Publicación: EFFECT OF REFRACTANCE WINDOW ON DEHYDRATION OF OSMOTICALLY PETREATED APPLE SLICES: COLOR AND TEXTURE EVALUATION
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2019
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JOURNAL OF FOOD PROCESS ENGINEERING
Resumen
THE OBJECTIVE OF THIS RESEARCH WAS TO EXPLORE THE ADVANTAGES OF APPLE SLICES DEHYDRATION (CV. GRANNY SMITH) USING A REFRACTANCE WINDOW (RW) WITH AND WITHOUT OSMOTIC DEHYDRATION AS PRETREATMENT AND COMPARED WITH CONVENTIONAL HOT-AIR DRYING CONSIDERING THE QUALITY ATTRIBUTES SUCH AS COLOR AND TEXTURE. FOR PRETREATMENT, THE APPLE SLICES WERE OSMOTICALLY DEHYDRATED AND COUPLED TO A MODERATE ELECTRIC FIELD (9.3?V/CM) USING A SUCROSE SOLUTION (45°BRIX) AT 40°C UNTIL AN AW = 0.95 WAS ACHIEVED. THEN, APPLE SLICES (WITH AND WITHOUT PRETREATMENT) WERE DEHYDRATED USING RW AT 55, 75, AND 95°C AND COMPARED WITH CONVENTIONAL HOT-AIR DRYING AT 55°C AS A CONTROL. THE RESULTS SHOWED THAT WITH DEHYDRATION USING RW, BOTH WITH AND WITHOUT PRETREATMENT AT 95°C, IT WAS POSSIBLE TO ACHIEVE A SIMILAR QUALITY OF APPLE SLICES WHEN COMPARED WITH CONVENTIONAL HOT-AIR DRYING AT 55°C, BUT WITH A SIGNIFICANT REDUCTION IN PROCESSING TIME. ADDITIONALLY, THE DEHYDRATION PROCESS USING RW PRESENTED ANOMALOUS DIFFUSION BEHAVIOR ON APPLE SLICES WITH AN ??>?
