Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were...

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Autores principales: Agudelo Laverde, Lina Marcela, Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado: 2011
Materias:
Browning
Image analysis
Melon
Pear
Physical properties
Computer vision system
Dehydrated foods
Dried fruits
Integrated approach
Maillard reaction
NMR relaxation
Rate dependence
Relative humidities
Structural collapse
Thermal transitions
Time-resolved
Water sorption
Water sorption isotherms
Atmospheric humidity
Computer vision
Materials properties
Sorption
Fruits
Cucumis
Pyrus
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde
http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v44_n4_p963_AgudeloLaverde
record_format dspace
spelling paper:paper_00236438_v44_n4_p963_AgudeloLaverde2023-06-08T14:51:45Z Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Browning Image analysis Melon Pear Physical properties Browning Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction Melon NMR relaxation Pear Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Image analysis Materials properties Physical properties Sorption Fruits Cucumis Pyrus Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were freeze-dried and equilibrated in a broad RH range. The changes in reflectance were analyzed using a computer vision system, which was appropriate to determine the appearance changes during storage of dehydrated fruits. Time resolved 1H NMR, thermal transitions, structural collapse and water sorption isotherms were evaluated. The browning rate versus RH curve presented a bell shape which could be related to the information provided by the determinations of the physical properties. The results allowed the integration of water sorption information, 1H NMR relaxation times, T-Tg, and structural collapse to interpret the browning rate versus RH behavior of fruit systems. © 2010 Elsevier Ltd. Fil:Agudelo Laverde, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Acevedo, N.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Browning
Image analysis
Melon
Pear
Physical properties
Browning
Computer vision system
Dehydrated foods
Dried fruits
Integrated approach
Maillard reaction
Melon
NMR relaxation
Pear
Rate dependence
Relative humidities
Structural collapse
Thermal transitions
Time-resolved
Water sorption
Water sorption isotherms
Atmospheric humidity
Computer vision
Image analysis
Materials properties
Physical properties
Sorption
Fruits
Cucumis
Pyrus
spellingShingle Browning
Image analysis
Melon
Pear
Physical properties
Browning
Computer vision system
Dehydrated foods
Dried fruits
Integrated approach
Maillard reaction
Melon
NMR relaxation
Pear
Rate dependence
Relative humidities
Structural collapse
Thermal transitions
Time-resolved
Water sorption
Water sorption isotherms
Atmospheric humidity
Computer vision
Image analysis
Materials properties
Physical properties
Sorption
Fruits
Cucumis
Pyrus
Agudelo Laverde, Lina Marcela
Acevedo, Nuria Cristina
Schebor, Carolina C.
Buera, María del Pilar
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
topic_facet Browning
Image analysis
Melon
Pear
Physical properties
Browning
Computer vision system
Dehydrated foods
Dried fruits
Integrated approach
Maillard reaction
Melon
NMR relaxation
Pear
Rate dependence
Relative humidities
Structural collapse
Thermal transitions
Time-resolved
Water sorption
Water sorption isotherms
Atmospheric humidity
Computer vision
Image analysis
Materials properties
Physical properties
Sorption
Fruits
Cucumis
Pyrus
description Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were freeze-dried and equilibrated in a broad RH range. The changes in reflectance were analyzed using a computer vision system, which was appropriate to determine the appearance changes during storage of dehydrated fruits. Time resolved 1H NMR, thermal transitions, structural collapse and water sorption isotherms were evaluated. The browning rate versus RH curve presented a bell shape which could be related to the information provided by the determinations of the physical properties. The results allowed the integration of water sorption information, 1H NMR relaxation times, T-Tg, and structural collapse to interpret the browning rate versus RH behavior of fruit systems. © 2010 Elsevier Ltd.
author Agudelo Laverde, Lina Marcela
Acevedo, Nuria Cristina
Schebor, Carolina C.
Buera, María del Pilar
author_facet Agudelo Laverde, Lina Marcela
Acevedo, Nuria Cristina
Schebor, Carolina C.
Buera, María del Pilar
author_sort Agudelo Laverde, Lina Marcela
title Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
title_short Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
title_full Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
title_fullStr Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
title_full_unstemmed Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
title_sort integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde
http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde
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AT scheborcarolinac integratedapproachforinterpretingbrowningratedependencewithrelativehumidityindehydratedfruits
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