RUBIO-ARRAEZ, SUSANA; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa(2015)
Orange slices have been osmotically dehydrated using as osmotic agents new healthy sweeteners: isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study was done by analyzing changes in the water activity, ...
[EN] Osmotic dehydration of apple was modeled considering the mechanisms involved in the solutes transfer within the plant matrix: impregnation and diffusion. The model mathematical writing includes the impregnation layer ...
Rubio Arraez, Susana; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa(Wiley, 2015-09)
Lemon slices were osmotically dehydrated using the following healthy sweeteners as osmotic agents: tagatose, isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study using a Fickian approach was performed, ...
[EN] Osmotic dehydration experiments of Granny Smith apple were carried out in order to model the operation by using a nonlinear irreversible thermodynamic approach Samples were immersed into 65% (w/w) sucrose aqueous ...
[EN] The effect of the application of a pre-osmotic treatment to obtain hot air dried cocona(Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical andmechanical properties of cocona chips ...
Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José(Elsevier, 2017)
[EN] Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to ...
Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Romani, S.; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José(Elsevier, 2017)
[EN] This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water ...
Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria(Springer Verlag (Germany), 2013-01)
Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of ...
Mayor López, Luis; Moreira, R.; Sereno, A. M.(Elsevier, 2011-03)
The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were ...
[EN] Background: The development of fruit-based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit-gel ...
Igual Ramo, Marta; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores; Andrés Grau, Ana María(De GruyterBerkeley Electronic Press, 2011)
The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...
Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria(Sage, 2015-04)
[EN] Fruits are widely revered for their micronutrient properties. They serve as a primary source of vitamins and
minerals as well as of natural phytonutrients with antioxidant properties. Jam constitutes an interesting ...
Musielak, Grzegorz(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] The aim of presented studies is to investigate of influence of ultrasonic assistance on both osmotic dehydration and convective drying. A wide range of different materials, as well as several osmotic agents were tested. ...
[EN] This contribution presents a study on osmotic dehydration of tissue structured foods based on a microstructural approach in which simplified systems such as isolated apple cells and protoplasts have been used. An ...
Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Rosa Barbosa, Estela María; Andrés Grau, Ana María; Escriche Roberto, Mª Isabel(Elsevier, 2012-02-15)
[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...