Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the d...
Guardado en:
| Autores principales: | , , |
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| Formato: | Articulo |
| Lenguaje: | Español |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/140342 |
| Aporte de: |
| Sumario: | BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained. |
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