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Effect of processing on the drying kinetics and functional value of dried apricot

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Effect of processing on the drying kinetics and functional value of dried apricot

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dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García Martínez, Eva María es_ES
dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-31T11:54:22Z
dc.date.available 2017-01-31T11:54:22Z
dc.date.issued 2012-07
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/77479
dc.description.abstract Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact on the functional compounds must be taken into account if they are to be recommended as an attractive drying option. This work compares the drying kinetics and the change in the organic acids, phenolic compounds and antioxidant activity of dried apricot when using hot air drying and microwave energy. Empirical (linear and Page) equations can be used to model the drying kinetics in air, combined air-microwave and microwave processes. From the obtained results, it can be concluded that the industrial processing of dried apricots may be improved by using microwave energy, as the drying time is considerably reduced, and the obtained fruit had a higher phenolic content, particularly of chlorogenic acid, catequin and epicatequin. Nevertheless, as the contribution of these phenols to antioxidant capacity was not significant, microwave dried samples maintained the same antioxidant capacity as the air-dried ones. When sulphite is added previous to the drying processes, care should be taken with the total phenols and the antioxidant capacity quantified as it may interfere with the results depending on the methodology used. © 2011 Elsevier Ltd. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Drying kinetics es_ES
dc.subject Hot air drying es_ES
dc.subject Microwave es_ES
dc.subject Phenolic compounds es_ES
dc.subject Vitamin c es_ES
dc.subject Drying kinetic es_ES
dc.subject Agents es_ES
dc.subject Kinetics es_ES
dc.subject Microwaves es_ES
dc.subject Organic acids es_ES
dc.subject Phenols es_ES
dc.subject Drying es_ES
dc.subject Prunus armeniaca es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of processing on the drying kinetics and functional value of dried apricot es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.foodres.2011.07.019
dc.rights.accessRights Abierto 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. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Igual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International. 47(2):284-290. doi:10.1016/j.foodres.2011.07.019 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 15th IUFoST World Congress of Food Science and Technology on Food Science Solutions in Evolving World es_ES
dc.relation.conferencedate AUG 22-26, 2010 es_ES
dc.relation.conferenceplace Cape Town, SOUTH AFRICA es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodres.2011.07.019 es_ES
dc.description.upvformatpinicio 284 es_ES
dc.description.upvformatpfin 290 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 47 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 198367 es_ES


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