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- Title
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods.
- Authors
Sosa, Natalia; Salvatori, Daniela; Schebor, Carolina
- Abstract
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) for freeze-dried apples were higher than those for air-dried samples. Samples subjected to previous SI always presented lower T values because they had lower water contents. The dehydration method also affected the mechanic behavior. Air-dried samples exhibited higher F values during puncture assay than those obtained for freeze-dried samples. SI samples showed higher F 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.
- Subjects
PLANT mechanics; APPLES; FOOD dehydration; DRIED foods; FREEZE-dried foods; SUCROSE; FOOD texture; FOOD consumption
- Publication
Food & Bioprocess Technology, 2012, Vol 5, Issue 5, p1790
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-010-0468-4