Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

Food and Bioproducts Processing - Tập 100 - Trang 156-171 - 2016
Paula Sette1,2, Daniela Salvatori1,2, Carolina Schebor3,2
1PROBIEN (CONICET – Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
2Members of CONICET, Argentina
3Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina

Tài liệu tham khảo

Adiletta, 2015, Drying characteristics and quality of grape under physical pretreatment, J. Food Eng., 172 Agudelo-Laverde, 2014, Proton mobility for the description of dynamic aspects of freeze-dried fruits, J. Food Eng., 125, 44, 10.1016/j.jfoodeng.2013.10.029 Agudelo-Laverde, 2012 Alzamora, 2000, Minimally processed fruits using vacuum impregnation, natural antimicrobial addition, and/or high pressure techniques, 293 Alzamora, 2006, Minimal processing foods, 118/1 Association of Official Analytical Chemists (AOAC), 1990 Arevalo-Pinedo, 2004, Sorption isotherms experimental data and mathematical models for murici pulp (Byrsonima sericea), 634 Barbosa-Cánovas, 2000 Barrett, 1994, Fracture intensity distributions during compression of puffed corn meal extrudates: method for quantifying fracturability, J. Food Sci., 59, 617, 10.1111/j.1365-2621.1994.tb05576.x Beaudry, 2004, Effect of four drying methods on the quality of osmotically dehydrated cranberries, Dry. Technol., 22, 521, 10.1081/DRT-120029999 Bilbao-Sáinz, 2005, Hydration kinetics of dried apple as affected by drying conditions, J. Food Eng., 68, 369, 10.1016/j.jfoodeng.2004.06.012 Blessing, 2015, Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa pumila), banana (Musa sapientum), pineapple (Ananas comosus), Niger. Food J., 33, 22, 10.1016/j.nifoj.2015.04.004 Chaunier, 2007, Physical and sensory evaluation of cornflakes crispness, J. Texture Stud., 36, 93, 10.1111/j.1745-4603.2005.00007.x Ciurzynska, 2010, Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries, J. Food Eng., 97, 267, 10.1016/j.jfoodeng.2009.10.022 Contreras, 2005, Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple, LWT – Food Sci. Technol., 38, 471, 10.1016/j.lwt.2004.07.017 De Michelis, 2013, Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape, Int. J. Food Stud., 2, 188, 10.7455/ijfs/2.2.2013.a6 De Michelis, 2008, Cambios de volumen, área superficial y factor de forma de Heywood durante la deshidratación de cerezas (Prunus avium), Sci. Technol. Food, Campinas, 28, 317, 10.1590/S0101-20612008000200008 De Santana, 2014, Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan), J. Therm. Anal. Calorim. Del Valle, 1998, Glass transitions and shrinkage during drying and storage of osmosed apple pieces, Food Res. Int., 31, 191, 10.1016/S0963-9969(98)00059-3 Delgado, 2005, Microstructural changes in strawberry after freezing and thawing processes, LWT – Food Sci. Technol., 38, 135, 10.1016/j.lwt.2004.04.015 Demarchi, 2013, Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers, Food Bioprod. Process., 91, 310, 10.1016/j.fbp.2012.11.008 Dobraszczyk, 1999, Measurement of mechanical properties of food materials in relation to texture: the materials approach, 99 Donsi, 1996, The effect of process conditions on the physical structure of dehydrated foods, Food Bioprod. Process., 74, 73 Duel, 2004, Strawberries and raspberries Fabra, 2009, Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability, J. Food Eng., 93, 52, 10.1016/j.jfoodeng.2008.12.029 Femenia, 2007, Effects of heat treatment and dehydration on pineapple (Ananas comosus L. Merrer), Int. J. Food Eng., 3, 1, 10.2202/1556-3758.1097 Fullerton, 1988, Relaxation of biological tissues, 115 Giovanelli, 2013, Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries, LWT – Food Sci. Technol., 54, 577, 10.1016/j.lwt.2013.06.008 Gómez Riera, 2014 Greenspan, 1977, Humidity fixed points of binary saturated aqueous solutions, J. Res. Natl. Bureau Stand., Sect., A: Phys. Chem., 81, 89, 10.6028/jres.081A.011 Guiné, 2012, Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper), Food Bioprod. Process., 90, 58, 10.1016/j.fbp.2011.01.003 Harker, 1996, Penetrometer measurement of apple and kiwifruit firmness: operator and instrument differences, J. Am. Soc. Hortic. Sci., 121, 927, 10.21273/JASHS.121.5.927 Hills, 1997, NMR studies of changes in subcellular water compartamentation in parenchyma apple tissue during drying and freezing, Int. J. Food Sci. Technol., 32, 51, 10.1046/j.1365-2621.1997.00381.x Janowicz, 2007, Sorption properties