Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

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dc.contributor.authorAcevedo, Nuria C.
dc.contributor.authorBriones, Vilbett
dc.contributor.authorBuera, Pilar
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:40:23Z
dc.date.available2024-01-10T12:40:23Z
dc.date.issued2008
dc.description.abstractBlanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 degrees C under a wide range of relative humidity (RH). Blanched and unblanched apple discs were dehydrated by vacuum drying or freeze-drying to induce the formation of different structures, then equilibrated from 33% to 75% RH and stored at 70 degrees C in order to promote browning. Color changes on the surface of apple discs were analyzed non-invasively by image analysis using a computerized vision system. Pre-treatments and drying conditions modified the structural characteristics of apple discs, which in turn, changed sorption properties, texture hardness and browning development. Microstructural changes (e.g., loss of cellular integrity) promoted higher browning rates, the rate and degree of browning was analyzed. (c) 2007 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent10 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2007.06.037
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2007.06.037
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77303
dc.identifier.wosidWOS:000251178900007
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Briones V;S/I;123293
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final231
dc.pagina.inicio222
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectapple
dc.subjectmicrostructure
dc.subjectbrowning
dc.subjectkinetics
dc.subjecthardness
dc.subjectfreeze-drying
dc.subjectvacuum drying
dc.subjectcolor
dc.subjectIMAGE-ANALYSIS
dc.subjectSLICES
dc.subjectQUALITY
dc.subjectTEXTURE
dc.subjectSOLIDS
dc.titleMicrostructure affects the rate of chemical, physical and color changes during storage of dried apple discs
dc.typeartículo
dc.volumen85
sipa.codpersvinculados99054
sipa.codpersvinculados123293
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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