Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective...
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| Lenguaje: | Inglés |
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2001
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| LEADER | 08829caa a22009017a 4500 | ||
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| 001 | PAPER-1932 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203115.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0035500695 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Nieto, A. | |
| 245 | 1 | 0 | |a Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango |
| 260 | |c 2001 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Departamento de Industrias, Ciudad Universitaria, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina; email: alzamora@indust.di.feen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Achanta, S., Okos, M.R., Predicting the quality of dehydrated food and biopolymers. Research needs and opportunities (1996) Drying Technology, 14, pp. 1329-1368 | ||
| 504 | |a Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N., Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport (1995) Journal of Food Engineering, 25, pp. 167-178 | ||
| 504 | |a Alzamora, S.M., Chirife, J., Viollaz, P.E., A simplified model for predicting the temperatures of foods during air dehydration (1979) Journal of Food Technology, 14, pp. 369-380 | ||
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| 504 | |a Hubinger, M., Menegalli, F.C., Aguerre, R.J., Suárez, C., Water vapor adsorption isotherms of guava, mango and pineapple (1992) Journal of Food Science, 57, pp. 1405-1407 | ||
| 504 | |a Islam, M.N., Flink, J.N., Dehydration of potato. II. Osmotic concentration and its effect on air drying behavior (1982) Journal of Food Technology, 17, pp. 387-403 | ||
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| 504 | |a Joel, D.M., Fahn, A., Ultrastructure of the resin ducts of Mangifera indica L. (Anarcadiaceae). 3. Secretion of the protein-polysaccharide mucilage in the fruit (1980) Annals of Botany, 46, pp. 785-790 | ||
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| 504 | |a Nieto, A.B., (1998) Influencia de la estructura celular en el fenómeno de transporte de humedad durante el secado en corriente de aire de mango (Mangifera indica Linn), , M.S. Thesis. University of Buenos Aires, Argentina | ||
| 504 | |a Nieto, A.B., Mauri, L.M., Alzamora, S.M., Cuantificación de azúcares en frutas osmotizadas (1994) Libro de Actas del VI Congreso Argentino de Ciencia y Tecnologi;́a de Alimentos y 1er. Encuentro de Técnicos de Alimentos del Cono Sur, pp. 440-442. , Buenos Aires: Publitec | ||
| 504 | |a Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M., Air drying behaviour of apples as affected by blanching and glucose impregnation (1998) Journal of Food Engineering, 36, pp. 63-79 | ||
| 504 | |a Norrish, R.S., An equation for the activity coefficient and relative humidities of water in confectionary syrup (1966) Journal of Food Technology, 1, pp. 25-28 | ||
| 504 | |a Roa, V., Tapia de Daza, M.S., Evaluations of water activity measurements with a dew point electronic humidity meter (1991) Lebensmittel Wissenschaft und Technologie, 24, pp. 208-213 | ||
| 504 | |a Ross, K., Estimation of water activity in intermediate moisture foods (1975) Food Technology, 29, pp. 26-30 | ||
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| 504 | |a Sokal, R.R., Rohlf, F.J., (1969) The Principles and Practice of Statistics in Biological Research, , San Francisco, CA: W.H. Freeman and Co | ||
| 504 | |a Suárez, C., Viollaz, P.E., Shrinkage effect on drying behavior of potato slabs (1991) Journal of Food Engineering, 13, pp. 103-114 | ||
| 504 | |a Tyree, M.T., The symplast concept: A general theory of symplastic transport according to the thermodynamics of irreversible processes (1970) Journal of Theoretical Biology, 26, pp. 181-214 | ||
| 504 | |a Vaccarezza, L.M., Lombardi, J.L., Chirife, J., Kinetics of moisture movement during air drying of sugar beet root (1974) Journal of Food Technology, 9, pp. 317-327 | ||
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| 520 | 3 | |a The effect of previous blanching and/or osmotic dehydration (at atmospheric pressure or in vacuum) with glucose syrups on the kinetics of water transport during the first falling rate period of air drying of mango at 60°C was investigated. Both pre-drying treatments decreased strongly the effective moisture diffusivity (Deff) calculated with Fick's second law. For osmotically concentrated fruit at atmospheric pressure, the increase in glucose concentration of the immersion solution decreased the drying rate. Deff values were similar for mangoes predehydrated to aw 0.97 by vacuum or atmospheric osmosis, but previous blanching slightly decreased the Deff value for vacuum treated slices compared with those osmotically dehydrated to the same aw at atmospheric pressure. The air drying behaviour of blanched and/or osmotically dehydrated mangoes was ascribed to glucose uptake during the impregnation step, volume shrinking, low modification of cell wall resistance to water flux by the pretreatments and/or gelatinization of starch and denaturation of protein - carbohydrate mucilage. © 2001 Elsevier Science Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, BID 1201/OC-AR | ||
| 536 | |a Detalles de la financiación: Agencia Española de Cooperación Internacional para el Desarrollo | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support of Universidad de Buenos Aires, Consejo Nacional de Investigaciones Cientı́ficas y Técnicas and Agencia Nacional de Promoción Cientı́fica y Tecnológica (BID 1201/OC-AR) de la República Argentina and CYTED Program of the Agencia de Cooperación Española. | ||
| 593 | |a Departamento De Industrias, Facultad De Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento De Biología, Facultad De Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AIR DRYING |
| 690 | 1 | 0 | |a BLANCHING |
| 690 | 1 | 0 | |a GLUCOSE OSMOTIC DEHYDRATION |
| 690 | 1 | 0 | |a KINETICS |
| 690 | 1 | 0 | |a MANGO |
| 690 | 1 | 0 | |a STRUCTURE CHANGES |
| 690 | 1 | 0 | |a ATMOSPHERIC PRESSURE |
| 690 | 1 | 0 | |a DEHYDRATION |
| 690 | 1 | 0 | |a DIFFUSION |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a MOISTURE CONTROL |
| 690 | 1 | 0 | |a MOISTURE TRANSFER |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 690 | 1 | 0 | |a MANGIFERA INDICA |
| 650 | 1 | 7 | |2 spines |a OSMOSIS |
| 700 | 1 | |a Castro, M.A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2001 |g v. 50 |h pp. 175-185 |k n. 3 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/S0260-8774(01)00026-7 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v50_n3_p175_Nieto |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v50_n3_p175_Nieto |y Registro en la Biblioteca Digital |
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