of osmotically dehydrated and freeze-dried strawberries, Pol. J. Food Nutr. Sci., 57, 69 Jaworska, 2010, Effects of pre-treatment, freezing and frozen storage on the texture of Boletus edulis (Bull: Fr.) mushrooms, Int. J. Refrig., 33, 877, 10.1016/j.ijrefrig.2009.12.031 Kalichevsky, 1992, The glass transition of amylopectin measured by DSC and NMR, Carbohyd. Polym., 18, 77, 10.1016/0144-8617(92)90129-E Khalloufi, 2003, Quality deterioration of freeze-dried foods as explained by their glass transition temperature and internal structure, J. Food Sci., 68, 892, 10.1111/j.1365-2621.2003.tb08262.x Khraisheh, 2004, Quality and structural changes in starchy foods during microwave and convective drying, Food Res. Int., 37, 497, 10.1016/j.foodres.2003.11.010 Koc, 2008, Modelling bulk density, porosity and shrinkage of quince during drying: the effect of drying method, J. Food Eng., 85, 340, 10.1016/j.jfoodeng.2007.07.030 Krokida, 2000, The effect of drying methods on viscoelastic behavior of dehydrated fruits and vegetables, Int. J. Food Sci. Technol., 35, 391, 10.1046/j.1365-2621.2000.00396.x Krokida, 1998, Effect of drying method on physical properties of dehydrated products Kurozawa, 2012, Glass transition phenomenon on shrinkage of papaya during convective drying, J. Food Eng., 108, 43, 10.1016/j.jfoodeng.2011.07.033 Lazárides, 1999, Advances in osmotic dehydration, 175 Lee, 1999, Relating descriptive analysis and instrumental texture data of processed diced tomatoes, Food Qual. Prefer., 10, 447, 10.1016/S0950-3293(99)00035-X Levi, 1995, Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature, Food Res. Int., 28, 145, 10.1016/0963-9969(95)90798-F Lewicki, 1998, Effect of pre-drying treatment, drying and rehydration on plant tissue properties: a review, Int. J. Food Prop., 1, 1, 10.1080/10942919809524561 Lewicki, 2004, Effect of hot air temperature on mechanical properties of dried apples, J. Food Eng., 64, 307, 10.1016/j.jfoodeng.2003.10.014 Lewicki, 2003, Effect of drying on microstructure of plant tissue, Dry. Technol., 21, 657, 10.1081/DRT-120019057 Lipasek, 2012, Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients, Food Res. Int., 45, 369, 10.1016/j.foodres.2011.10.037 Maldonado, 2010, Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes, J. Food Eng., 96, 333, 10.1016/j.jfoodeng.2009.08.017 Mandala, 2005, Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics, J. Food Eng., 69, 307, 10.1016/j.jfoodeng.2004.08.021 Marques, 2008, Comparison of drying kinetics for small fruits with and without particle shrinkage considerations, Food Bioprocess Technol. Maskan, 2001, Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying, J. Food Eng., 48, 177, 10.1016/S0260-8774(00)00155-2 Mauro, 2015, Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, Food Chem. Mayor, 2004, Modelling shrinkage during convective drying of food materials: a review, J. Food Eng., 61, 373, 10.1016/S0260-8774(03)00144-4 Mazza, 1983, Dehydration of carrots – effects of predrying treatments on moisture transport and product quality, J. Food Technol., 18, 113, 10.1111/j.1365-2621.1983.tb00249.x Moraga, 2004, Water sorption isotherms and glass transition in strawberries: influence of pretreatment, J. Food Eng., 62, 315, 10.1016/S0260-8774(03)00245-0 Moraga, 2006, Compositional changes of strawberry due to dehydration, cold storage and freezing thawing processes, J. Food Process. Preserv., 30, 458, 10.1111/j.1745-4549.2006.00079.x Moreira, 2008, Water absorption, texture and color kinetics of air-dried chestnuts during rehydration, J. Food Eng., 86, 584, 10.1016/j.jfoodeng.2007.11.012 Mrad, 2013, Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear, Food Bioprod. Process., 91, 121, 10.1016/j.fbp.2012.09.006 Nawirska, 2009, Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods, J. Food Eng., 94, 14, 10.1016/j.jfoodeng.2009.02.025 Nicoletti Telis, 2006, Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp, Food Sci. Technol. Int., 12, 181, 10.1177/1082013206065953 Nieto, 1998, Air drying behaviour of apples as affected by blanching and glucose impregnation, J. Food Eng., 36, 63, 10.1016/S0260-8774(98)00043-0 Nieto, 2013, Osmotic dehydration of apple: influence of sugar and water activity on tissue structure, rheological properties and water mobility, J. Food Eng., 119, 104, 10.1016/j.jfoodeng.2013.04.032 Noshad, 2012, Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince, Food