Show simple item record

resumen

Abstract
The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the [ver mas...]
dc.contributor.authorPirone, Beatriz N.
dc.contributor.authorDe Michelis, Antonio
dc.contributor.authorSalvatori, Daniela Marisol
dc.date.accessioned2018-12-20T13:29:00Z
dc.date.available2018-12-20T13:29:00Z
dc.date.issued2014-06
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.otherhttps://doi.org/10.1007/s11947-013-1238-x
dc.identifier.urihttps://link.springer.com/article/10.1007/s11947-013-1238-x
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4123
dc.description.abstractThe effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3–0.4 kg water/kg dm (a w ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSpringeres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood and Bioprocess Technology 7 (6) : 1640–1655 (June 2014)es_AR
dc.subjectCerezaes_AR
dc.subjectCherrieseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectSecadoes_AR
dc.subjectDryingeng
dc.subjectColores_AR
dc.subjectColoureng
dc.subjectAntocianinases_AR
dc.subjectAnthocyaninseng
dc.subjectMadurezes_AR
dc.subjectMaturityeng
dc.subject.otherVariedad Napolitanaes_AR
dc.titlePretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherrieses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Barilochees_AR
dc.description.filFil: Pirone, Beatriz N. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentinaes_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record