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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
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
Palabras clave:Freeze-dried strawberry; Glass transition; Relative humidity; Shrinkage
Año:2015
Página de inicio:469
Página de fin:476
DOI: http://dx.doi.org/10.1007/978-1-4939-2578-0_41
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_p469_AgudeloLaverde

Referencias:

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  • Acevedo, N.C., Schebor, C., Buera, P., Non-enzymatic browning kinetics analyzed through water-solid interactions and water mobility in dehydrated potato (2008) Food Chem, 108 (3), pp. 900-906
  • Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P., Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits (2011) Lwt-Food Sci Technol, 44, pp. 963-968
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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