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Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit.

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Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit.

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dc.contributor.author Moraga Ballesteros, María José es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-31T11:29:32Z
dc.date.available 2017-01-31T11:29:32Z
dc.date.issued 2011-01
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/77474
dc.description.abstract Osmotic dehydration (OD) of grapefruit (55 degrees Brix sucrose solution, 30 degrees C) was carried out to obtain 75 g water/100 g sample in the final product. Although the grapefruit was replaced each time, the osmotic solution (OS) was reused for five OD cycles, with or without pasteurization. The samples obtained in cycles 1, 3 and 5, were stored at 10 degrees C. Changes in degrees Brix, water content, water activity, pH, total acidity, ascorbic acid content, cation concentration, respiration rate and total microbial counts at different storage times were analyzed and compared to fresh-cut grapefruit stored under the same conditions. During OD, a partial loss of the natural soluble substances present in the fruit was observed. In terms of the dehydration level reached by the fruit, it is possible to reuse the OS in up to 5 OD, without any reconcentration treatment. Nevertheless, it is advisable to pasteurize the OS before each cycle in order to obtain a product with a shelf-life of between 7 and 12 days in refrigeration, depending on the number of cycles es_ES
dc.description.sponsorship The authors thank the Ministerio de Ciencia y Tecnologia and the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the project AGL2005-05994. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia y Tecnologia es_ES
dc.relation Fondo Europeo de Desarrollo Regional (FEDER) AGL2005-05994 es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Ascorbic acid es_ES
dc.subject Shelf-life es_ES
dc.subject Microbial stability es_ES
dc.subject Respiration rate es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2010.05.018
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural 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, MJ.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2011). Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit. Food Science and Technology. 44(1):35-41. doi:10.1016/j.lwt.2010.05.018 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.lwt.2010.05.018 es_ES
dc.description.upvformatpinicio 35 es_ES
dc.description.upvformatpfin 41 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 41428 es_ES


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