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Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

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Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

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dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Dalla Rosa, Marco es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2017-05-22T06:20:55Z
dc.date.available 2017-05-22T06:20:55Z
dc.date.issued 2011-10
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/81537
dc.description.abstract [EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated kiwifruits (Actinidia deliciosa cv Hayward). The osmotic treatment consisted on the immersion the samples into 65% (w/w) sucrose aqueous solution at 30 °C during different treatment times from 5 to 1440 min. Some physical-chemical parameters were measured in fresh, treated and reposed (24 h at 30 °C) samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilent 85070E Open-ended Coaxial Probe connected to an Agilent E8362B Vector Network Analyzer in the fresh, treated and reposed samples. It has been demonstrated that the dielectric technique is a good method to control the osmotic treatment in kiwifruit. Industrial relevance: The results of this research article are demonstrated to be useful for controlling candying of kiwifruits in bakery industries. Thus, the industrial relevance is clear in order to optimize the osmotic dehydration times and the final quantity of sugars added by using a non destructive technique that can be implemented in process line. Dielectric spectroscopy, which can be considered an emerging technology, has the advantage of being an objective and a rapid technique. For all these reasons we are sending to this journal "Innovative Food Science and Emerging Technologies" our results. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dielectric properties es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Kiwifruit es_ES
dc.subject Microwaves es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Agilent es_ES
dc.subject Bakery industry es_ES
dc.subject Dielectric spectra es_ES
dc.subject Dielectric techniques es_ES
dc.subject Emerging technologies es_ES
dc.subject Food science es_ES
dc.subject Frequency ranges es_ES
dc.subject In-process es_ES
dc.subject Kiwifruits es_ES
dc.subject Non-destructive technique es_ES
dc.subject Open-ended coaxial probe es_ES
dc.subject Osmotic treatment es_ES
dc.subject Physical-chemical parameters es_ES
dc.subject Sucrose aqueous solution es_ES
dc.subject Treatment time es_ES
dc.subject Vector network analyzers es_ES
dc.subject Dewatering es_ES
dc.subject Dielectric devices es_ES
dc.subject Electric network analysis es_ES
dc.subject Electric network analyzers es_ES
dc.subject Industrial research es_ES
dc.subject Industry es_ES
dc.subject Innovation es_ES
dc.subject Osmosis es_ES
dc.subject Radio waves es_ES
dc.subject Sugar (sucrose) es_ES
dc.subject Sugars es_ES
dc.subject Dehydration es_ES
dc.subject Actinidia deliciosa es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2011.06.013
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.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 Castro Giraldez, M.; Fito Suñer, PJ.; Dalla Rosa, M.; Fito Maupoey, P. (2011). Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward). Innovative Food Science and Emerging Technologies. 12(4):623-627. doi:10.1016/j.ifset.2011.06.013 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.ifset.2011.06.013 es_ES
dc.description.upvformatpinicio 623 es_ES
dc.description.upvformatpfin 627 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 12 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 207170 es_ES


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