Bioprod. Process., 90, 266, 10.1016/j.fbp.2011.06.002 Panyawong, 2007, Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor, J. Food Eng., 78, 151, 10.1016/j.jfoodeng.2005.09.012 Penner, 2013 Prinzivalli, 2006, Effect of osmosis time on structure, texture and pectin composition of strawberry tissue, Eur. Food Res. Technol., 224, 119, 10.1007/s00217-006-0298-9 Prothon, 2001, Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics, LWT – Food Sci. Technol., 34, 95, 10.1006/fstl.2000.0745 Prothon, 2003, Mechanisms and prevention of plant tissue collapse during dehydration: a critical review, Crit. Rev. Food Sci. Nutr., 43, 447, 10.1080/10408690390826581 Rastogi, 2008, Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing, J. Food Eng., 88, 541, 10.1016/j.jfoodeng.2008.03.016 Ratti, 2001, Hot air and freeze-drying of high value foods: a review, J. Food Eng., 49, 311, 10.1016/S0260-8774(00)00228-4 Rhim, 2011, Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge, J. Food Eng., 104, 484, 10.1016/j.jfoodeng.2010.08.010 Roos, 1987, Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry, J. Food Sci., 52, 146, 10.1111/j.1365-2621.1987.tb13992.x Roos, 1991, Amorphous state and delayed ice formation in sucrose solutions, Int. J. Food Sci. Technol., 26, 553, 10.1111/j.1365-2621.1991.tb02001.x Rosas-Mendoza, 2011, Glass transition changes during osmotic dehydration, Procedia Food Sci., 1, 814, 10.1016/j.profoo.2011.09.123 Roudaut, 2002, Crispness: a critical review on sensory and material science approaches, Trends Food Sci. Technol., 13, 217, 10.1016/S0924-2244(02)00139-5 Ruan, 1998, Determination of the glass transition temperature of food polymers using low field NMR, LWT – Food Sci. Technol., 31, 516, 10.1006/fstl.1998.0409 Sá, 1999, Glass transitions and state diagrams for fresh and processed apple, Thermochim. Acta, 329, 31, 10.1016/S0040-6031(98)00661-3 Sandoval, 2008, Bulk mechanical behavior of commercial particle food foams, J. Texture Stud., 39, 405, 10.1111/j.1745-4603.2008.00150.x Sette, 2015, Osmotic dehydrated raspberries: changes in physical aspects and bioactive compounds, Dry. Technol., 33, 659, 10.1080/07373937.2014.971123 Sitkiewicz, 1996, Mechanical properties of osmotic convection dried apples, Pol. J. Food Nutr. Sci., 5/46, 105 Sobral, 2001, Phase diagram for freeze-dried persimmon, Thermochim. Acta, 376, 83, 10.1016/S0040-6031(01)00533-0 Sosa, 2012, Physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods, Food Bioprocess. Technol., 5, 1790, 10.1007/s11947-010-0468-4 Sousa, 2007, Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree), J. Food Eng., 78, 9, 10.1016/j.jfoodeng.2005.08.047 Southgate, 1976 Talens, 2012, Application of edible coatings to partially dehydrated pineapple for use in fruit–cereal products, J. Food Eng., 112, 86, 10.1016/j.jfoodeng.2012.03.022 Tapia de Daza, 1996, Combination of preservation factors applied to minimal processing of foods, Crit. Rev. Food Sci. Nutr., 36, 629, 10.1080/10408399609527742 Telis, 2001, Glass transitions and state diagram for freeze-dried pineapple, LWT – Food Sci. Technol., 34, 199, 10.1006/fstl.2000.0685 Timmermann, 2003, Multilayer sorption parameters: BET or GAB values?, Coll. Surf., 220, 235, 10.1016/S0927-7757(03)00059-1 Torreggiani, 2001, Osmotic pretreatments in fruit processing: chemical, physical and structural effects, J. Food Eng., 49, 247, 10.1016/S0260-8774(00)00210-7 Udomkun, 2015, Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying, J. Food Eng., 157, 14, 10.1016/j.jfoodeng.2015.01.022 Vásquez, 2013, State diagram, sorption isotherm and color of blueberries as a function of water content, Thermochim. Acta, 570, 8, 10.1016/j.tca.2013.07.029 Vega-Gálvez, 2009, Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O’Neil, Int. J. Food Sci. Technol., 44, 2033, 10.1111/j.1365-2621.2009.02027.x Vega-Gálvez, 2014, Thermodynamic properties, sorption isotherms and glass transition temperature of cape gooseberry (Physalis peruviana L.), Food Technol. Biotechnol., 52, 83 Venir, 2007, Structure related changes during moistening of freeze dried apple tissue, J. Food Eng., 81, 27, 10.1016/j.jfoodeng.2006.10.004 Venkatachalapathy, 1998, Microwave drying of osmotically dehydrated blueberries, J. Microw. Power Electromagn. Energy, 33, 95, 10.1080/08327823.1998.11688365 Yu, 2008, Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument, J. Food Sci., 73, E25, 10.1111/j.1750-3841.2007.00596.x