Glass transitions and shrinkage during drying and storage of osmosed apple pieces

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dc.contributor.authordel Valle, JM
dc.contributor.authorCuadros, TRM
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T13:48:50Z
dc.date.available2024-01-10T13:48:50Z
dc.date.issued1998
dc.description.abstractThe relationship between shrinkage during drying and 'glass'-'rubber' transitions of apple tissue was studied. Our results did not indicate that structural collapse of apple pieces can be reduced by diminishing the difference Delta T between drying temperature and glass transition temperature (T-g) of the fruit matrix. Apple shrinkage was not consistently depressed by reducing drying temperature, infusing larger amounts of T-g-depressing agents (sucrose, maltose, lactose) or infusing similar amounts of solutes with higher anhydrous T(g)s. However, sugars added during osmotic dehydration pretreatments help decreasing structural collapse during subsequent air drying, which was reflected by a 20-65% increase in final volume of samples treated with 50% sucrose and maltose solutions as compared to an air-dried, control sample. Dried samples remained in the "rubbery" state after drying and shrunk during subsequent storage. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent14 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0963-9969(98)00059-3
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/S0963-9969(98)00059-3
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79401
dc.identifier.wosidWOS:000078769800002
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final204
dc.pagina.inicio191
dc.publisherELSEVIER SCIENCE BV
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectshrinkage
dc.subjectosmotic dehydration
dc.subjectair drying
dc.subjectglass transitions
dc.subjectwater activity
dc.subjectTEMPERATURE VACUUM DEHYDRATION
dc.subjectOSMOTIC DEHYDRATION
dc.subjectSTATE DIAGRAMS
dc.subjectTHERMAL-BEHAVIOR
dc.subjectFOOD
dc.subjectMOISTURE
dc.subjectFOODSTUFFS
dc.subjectPRODUCTS
dc.subjectPOROSITY
dc.subjectQUALITY
dc.titleGlass transitions and shrinkage during drying and storage of osmosed apple pieces
dc.typeartículo
dc.volumen31
sipa.codpersvinculados99054
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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