PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
Autor/es:
NATALIA SOSA ; DANIELA M. SALVATORI ; CAROLINA SCHEBOR
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Nueva York; Año: 2010
ISSN:
1935-5130
Resumen:
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 (T2) for freeze-dried  apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T2) for freeze-dried  apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T2 values because they had lower water contents. The  dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher Fmax values during  puncture assay than those obtained for freeze-dried samples. SI samples showed higher Fmax 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.