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Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

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Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

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dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Moraga Ballesteros, María José es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2016-07-29T10:11:39Z
dc.date.available 2016-07-29T10:11:39Z
dc.date.issued 2011-10
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/68443
dc.description.abstract [EN] The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and water activity values that define important changes in the textural and optical properties of freeze-dried banana and apple slices have been related to the critical water content and water activity that cause the glass transition in both products. From the obtained results, it may be concluded that both approaches, glass transition and water activity, may be considered to prevent changes in the mechanical properties, while only the concept of water activity is needed to control the browning reactions that take place in the fruits. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject CIELab color co-ordinates es_ES
dc.subject Critical water content-critical water activity es_ES
dc.subject Glassy-rubbery state es_ES
dc.subject Mechanical puncture test es_ES
dc.subject Translucency es_ES
dc.subject Water adsorption es_ES
dc.subject CIELAB color es_ES
dc.subject Adsorption es_ES
dc.subject Chemical contamination es_ES
dc.subject Fruits es_ES
dc.subject Glass es_ES
dc.subject Glass transition es_ES
dc.subject Mechanical properties es_ES
dc.subject Optical properties es_ES
dc.subject Water content es_ES
dc.subject Malus x domestica es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.05.009
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.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Moraga Ballesteros, G.; Talens Oliag, P.; Moraga Ballesteros, MJ.; Martínez Navarrete, N. (2011). Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices. Journal of Food Engineering. 106(3):212-219. doi:10.1016/j.jfoodeng.2011.05.009 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2011.05.009 es_ES
dc.description.upvformatpinicio 212 es_ES
dc.description.upvformatpfin 219 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 106 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 205445 es_ES


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