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Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

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Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

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Vega-Galvez, A.; Ah-Hen, K.; Chacana, M.; Vergara, J.; Martínez Monzó, J.; García Segovia, P.; Lemus Mondaca, R.... (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry. 132(1):51-59. doi:10.1016/j.foodchem.2011.10.029

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Title: Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...[+]
Subjects: Antioxidant activity , Apple , Drying kinetics , Microstructure , Total phenolics , Air velocities , Antioxidant activities , Antioxidant capacity , Colour differences , Drying kinetic , Effect of temperature , Effective moisture diffusivity , Maximum temperature , Microstructure analysis , Quality attributes , Rehydration ratio , Scavenging activities , Tissue damage , Total phenolic content , Agents , Air , Fruits , Glass transition , Kinetics , Phenols , Plants (botany) , Temperature , Tissue , Value engineering , Velocity , Drying , 1,1 diphenyl 2 picrylhydrazyl , Phenol , Airflow , Article , Biodegradation , Controlled study , Food color , Food texture , Fruit drying , Fruit firmness , Fruit morphology , Moisture , Plant parameters , Rehydration , Malus x domestica
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.10.029
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodchem.2011.10.029
Thanks:
The authors gratefully acknowledge the Research Department of Universidad de La Serena (DIULS), La Serena, Chile, for providing financial support for the publication of this research. In addition, we thank the microscopy ...[+]
Type: Artículo

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