INVESTIGADORES
DI SCALA Karina Cecilia
artículos
Título:
Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil
Autor/es:
JESSICA LÓPEZ; ELSA URIBE; ANTONIO VEGA-GÁLVEZ; MARGARITA MIRANDA; JUDITH VERGARA; EDUARDO GONZALES; KARINA DI SCALA
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Año: 2010 vol. 3 p. 772 - 777
ISSN:
1935-5130
Resumen:
Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol−1 was found. Important losses of vitamin C were reported during drying for all the working temperatures (p
