An exhaustive study on physicochemical and structural changes during drying of apple discs

Dehydration is one of the most employed techniques in the preservation and development of foods. Water is a vital component in the structural preservation and functional integrity of vegetable tissues. As a consequence of its removal during convective air drying, great physicochemical changes in bio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Casim, S.M., Mazzobre, M.F., Alzamora, S.M.
Formato:	SER
Materias:	Apple Drying Mechanical behavior Shrinkage Structure Thermal transitions Water mobility
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p311_Casim
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_15710297_v_n_p311_Casim
record_format	dspace
spelling	todo:paper_15710297_v_n_p311_Casim2023-10-03T16:26:56Z An exhaustive study on physicochemical and structural changes during drying of apple discs Casim, S.M. Mazzobre, M.F. Alzamora, S.M. Apple Drying Mechanical behavior Shrinkage Structure Thermal transitions Water mobility Dehydration is one of the most employed techniques in the preservation and development of foods. Water is a vital component in the structural preservation and functional integrity of vegetable tissues. As a consequence of its removal during convective air drying, great physicochemical changes in biopolymer composition and spatial conformation are presented, inducing disarrangements and/or destruction of the natural structure, shrinkage, changes in water and biopolymer mobility and distribution, changes in thermal transitions, color changes, and modification in mechanical properties, among others. These characteristics have been identified as the most important properties associated with modifications in quality properties of fruits (Chapman 1994; Krokida et al. 1998, 2000; Ruan and Chen 1998). © 2015, Springer Science+Business Media New York. SER info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p311_Casim
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 Drying Mechanical behavior Shrinkage Structure Thermal transitions Water mobility
spellingShingle	Apple Drying Mechanical behavior Shrinkage Structure Thermal transitions Water mobility Casim, S.M. Mazzobre, M.F. Alzamora, S.M. An exhaustive study on physicochemical and structural changes during drying of apple discs
topic_facet	Apple Drying Mechanical behavior Shrinkage Structure Thermal transitions Water mobility
description	Dehydration is one of the most employed techniques in the preservation and development of foods. Water is a vital component in the structural preservation and functional integrity of vegetable tissues. As a consequence of its removal during convective air drying, great physicochemical changes in biopolymer composition and spatial conformation are presented, inducing disarrangements and/or destruction of the natural structure, shrinkage, changes in water and biopolymer mobility and distribution, changes in thermal transitions, color changes, and modification in mechanical properties, among others. These characteristics have been identified as the most important properties associated with modifications in quality properties of fruits (Chapman 1994; Krokida et al. 1998, 2000; Ruan and Chen 1998). © 2015, Springer Science+Business Media New York.
format	SER
author	Casim, S.M. Mazzobre, M.F. Alzamora, S.M.
author_facet	Casim, S.M. Mazzobre, M.F. Alzamora, S.M.
author_sort	Casim, S.M.
title	An exhaustive study on physicochemical and structural changes during drying of apple discs
title_short	An exhaustive study on physicochemical and structural changes during drying of apple discs
title_full	An exhaustive study on physicochemical and structural changes during drying of apple discs
title_fullStr	An exhaustive study on physicochemical and structural changes during drying of apple discs
title_full_unstemmed	An exhaustive study on physicochemical and structural changes during drying of apple discs
title_sort	exhaustive study on physicochemical and structural changes during drying of apple discs
url	http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p311_Casim
work_keys_str_mv	AT casimsm anexhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs AT mazzobremf anexhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs AT alzamorasm anexhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs AT casimsm exhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs AT mazzobremf exhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs AT alzamorasm exhaustivestudyonphysicochemicalandstructuralchangesduringdryingofapplediscs
_version_	1807321560938184704

An exhaustive study on physicochemical and structural changes during drying of apple discs

Ejemplares similares