Effect of relative humidity on shrinkage and color changes in dehydrated strawberry

Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in...

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Autores principales:	Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P.
Formato:	SER
Materias:	Freeze-dried strawberry Glass transition Relative humidity Shrinkage
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p469_AgudeloLaverde
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_15710297_v_n_p469_AgudeloLaverde
record_format	dspace
spelling	todo:paper_15710297_v_n_p469_AgudeloLaverde2023-10-03T16:26:57Z Effect of relative humidity on shrinkage and color changes in dehydrated strawberry Agudelo-Laverde, L.M. Acevedo, N. Schebor, C. Buera, M.P. Freeze-dried strawberry Glass transition Relative humidity Shrinkage Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in addition to decreasing viscosity and increasing rate, other changes such as crystallization and structural collapse affect the rate of discoloration (Karmas et al. 1992). Diffusion-controlled chemical reactions are particularly dependent on translational diffusivity of the reactants (or on the viscosity of the matrix material) and are thus susceptible to the physical state of the system (Slade et al. 1995). It has been shown that matrix collapse caused by storage above the glass transition temperature (Tg) or by mechanical compression and porosity (Burin et al. 2004; White and Bell 1999) affected browning rates, indicating that besides water content, system structure plays a relevant role. © 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_p469_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	Freeze-dried strawberry Glass transition Relative humidity Shrinkage
spellingShingle	Freeze-dried strawberry Glass transition Relative humidity Shrinkage Agudelo-Laverde, L.M. Acevedo, N. Schebor, C. Buera, M.P. Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
topic_facet	Freeze-dried strawberry Glass transition Relative humidity Shrinkage
description	Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in addition to decreasing viscosity and increasing rate, other changes such as crystallization and structural collapse affect the rate of discoloration (Karmas et al. 1992). Diffusion-controlled chemical reactions are particularly dependent on translational diffusivity of the reactants (or on the viscosity of the matrix material) and are thus susceptible to the physical state of the system (Slade et al. 1995). It has been shown that matrix collapse caused by storage above the glass transition temperature (Tg) or by mechanical compression and porosity (Burin et al. 2004; White and Bell 1999) affected browning rates, indicating that besides water content, system structure plays a relevant role. © 2015, Springer Science+Business Media New York.
format	SER
author	Agudelo-Laverde, L.M. Acevedo, N. Schebor, C. Buera, M.P.
author_facet	Agudelo-Laverde, L.M. Acevedo, N. Schebor, C. Buera, M.P.
author_sort	Agudelo-Laverde, L.M.
title	Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
title_short	Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
title_full	Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
title_fullStr	Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
title_full_unstemmed	Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
title_sort	effect of relative humidity on shrinkage and color changes in dehydrated strawberry
url	http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p469_AgudeloLaverde
work_keys_str_mv	AT agudelolaverdelm effectofrelativehumidityonshrinkageandcolorchangesindehydratedstrawberry AT acevedon effectofrelativehumidityonshrinkageandcolorchangesindehydratedstrawberry AT scheborc effectofrelativehumidityonshrinkageandcolorchangesindehydratedstrawberry AT bueramp effectofrelativehumidityonshrinkageandcolorchangesindehydratedstrawberry
_version_	1807319189135818752

Effect of relative humidity on shrinkage and color changes in dehydrated strawberry

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