Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods

The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative humidity (RH) at 20 °C. Control samples (air- and freeze-dried) behaved simila...

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Detalles Bibliográficos
Autores principales: Sosa, N., Salvatori, D.M., Schebor, C.
Formato: JOUR
Materias:
Apple
Dehydration
Physical properties
Sucrose infusion
Texture
Air drying
Control samples
Drying methods
Magnetic resonance relaxation
Mechanic behavior
Osmotic dehydration
Physico-chemicals
Pre-Treatment
Processing technologies
Si process
Textural properties
Water sorption
Fruits
Mechanical properties
Sorption
Sugar (sucrose)
Textures
Drying
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v5_n5_p1790_Sosa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v5_n5_p1790_Sosa
record_format dspace
spelling todo:paper_19355130_v5_n5_p1790_Sosa2023-10-03T16:36:25Z Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods Sosa, N. Salvatori, D.M. Schebor, C. Apple Dehydration Physical properties Sucrose infusion Texture Air drying Apple Control samples Drying methods Magnetic resonance relaxation Mechanic behavior Osmotic dehydration Physico-chemicals Pre-Treatment Processing technologies Si process Textural properties Water sorption Dehydration Fruits Mechanical properties Physical properties Sorption Sugar (sucrose) Textures Drying Malus x domestica The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative humidity (RH) at 20 °C. Control samples (air- and freeze-dried) behaved similarly regarding water sorption and glass transition temperature. SI process caused important changes in the water sorption behavior of air-dried samples. Nuclear magnetic resonance relaxation times values (T 2) for freeze-dried apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T 2 values because they had lower water contents. The dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher F max values during puncture assay than those obtained for freeze-dried samples. SI samples showed higher F max values for both drying methods. The crust formed during air drying generated crispier materials along the whole RH range, while freeze-dried matrices were more deformable with the increase in RH. SI pretreatment also allowed diminishing browning development. The results obtained are useful in the choice of processing technologies of organoleptically acceptable dehydrated fruits for direct consumption or for their incorporation into compound foods. © 2010 Springer Science + Business Media, LLC. Fil:Sosa, N. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v5_n5_p1790_Sosa
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
Dehydration
Physical properties
Sucrose infusion
Texture
Air drying
Apple
Control samples
Drying methods
Magnetic resonance relaxation
Mechanic behavior
Osmotic dehydration
Physico-chemicals
Pre-Treatment
Processing technologies
Si process
Textural properties
Water sorption
Dehydration
Fruits
Mechanical properties
Physical properties
Sorption
Sugar (sucrose)
Textures
Drying
Malus x domestica
spellingShingle Apple
Dehydration
Physical properties
Sucrose infusion
Texture
Air drying
Apple
Control samples
Drying methods
Magnetic resonance relaxation
Mechanic behavior
Osmotic dehydration
Physico-chemicals
Pre-Treatment
Processing technologies
Si process
Textural properties
Water sorption
Dehydration
Fruits
Mechanical properties
Physical properties
Sorption
Sugar (sucrose)
Textures
Drying
Malus x domestica
Sosa, N.
Salvatori, D.M.
Schebor, C.
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
topic_facet Apple
Dehydration
Physical properties
Sucrose infusion
Texture
Air drying
Apple
Control samples
Drying methods
Magnetic resonance relaxation
Mechanic behavior
Osmotic dehydration
Physico-chemicals
Pre-Treatment
Processing technologies
Si process
Textural properties
Water sorption
Dehydration
Fruits
Mechanical properties
Physical properties
Sorption
Sugar (sucrose)
Textures
Drying
Malus x domestica
description The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative humidity (RH) at 20 °C. Control samples (air- and freeze-dried) behaved similarly regarding water sorption and glass transition temperature. SI process caused important changes in the water sorption behavior of air-dried samples. Nuclear magnetic resonance relaxation times values (T 2) for freeze-dried apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T 2 values because they had lower water contents. The dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher F max values during puncture assay than those obtained for freeze-dried samples. SI samples showed higher F max values for both drying methods. The crust formed during air drying generated crispier materials along the whole RH range, while freeze-dried matrices were more deformable with the increase in RH. SI pretreatment also allowed diminishing browning development. The results obtained are useful in the choice of processing technologies of organoleptically acceptable dehydrated fruits for direct consumption or for their incorporation into compound foods. © 2010 Springer Science + Business Media, LLC.
format JOUR
author Sosa, N.
Salvatori, D.M.
Schebor, C.
author_facet Sosa, N.
Salvatori, D.M.
Schebor, C.
author_sort Sosa, N.
title Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
title_short Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
title_full Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
title_fullStr Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
title_full_unstemmed Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
title_sort physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods
url http://hdl.handle.net/20.500.12110/paper_19355130_v5_n5_p1790_Sosa
work_keys_str_mv AT sosan physicochemicalandmechanicalpropertiesofapplediskssubjectedtoosmoticdehydrationanddifferentdryingmethods
AT salvatoridm physicochemicalandmechanicalpropertiesofapplediskssubjectedtoosmoticdehydrationanddifferentdryingmethods
AT scheborc physicochemicalandmechanicalpropertiesofapplediskssubjectedtoosmoticdehydrationanddifferentdryingmethods
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