Effect of osmotic dehydration on the quality of air-dried Porphyra
Osmosis with a solution of NaCl and sucrose to depress the water activity (aw) to 0.970 and the pH to 3.0 was assayed as a pretreatment to air-drying of red seaweeds (Porphyra columbina Montagne). Air-drying was performed at 30°C and 14% relative humidity. Process characteristics, color, flow patter...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Academic Press
2003
|
| Materias: | |
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 10519caa a22008897a 4500 | ||
|---|---|---|---|
| 001 | PAPER-4996 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203437.0 | ||
| 008 | 190411s2003 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0037254848 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Valencia Rodriguez, T. | |
| 245 | 1 | 0 | |a Effect of osmotic dehydration on the quality of air-dried Porphyra |
| 260 | |b Academic Press |c 2003 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 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 Amano, H., Noda, H., Horiguchi, Y., A study of the mechanism of "iromodori" or an unfavorable discoloration of Jakinori (roasted nori) (1980) Bulletin of the Japanese Society of Scientific Fisheries, 46, pp. 1279-1282 | ||
| 504 | |a Araki, S., Ma, J., Ogawa, H., Oohusa, T., Kayama, M., Influences of water activity and temperature on water sorption and pigment stability of toasted and dried laver "yaki nori" Porphyra yezoensis (1985) Bulletin of the Japanese Society of Scientific Fisheries, 51, pp. 1109-1114 | ||
| 504 | |a Araki, S., Ogawa, H., Oohusa, T., Ueno, J., Saito, M., Imayoshi, J., Kayama, M., Studies on quality preservation of laver dried "nori" Porphyra yezoensis. II Changes of pigments in dried laver nori at different aw (1982) Bulletin of the Japanese Society of Scientific Fisheries, 48, pp. 647-651 | ||
| 504 | |a Barreiro, J.A., Milano, M., Sandoval, A.J., Kinetics of colour change of double concentrated tomato paste during thermal treatment (1997) Journal of Food Engineering, 33, pp. 359-371 | ||
| 504 | |a Flink, J.M., Dehydrated carrot slices (1980) Food Process Engineering, 1, pp. 412-418 | ||
| 504 | |a Friedlander, S.F., Melton, L.D., Brown, M.T., Ascorbic acid in New Zealand seaweeds Porphyra columbina Mont. and Porphyra subtumens. J.Ac (1989) Japanese Journal of Phycology, 37, pp. 295-301 | ||
| 504 | |a Fujiwara-Arasaki, T., Noriko, M., Kuroda, M., The protein value in human nutrition of edible marine algae in Japan (1984) Hydrobiologia, 116-117, pp. 513-516 | ||
| 504 | |a Godeck, R., Kunzek, H., Kabbert, R., Thermal analysis of plant cell wall materials depending on the chemical structure and pre-treatment prior to drying (2001) European Food Research International, 213, pp. 395-404 | ||
| 504 | |a Guerrero, S., Campos, C.A., Alzamora, S., Development of shelf stable seaweed by a hurdle processing (2002) Food Science and Technology International, 8, pp. 95-99 | ||
| 504 | |a Hunter, C.J., Edible seaweeds. A survey of the industry and prospects for farming the Pacific Northwest (1975) Marine Fisheries Review, 37, pp. 19-26 | ||
| 504 | |a Islam, M.N., Flink, J.M., Dehydration of potato. II Osmotic concentration and its effect on air drying behavior (1982) Journal of Food Technology, 17, pp. 387-403 | ||
| 504 | |a Jensen, W.A., Salisbury, F.B., Reino Plantae: Algas (1988) Botánica (2nd Ed.), pp. 487-508. , Mexico: McGraw-Hill | ||
| 504 | |a Kim, M.A., Toledo, R.T., Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries (1987) Journal of Food Science, 52, pp. 980-989 | ||
| 504 | |a Lahaye, M., Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some sea vegetables (1991) Journal Science of Food and Agricultural, 54, pp. 587-594 | ||
| 504 | |a Levi, A., Ramírez-Martínez, J.R., Padua, H., The influence of heat and sulfur dioxide treatments on some quality characteristics of intermediate moisture banana (1980) Journal of Food Technology, 15, pp. 557-566 | ||
| 504 | |a Moreyra, R., Peleg, M., Compressive deformation patterns of selected food powders (1980) Journal of Food Science, 45, pp. 866-868 | ||
| 504 | |a Nisizawa, K., Noda, H., Kikuchi, R., Watanabe, T., The main seaweed foods in Japan (1987) Hydrobiologia, 151-152, pp. 5-29 | ||
| 504 | |a Omowaye, B., Rastogi, N.K., Angersbach, A., Knorr, D., Osmotic dehydration behavior of Red Paprika (Capsicum annum L) (2002) Journal of Food Science, 67, pp. 1790-1796 | ||
| 504 | |a Onwulata, C.I., Konstance, R.P., Holsinger, V.H., Flow properties of encapsulated milk fat powders as affected by flow agent (1996) Journal of Food Science, 61, pp. 1211-1215 | ||
| 504 | |a Page, G., (1949) Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin Layer, , M.Sc. thesis, Purdue University. Lafayette, IN, USA | ||
