476.
http://dx.doi.org/10.1007/978-1-4939-2578-0_41