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Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

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Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

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dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2017-05-22T06:45:56Z
dc.date.available 2017-05-22T06:45:56Z
dc.date.issued 2011-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81542
dc.description.abstract [EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees C during different exposure times lasted from 3 h to 16 days. Some physical chemical parameters were measured in fresh, treated and reposed (24 h at 30 degrees 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 properties are a good tool to control the surface water activity by using the loss factor at relaxation frequency. This relation of dielectric properties with the water activity allows controlling the shrinkage level and determines the moment when the driving forces change from diffusional to mechanical behaviors. This value corresponds to 12.25 +/- 0.16 and represents a practical control value to decide if the final dehydrated samples shrink or swell. Moreover, the quantity of adsorbed water was estimated by the subtraction between the overall moisture and the water content in liquid phase estimated by using dielectric loss factor at relaxation frequency. (C) 2010 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 Dielectric properties es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Microwaves es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Adsorbed water es_ES
dc.subject Agilent es_ES
dc.subject Apple tissue es_ES
dc.subject Control values es_ES
dc.subject Dielectric loss factors es_ES
dc.subject Dielectric spectra es_ES
dc.subject Driving forces es_ES
dc.subject Exposure time es_ES
dc.subject Frequency ranges es_ES
dc.subject Liquid Phase es_ES
dc.subject Loss factor es_ES
dc.subject Mechanical behavior 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 Relaxation frequency es_ES
dc.subject Sucrose aqueous solution es_ES
dc.subject Vector network analyzers es_ES
dc.subject Water activity es_ES
dc.subject Dewatering es_ES
dc.subject Dielectric devices es_ES
dc.subject Dielectric losses es_ES
dc.subject Electric network analysis es_ES
dc.subject Electric network analyzers es_ES
dc.subject Fruits es_ES
dc.subject Mechanical properties es_ES
dc.subject Osmosis es_ES
dc.subject Radio waves es_ES
dc.subject Sugar (sucrose) es_ES
dc.subject Water content es_ES
dc.subject Dehydration es_ES
dc.subject Malus x domestica es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2010.10.034
dc.rights.accessRights Cerrado 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.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 Castro Giraldez, M.; Fito Suñer, PJ.; Fito Maupoey, P. (2011). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering. 104(2):227-233. doi:10.1016/j.jfoodeng.2010.10.034 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2010.10.034 es_ES
dc.description.upvformatpinicio 227 es_ES
dc.description.upvformatpfin 233 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 104 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 41434 es_ES


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