| 504 | |a Peleg, M., Flow ability of powders and methods for its evaluation. A review (1977) Journal of Food Processing Engineering, 1, pp. 303-328 | ||
| 504 | |a Peleg, M., Characterization of the stress relaxation curves of solid foods (1979) Journal of Food Science, 44, pp. 277-281 | ||
| 504 | |a Peleg, M., Calzada, J.F., Stress relaxation of deformed fruit and vegetables (1976) Journal of Food Science, 41, pp. 1325-1329 | ||
| 504 | |a Peleg, M., Mannheim, C.H., Effect of conditioners on the flow properties of powdered sucrose (1973) Powder Technology, 7, pp. 45-50 | ||
| 504 | |a Pezzutti, A., (1994) Diseño y Simulación de la Deshidratación de ajo y Cebolla, , Ph.D. thesis, Universidad Nacional del Sur, Bahía Blanca, Argentina | ||
| 504 | |a Pietsch, W.B., Adhesion and agglomeration of solids during storage and flow handling (1969) Transactions of the American Society of Mechanical Engineers, 5, pp. 435-437 | ||
| 504 | |a Quintero-Ramos, A., Sánchez De La Paz, A.L., Meza-Velázquez, J.A., Jiménez, J.A., Barbosa-Cánovas, G., Anzaldúa-Morales, A., Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos (1998) Food Science and Technology International, 4, pp. 159-167 | ||
| 504 | |a Sokhansanj, S., Patil, R.T., Kinetics of dehydration of green alfalfa (1996) Drying Technology, 14, pp. 1197-1234 | ||
| 504 | |a Torreggiani, D., Bertolo, G., The role of an osmotic step: Combined processes to improve quality and control functional properties in fruit and vegetables (2002) Engineering and Food for the 21st Century, pp. 651-669. , J. W. Chanes, G. V. Barbosa-Cánovas, & J. M. Aguilera (Eds.). Boca Raton, FL: CRC Press | ||
| 504 | |a Uddin, M.S., Hawlader, N.A., Evaluation of drying characteristics of pineapple in the production of pineapple powder (1990) Journal of Food Processing and Preservation, 14, pp. 375-391 | ||
| 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 | ||
| 504 | |a Valencia Rodríguez, M.T., (2001) Efecto del Tratamiento de Preservación por Depresión de la Actividad Acuosa en la Calidad del Alga Porphyra columbina, , M.Sc. thesis, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 504 | |a White, G.M., Bridges, T.C., Loewer, O.J., Ross, I.J., Thin layer drying model for soybeans (1981) Transactions of the American Society of Agricultural Engineers, 24, pp. 1643-1646 | ||
| 504 | |a White, G.M., Ross, I.J., Westerman, P.W., Drying rate and quality of white shelled corn as influenced by dew point temperature (1973) Transactions of the American Society of Agricultural Engineers, 16, pp. 118-120 | ||
| 520 | 3 | |a Osmosis with a solution of NaCl and sucrose to depress the water activity (aw) to 0.970 and the pH to 3.0 was assayed as a pretreatment to air-drying of red seaweeds (Porphyra columbina Montagne). Air-drying was performed at 30°C and 14% relative humidity. Process characteristics, color, flow pattern and rehydration ability of the milled product, were evaluated to determine the usefulness of osmosis. The aw attained after 2 h of drying was similar for both osmosed and nonosmosed Porphyra and higher than monolayer water activity for both products. Consequently, no additional benefits concerning stability during storage were observed, after applying osmosis. Moreover, severe changes in color occurred. Powder flowability evaluated through the measurement of compressibility and cohesiveness decreased with pretreatment, which also determined a more plastic behavior. In summary, osmotic dehydration as a pretreatment for air-dried seaweeds did not seem to improve the final product quality. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires and Consejo Nacional de Investigaciones Cientı́ficas y Técnicas de la República Argentina (CONICET). | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AIR-DRYING |
| 690 | 1 | 0 | |a PORPHYRA |
| 690 | 1 | 0 | |a TEXTURE |
| 690 | 1 | 0 | |a ALGAE |
| 690 | 1 | 0 | |a COLUMBINA |
| 690 | 1 | 0 | |a PORPHYRA |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a OSMOSIS |
| 700 | 1 | |a Rojas, A.M. | |
| 700 | 1 | |a Campos, C.A. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Academic Press, 2003 |g v. 36 |h pp. 415-422 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0037254848&doi=10.1016%2fS0023-6438%2803%2900039-2&partnerID=40&md5=7b79ee5a26c447e1561fc862016564cc |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/S0023-6438(03)00039-2 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v36_n4_p415_ValenciaRodriguez |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v36_n4_p415_ValenciaRodriguez |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v36_n4_p415_ValenciaRodriguez |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 65949 | ||