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Modeling of the process of moisture loss during the storage of dried apricots

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Modeling of the process of moisture loss during the storage of dried apricots

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dc.contributor.author Miranda, G. es_ES
dc.contributor.author Berna, A. es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.date.accessioned 2017-05-17T08:58:51Z
dc.date.available 2017-05-17T08:58:51Z
dc.date.issued 2011-10
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/81257
dc.description.abstract [EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content in dried apricots packaged in different types of containers, namely glass and thermosealed polypropylene trays. The samples were stored at constant temperatures: 5, 15, 25 and 35 °C and were analyzed periodically over a period of 12 months. The sorption isotherms of apricots used in this study were also determined. In order to model how the moisture evolved, an empirical kinetic model was tested. This model considers both water transfer from the fruit and also water production as a result of the Maillard processes. The explained variance was higher than 95% in the samples stored in trays, which were thermosealed with film. © Authors 2011. es_ES
dc.language Inglés es_ES
dc.publisher SAGE Publications (UK and US) es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dried apricots es_ES
dc.subject Kinetics es_ES
dc.subject Maillard reaction es_ES
dc.subject Moisture es_ES
dc.subject Storage es_ES
dc.subject Constant temperature es_ES
dc.subject Dried food es_ES
dc.subject Dried fruits es_ES
dc.subject Empirical kinetic model es_ES
dc.subject Maillard es_ES
dc.subject Moisture loss es_ES
dc.subject Nutritional value es_ES
dc.subject Oxidation process es_ES
dc.subject Reference parameters es_ES
dc.subject Shelf life es_ES
dc.subject Sorption isotherms es_ES
dc.subject Storage condition es_ES
dc.subject Surrounding environment es_ES
dc.subject Water activity es_ES
dc.subject Water production es_ES
dc.subject Water transfers es_ES
dc.subject Chemical reactions es_ES
dc.subject Fruits es_ES
dc.subject Glycosylation es_ES
dc.subject Moisture determination es_ES
dc.subject Sorption es_ES
dc.subject Water content es_ES
dc.subject Food storage es_ES
dc.subject Prunus armeniaca es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Modeling of the process of moisture loss during the storage of dried apricots es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013211398810
dc.rights.accessRights Cerrado 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 Miranda, G.; Berna, A.; Bon Corbín, J.; Mulet Pons, A. (2011). Modeling of the process of moisture loss during the storage of dried apricots. Food Science and Technology International. 17(5):439-447. doi:10.1177/1082013211398810 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1177/1082013211398810 es_ES
dc.description.upvformatpinicio 439 es_ES
dc.description.upvformatpfin 447 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 17 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 214379 es_ES
dc.identifier.pmid 21954317


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