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Kinetics of osmotic dehydration of orange slices using healthy sweeteners

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Kinetics of osmotic dehydration of orange slices using healthy sweeteners

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dc.contributor.author RUBIO-ARRAEZ, SUSANA es_ES
dc.contributor.author Capella Hernández, Juan Vicente es_ES
dc.contributor.author Ortolá Ortolá, Mª Dolores es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.date.accessioned 2017-04-27T08:31:45Z
dc.date.available 2017-04-27T08:31:45Z
dc.date.issued 2015
dc.identifier.issn 2231-7546
dc.identifier.uri http://hdl.handle.net/10251/80094
dc.description.abstract Orange slices have been osmotically dehydrated using as osmotic agents new healthy sweeteners: isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study was done by analyzing changes in the water activity, total mass, mass of water and mass of soluble solids in orange slices, depending on the combination of sweeteners used in syrups (A: 30% isomaltulose and 70% of water; AS: 30 % of isomaltulose, 35 % aqueous solution with 1% of stevia and 35% water; B: 20 % isomaltulose, 20 % oligofructose and 60 % water and BS: 20 % isomaltulose, 20 % oligofructose, 30 % aqueous solution with 1% of stevia and 30% water). The results showed that the incorporation of stevia in syrups increased total mass and water mass losses of orange slices. Besides, by fitting second Fick¿s law effective diffusivities have been obtained in order to estimate the time to reach different concentrations of soluble solids in orange slices es_ES
dc.language Inglés es_ES
dc.relation.ispartof International Food Research Journal es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Kinetics es_ES
dc.subject Stevia es_ES
dc.subject Oligofructose es_ES
dc.subject Isomaltulose es_ES
dc.subject Orange es_ES
dc.subject Osmotic dehydration es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification ARQUITECTURA Y TECNOLOGIA DE COMPUTADORES es_ES
dc.title Kinetics of osmotic dehydration of orange slices using healthy sweeteners es_ES
dc.type Artículo es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny 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 Rubio-Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2015). Kinetics of osmotic dehydration of orange slices using healthy sweeteners. International Food Research Journal. 22(5):2162-2166. http://hdl.handle.net/10251/80094 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://www.ifrj.upm.edu.my/ es_ES
dc.description.upvformatpinicio 2162 es_ES
dc.description.upvformatpfin 2166 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 289455 es_ES
dc.identifier.eissn 2231-7546


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