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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics

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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics

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dc.contributor.author Zura-Bravo, L. es_ES
dc.contributor.author Ah-Hen, K. es_ES
dc.contributor.author Vega-Galvez, A. es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Lemus-Mondaca, R. es_ES
dc.date.accessioned 2015-11-24T08:26:44Z
dc.date.available 2015-11-24T08:26:44Z
dc.date.issued 2013-10
dc.identifier.issn 0145-8876
dc.identifier.uri http://hdl.handle.net/10251/57968
dc.description.abstract Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing temperature on quality attributes and rehydration kinetics. Diffusion coefficient increased with process temperature from 1.36 to 2.37 ¥ 10-9 m2/s. The Weibull model obtained the best fit quality for the experimental data based on statistical test, chi square. Color was not recovered during rehydration and the results indicated that the use of low temperatures is more adequate. Water-holding capacity decreased, while rehydration ratio increased with increasing rehydration temperature, indicating structural modifications. Increasing rehydration temperatures led to a reduction in the glass transition temperature and hardness values of samples. The radical-scavenging activity showed higher antioxidant activity at higher rehydration temperatures rather than at lower temperatures. It was found that rehydration temperature modifies the cell structure and antioxidant capacity of final product. es_ES
dc.description.sponsorship The authors gratefully acknowledge financial support of the Research Department of Universidad de la Serena for the publication of this research. en_EN
dc.language Inglés es_ES
dc.publisher Wiley: 12 months es_ES
dc.publisher Wiley-Blackwell es_ES
dc.relation.ispartof Journal of Food Process Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant, apple slices, rehydration kinetics, microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/jfpe.12018
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Zura-Bravo, L.; Ah-Hen, K.; Vega-Galvez, A.; García Segovia, P.; Lemus-Mondaca, R. (2013). Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics. Journal of Food Process Engineering. 36(5):559-571. doi:10.1111/jfpe.12018 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/jfpe.12018 es_ES
dc.description.upvformatpinicio 559 es_ES
dc.description.upvformatpfin 571 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 36 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 256584 es_ES
dc.contributor.funder Universidad de La Serena es_ES
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