Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde |
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paper:paper_00236438_v44_n4_p963_AgudeloLaverde2023-06-08T14:51:45Z Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Browning Image analysis Melon Pear Physical properties Browning Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction Melon NMR relaxation Pear Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Image analysis Materials properties Physical properties Sorption Fruits Cucumis Pyrus Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were freeze-dried and equilibrated in a broad RH range. The changes in reflectance were analyzed using a computer vision system, which was appropriate to determine the appearance changes during storage of dehydrated fruits. Time resolved 1H NMR, thermal transitions, structural collapse and water sorption isotherms were evaluated. The browning rate versus RH curve presented a bell shape which could be related to the information provided by the determinations of the physical properties. The results allowed the integration of water sorption information, 1H NMR relaxation times, T-Tg, and structural collapse to interpret the browning rate versus RH behavior of fruit systems. © 2010 Elsevier Ltd. Fil:Agudelo Laverde, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Acevedo, N.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Browning Image analysis Melon Pear Physical properties Browning Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction Melon NMR relaxation Pear Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Image analysis Materials properties Physical properties Sorption Fruits Cucumis Pyrus |
spellingShingle |
Browning Image analysis Melon Pear Physical properties Browning Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction Melon NMR relaxation Pear Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Image analysis Materials properties Physical properties Sorption Fruits Cucumis Pyrus Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
topic_facet |
Browning Image analysis Melon Pear Physical properties Browning Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction Melon NMR relaxation Pear Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Image analysis Materials properties Physical properties Sorption Fruits Cucumis Pyrus |
description |
Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were freeze-dried and equilibrated in a broad RH range. The changes in reflectance were analyzed using a computer vision system, which was appropriate to determine the appearance changes during storage of dehydrated fruits. Time resolved 1H NMR, thermal transitions, structural collapse and water sorption isotherms were evaluated. The browning rate versus RH curve presented a bell shape which could be related to the information provided by the determinations of the physical properties. The results allowed the integration of water sorption information, 1H NMR relaxation times, T-Tg, and structural collapse to interpret the browning rate versus RH behavior of fruit systems. © 2010 Elsevier Ltd. |
author |
Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar |
author_facet |
Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar |
author_sort |
Agudelo Laverde, Lina Marcela |
title |
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
title_short |
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
title_full |
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
title_fullStr |
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
title_full_unstemmed |
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
title_sort |
integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits |
publishDate |
2011 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde |
work_keys_str_mv |
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1768543120073424896 |