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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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dc.contributor.author Vega-Galvez, Antonio es_ES
dc.contributor.author Ah-Hen, Kong es_ES
dc.contributor.author Chacana, Marcelo es_ES
dc.contributor.author Vergara, Judith es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Lemus Mondaca, Roberto es_ES
dc.contributor.author Di Scala, Karina Cecilia
dc.date.accessioned 2016-12-20T10:48:16Z
dc.date.available 2016-12-20T10:48:16Z
dc.date.issued 2012-05-01
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/75427
dc.description.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, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1. Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 15.30 × 10 -9 m 2 s -1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ¿E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ¿E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass transition concept and microstructure analysis. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship 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 service of Universidad Politecnica de Valencia, Spain; for assistance in relation to the Cryo-SEM micrographs and Instituto de Ciencia y Tecnologia de los Alimentos (ICYTAL) - Universidad Austral de Chile, for the DSC equipment. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Research Department of Universidad de La Serena (DIULS), La Serena, Chile es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant activity es_ES
dc.subject Apple es_ES
dc.subject Drying kinetics es_ES
dc.subject Microstructure es_ES
dc.subject Total phenolics es_ES
dc.subject Air velocities es_ES
dc.subject Antioxidant activities es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Colour differences es_ES
dc.subject Drying kinetic es_ES
dc.subject Effect of temperature es_ES
dc.subject Effective moisture diffusivity es_ES
dc.subject Maximum temperature es_ES
dc.subject Microstructure analysis es_ES
dc.subject Quality attributes es_ES
dc.subject Rehydration ratio es_ES
dc.subject Scavenging activities es_ES
dc.subject Tissue damage es_ES
dc.subject Total phenolic content es_ES
dc.subject Agents es_ES
dc.subject Air es_ES
dc.subject Fruits es_ES
dc.subject Glass transition es_ES
dc.subject Kinetics es_ES
dc.subject Phenols es_ES
dc.subject Plants (botany) es_ES
dc.subject Temperature es_ES
dc.subject Tissue es_ES
dc.subject Value engineering es_ES
dc.subject Velocity es_ES
dc.subject Drying es_ES
dc.subject 1,1 diphenyl 2 picrylhydrazyl es_ES
dc.subject Phenol es_ES
dc.subject Airflow es_ES
dc.subject Article es_ES
dc.subject Biodegradation es_ES
dc.subject Controlled study es_ES
dc.subject Food color es_ES
dc.subject Food texture es_ES
dc.subject Fruit drying es_ES
dc.subject Fruit firmness es_ES
dc.subject Fruit morphology es_ES
dc.subject Moisture es_ES
dc.subject Plant parameters es_ES
dc.subject Rehydration es_ES
dc.subject Malus x domestica es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.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 es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2011.10.029
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 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodchem.2011.10.029 es_ES
dc.description.upvformatpinicio 51 es_ES
dc.description.upvformatpfin 59 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 132 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 215295 es_ES


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