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EFFECT OF PULSED-VACUUM AND OHMIC HEATING ON THE OSMODEHYDRATION KINETICS, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF APPLES (CV. GRANNY SMITH)

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dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2011
dc.date.accessioned2025-01-10T14:37:26Z
dc.date.available2025-01-10T14:37:26Z
dc.date.issued2011
dc.description.abstractTHE INFLUENCE OF PULSED VACUUM (PVOD) AND OHMIC HEATING (OH) ON THE OSMOTIC DEHYDRATION (OD) KINETICS AND STRUCTURE OF APPLES WAS EVALUATED. APPLE CUBES (1 CM3) WERE IMMERSED IN A 65 ºBRIX SUCROSE SOLUTION AT 30, 40 AND 50 °C FOR 300 MIN. THE PVOD TREATMENT WAS CONDUCTED AT 5 KPA FOR 5 MIN, AND THE OH TREATMENT WAS CONDUCTED AT 100 V (ELECTRIC FIELD OF 13 V/CM). THE WATER LOSS, SOLID GAIN, AW, COLOR AND FIRMNESS WERE MEASURED, AND THE MICROSTRUCTURE WAS ANALYZED USING ELECTRONIC MICROSCOPY. THE LARGEST WATER LOSS WAS OBSERVED WITH THE OD/OH TREATMENT AT 50 °C. THE GREATEST AMOUNT OF SOLUTE UPTAKE AND SMALLEST FIRMNESS LOSS WERE OBTAINED WITH THE PVOD/OH TREATMENT AT 50 °C. COLOR DIFFERENCES WERE ASSOCIATED WITH THE LOSS OF CLARITY AND CORRESPONDED TO THE TRANSPARENCY GAIN. OH TREATMENTS LED TO CHANGES IN THE MICROSTRUCTURE, CELL WALLS AND TISSUES OF THE APPLES DUE TO THE ELECTROPORATION EFFECT, WHICH EXPLAINED THE INCREASE OF MASS TRANSFERENCE.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2011.06.011
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8242
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2011.06.011
dc.rightsPUBLICADA
dc.titleEFFECT OF PULSED-VACUUM AND OHMIC HEATING ON THE OSMODEHYDRATION KINETICS, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF APPLES (CV. GRANNY SMITH)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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