Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 °C under a wide rang...

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Detalles Bibliográficos
Autores principales: Acevedo, Nuria Cristina, Buera, María del Pilar
Publicado: 2008
Materias:
Apple
Browning
Color
Freeze-drying
Hardness
Kinetics
Microstructure
Vacuum drying
Atmospheric humidity
Drying
Fracture mechanics
Freezing
Sorption
Vacuum
Color changes
Freeze drying
Food processing
Malus x domestica
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v85_n2_p222_Acevedo
http://hdl.handle.net/20.500.12110/paper_02608774_v85_n2_p222_Acevedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v85_n2_p222_Acevedo
record_format dspace
spelling paper:paper_02608774_v85_n2_p222_Acevedo2023-06-08T15:22:39Z Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs Acevedo, Nuria Cristina Buera, María del Pilar Apple Browning Color Freeze-drying Hardness Kinetics Microstructure Vacuum drying Atmospheric humidity Color Drying Fracture mechanics Freezing Hardness Microstructure Sorption Vacuum Browning Color changes Freeze drying Vacuum drying Food processing Malus x domestica Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 °C under a wide range of relative humidity (RH). Blanched and unblanched apple discs were dehydrated by vacuum drying or freeze-drying to induce the formation of different structures, then equilibrated from 33% to 75% RH and stored at 70 °C in order to promote browning. Color changes on the surface of apple discs were analyzed non-invasively by image analysis using a computerized vision system. Pre-treatments and drying conditions modified the structural characteristics of apple discs, which in turn, changed sorption properties, texture hardness and browning development. Microstructural changes (e.g., loss of cellular integrity) promoted higher browning rates, the rate and degree of browning was analyzed. © 2007 Elsevier Ltd. All rights reserved. Fil:Acevedo, N.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v85_n2_p222_Acevedo http://hdl.handle.net/20.500.12110/paper_02608774_v85_n2_p222_Acevedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Apple
Browning
Color
Freeze-drying
Hardness
Kinetics
Microstructure
Vacuum drying
Atmospheric humidity
Color
Drying
Fracture mechanics
Freezing
Hardness
Microstructure
Sorption
Vacuum
Browning
Color changes
Freeze drying
Vacuum drying
Food processing
Malus x domestica
spellingShingle Apple
Browning
Color
Freeze-drying
Hardness
Kinetics
Microstructure
Vacuum drying
Atmospheric humidity
Color
Drying
Fracture mechanics
Freezing
Hardness
Microstructure
Sorption
Vacuum
Browning
Color changes
Freeze drying
Vacuum drying
Food processing
Malus x domestica
Acevedo, Nuria Cristina
Buera, María del Pilar
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
topic_facet Apple
Browning
Color
Freeze-drying
Hardness
Kinetics
Microstructure
Vacuum drying
Atmospheric humidity
Color
Drying
Fracture mechanics
Freezing
Hardness
Microstructure
Sorption
Vacuum
Browning
Color changes
Freeze drying
Vacuum drying
Food processing
Malus x domestica
description Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 °C under a wide range of relative humidity (RH). Blanched and unblanched apple discs were dehydrated by vacuum drying or freeze-drying to induce the formation of different structures, then equilibrated from 33% to 75% RH and stored at 70 °C in order to promote browning. Color changes on the surface of apple discs were analyzed non-invasively by image analysis using a computerized vision system. Pre-treatments and drying conditions modified the structural characteristics of apple discs, which in turn, changed sorption properties, texture hardness and browning development. Microstructural changes (e.g., loss of cellular integrity) promoted higher browning rates, the rate and degree of browning was analyzed. © 2007 Elsevier Ltd. All rights reserved.
author Acevedo, Nuria Cristina
Buera, María del Pilar
author_facet Acevedo, Nuria Cristina
Buera, María del Pilar
author_sort Acevedo, Nuria Cristina
title Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
title_short Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
title_full Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
title_fullStr Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
title_full_unstemmed Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
title_sort microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
publishDate 2008
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v85_n2_p222_Acevedo
http://hdl.handle.net/20.500.12110/paper_02608774_v85_n2_p222_Acevedo
work_keys_str_mv AT acevedonuriacristina microstructureaffectstherateofchemicalphysicalandcolorchangesduringstorageofdriedapplediscs
AT bueramariadelpilar microstructureaffectstherateofchemicalphysicalandcolorchangesduringstorageofdriedapplediscs
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