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Analysis of kiwifruit osmodehydration process by systematic approach systems

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Analysis of kiwifruit osmodehydration process by systematic approach systems

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dc.contributor.author Tylewicz, Urszula es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.contributor.author Dalla Rosa, Marco es_ES
dc.date.accessioned 2017-05-22T06:42:34Z
dc.date.available 2017-05-22T06:42:34Z
dc.date.issued 2011-06
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81541
dc.description.abstract [EN] Shelf life of kiwifruit is short and requires conservation techniques to increase its commercial life. In this sense, the modern techniques used to analyze the changes of the product through the treatment allow developing new products with the specific quality characteristics required. In this work, the structural and physico-chemical changes of kiwifruit through the osmotic dehydration treatment with 61.5% (w/w) sucrose solution at short times from 0 to 300 min were explained. The SAFES (systematic approach to food engineering systems) methodology applied in kiwifruit is useful to obtain the internal composition of each phase, to control the fruit changes through the process, and to determine the behaviors involved in transports. Moreover, the Gibbs free energy, the enthalpy and the entropy estimation of each phase was calculated in order to analyze the irreversibility of the process. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Kiwifruit es_ES
dc.subject Osmotic dehydration es_ES
dc.subject SAFES methodology es_ES
dc.subject Approach system es_ES
dc.subject Entropy estimation es_ES
dc.subject Food engineering es_ES
dc.subject Internal composition es_ES
dc.subject Kiwifruits es_ES
dc.subject New product es_ES
dc.subject Osmodehydration es_ES
dc.subject Physico-chemical changes es_ES
dc.subject Quality characteristic es_ES
dc.subject Shelf life es_ES
dc.subject Sucrose solution es_ES
dc.subject Techniques used es_ES
dc.subject Dewatering es_ES
dc.subject Osmosis es_ES
dc.subject Sugar (sucrose) es_ES
dc.subject Dehydration es_ES
dc.subject Actinidia deliciosa es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Analysis of kiwifruit osmodehydration process by systematic approach systems es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.01.007
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 Tylewicz, U.; Fito Suñer, PJ.; Castro Giraldez, M.; Fito Maupoey, P.; Dalla Rosa, M. (2011). Analysis of kiwifruit osmodehydration process by systematic approach systems. Journal of Food Engineering. 104(3):438-444. doi:10.1016/j.jfoodeng.2011.01.007 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2011.01.007 es_ES
dc.description.upvformatpinicio 438 es_ES
dc.description.upvformatpfin 444 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 104 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 41433 es_ES


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