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Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

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Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

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dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Betoret Valls, María Ester es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2017-03-13T10:08:57Z
dc.date.available 2017-03-13T10:08:57Z
dc.date.issued 2016-11
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/78695
dc.description.abstract Mathematical models traditionally employed in fitting convective drying data do not use to report information about chemical and other physical changes different from the simple decrease in moisture content. In the present study, structural damage undergone by fresh and vacuum impregnated apple slices with different calcium lactate concentrations during convective drying at 30, 40 and 50 °C was analysed by applying equations derived from nonlinear irreversible thermodynamics to experimental data. According to the results obtained, vacuum impregnation with isotonic sucrose solution before drying at 30 °C provided maximum protection to cellular structure by promoting reversible deformations against irreversible breakages. On the contrary, cell walls strengthen with calcium had severe damaged during drying. Regarding air temperature, it was directly related both to the molar energy employed in deforming structures and the drying rate. These results were confirmed by analysing dried samples behaviour during further rehydration. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Apple es_ES
dc.subject Calcium es_ES
dc.subject Vacuum impregnation es_ES
dc.subject Hot air drying es_ES
dc.subject Rehydration es_ES
dc.subject Nonlinear irreversible thermodynamics es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2016.05.024
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 Barrera Puigdollers, C.; Betoret Valls, N.; Betoret Valls, ME.; Fito Maupoey, P. (2016). Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. Journal of Food Engineering. 189:106-114. doi:10.1016/j.jfoodeng.2016.05.024 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.jfoodeng.2016.05.024 es_ES
dc.description.upvformatpinicio 106 es_ES
dc.description.upvformatpfin 114 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 189 es_ES
dc.relation.senia 314284 es_ES
dc.identifier.eissn 1873-5770


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