Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality

In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberrie...

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Autores principales: Rodríguez, Anabel, Zaro, María José, Lemoine, María Laura, Mascheroni, Rodolfo Horacio
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2015
Materias:
Ingeniería Química
Bluberries
Combined drying
Texture
Color
Antioxidant capacity
Rehydration capacity
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/99347
https://ri.conicet.gov.ar/11336/10798
http://www.tandfonline.com/doi/full/10.1080/07373937.2015.1089886
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-99347
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería Química
Bluberries
Combined drying
Texture
Color
Antioxidant capacity
Rehydration capacity
spellingShingle Ingeniería Química
Bluberries
Combined drying
Texture
Color
Antioxidant capacity
Rehydration capacity
Rodríguez, Anabel
Zaro, María José
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
topic_facet Ingeniería Química
Bluberries
Combined drying
Texture
Color
Antioxidant capacity
Rehydration capacity
description In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).
format Articulo
Preprint
author Rodríguez, Anabel
Zaro, María José
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author_facet Rodríguez, Anabel
Zaro, María José
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author_sort Rodríguez, Anabel
title Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_short Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_full Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_fullStr Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_full_unstemmed Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_sort comparison of two alternatives of combined drying to process blueberries (o'neal): evaluation of the final quality
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/99347
https://ri.conicet.gov.ar/11336/10798
http://www.tandfonline.com/doi/full/10.1080/07373937.2015.1089886
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