Microstructure analysis on pre-treated apple slices and its effect on water release during air drying

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dc.contributor.authorRamirez, C.
dc.contributor.authorTroncoso, E.
dc.contributor.authorMunoz, J.
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2024-01-10T13:14:51Z
dc.date.available2024-01-10T13:14:51Z
dc.date.issued2011
dc.description.abstractMicrostructural studies have played an important role in the comprehensive understanding of some food phenomena that occur during drying processes. The aim of this work was to study the effect of four pre-treatments (immersion in boiling water, vacuum impregnation, freezing/thawing, and uni-axial compression) on apple microstructure characterized by cell cavities size parameter and how the changes induced by these pre-treatments can affect the water loss rate during air drying. The quantitative structure analysis showed that freezing/thawing and compression pre-treatments caused more damage on the apple structure, yielding larger cell cavities in comparison to vacuum impregnation and immersion in boiling water and control. Apple slices that were frozen/thawed, compressed and immersed in boiling water displayed the higher drying rates and diffusivity coefficients than the vacuum impregnated and control samples. These results allow concluding that disruption of the cell walls can be considered as a factor that affects the drying rate. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.funderChilean National Commission for Science and Technological Research-CONICYT
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2011.05.020
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2011.05.020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78446
dc.identifier.wosidWOS:000293149400010
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Troncoso E ;S/I;174028
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final261
dc.pagina.inicio253
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectApple slices
dc.subjectPre-treatments
dc.subjectMicrostructure
dc.subjectAir drying
dc.subjectWater loss
dc.subjectModeling
dc.subjectKINETICS
dc.subjectTISSUE
dc.subjectMICROWAVE
dc.subjectREHYDRATION
dc.subjectDEHYDRATION
dc.subjectPRESSURE
dc.subjectTENSILE
dc.subjectSOLUTE
dc.subjectRATES
dc.titleMicrostructure analysis on pre-treated apple slices and its effect on water release during air drying
dc.typeartículo
dc.volumen106
sipa.codpersvinculados99054
sipa.codpersvinculados174028
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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