Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydrati...
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v100_n_p156_Sette http://hdl.handle.net/20.500.12110/paper_09603085_v100_n_p156_Sette |
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paper:paper_09603085_v100_n_p156_Sette2023-06-08T15:57:36Z Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying Schebor, Carolina C. Air-drying Freeze-drying Glass transition Mechanical properties Molecular mobility Osmotic dehydration Raspberries Water sorption properties Citric acid Drying Fruits Glass Glass transition Low temperature drying Mechanical properties Osmosis Sodium Air drying Freeze drying Molecular mobility Osmotic dehydration Raspberries Water sorption Dehydration The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydration properties. Different dry and wet sugar infusions were prepared using combinations of additives: sodium bisulphite, citric acid, sodium bisulphite and citric acid, and no additives. These specific pretreatments are often used to obtain better sensorial characteristics of fruits upon further drying. After the dehydration step (air- or freeze-drying), all the samples were in the supercooled state. Pretreated samples presented lower Tg values and lower spin–spin relaxation times than control samples. Regarding texture, pretreated samples showed lower firmness than control samples. Also, freeze-dried pretreated samples showed higher firmness and lower deformability than air-dried pretreated ones. When considering the hygroscopicity, freeze-dried samples were more hygroscopic than air-dried ones. The fresh-like dried raspberries obtained could be directly consumed as snacks or incorporated in a composite food, such as a cereal mix. In this latter case, pretreated fruits would be more suitable, since their rehydration capacity at short times was relatively low. © 2016 Institution of Chemical Engineers Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v100_n_p156_Sette http://hdl.handle.net/20.500.12110/paper_09603085_v100_n_p156_Sette |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Air-drying Freeze-drying Glass transition Mechanical properties Molecular mobility Osmotic dehydration Raspberries Water sorption properties Citric acid Drying Fruits Glass Glass transition Low temperature drying Mechanical properties Osmosis Sodium Air drying Freeze drying Molecular mobility Osmotic dehydration Raspberries Water sorption Dehydration |
| spellingShingle |
Air-drying Freeze-drying Glass transition Mechanical properties Molecular mobility Osmotic dehydration Raspberries Water sorption properties Citric acid Drying Fruits Glass Glass transition Low temperature drying Mechanical properties Osmosis Sodium Air drying Freeze drying Molecular mobility Osmotic dehydration Raspberries Water sorption Dehydration Schebor, Carolina C. Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| topic_facet |
Air-drying Freeze-drying Glass transition Mechanical properties Molecular mobility Osmotic dehydration Raspberries Water sorption properties Citric acid Drying Fruits Glass Glass transition Low temperature drying Mechanical properties Osmosis Sodium Air drying Freeze drying Molecular mobility Osmotic dehydration Raspberries Water sorption Dehydration |
| description |
The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydration properties. Different dry and wet sugar infusions were prepared using combinations of additives: sodium bisulphite, citric acid, sodium bisulphite and citric acid, and no additives. These specific pretreatments are often used to obtain better sensorial characteristics of fruits upon further drying. After the dehydration step (air- or freeze-drying), all the samples were in the supercooled state. Pretreated samples presented lower Tg values and lower spin–spin relaxation times than control samples. Regarding texture, pretreated samples showed lower firmness than control samples. Also, freeze-dried pretreated samples showed higher firmness and lower deformability than air-dried pretreated ones. When considering the hygroscopicity, freeze-dried samples were more hygroscopic than air-dried ones. The fresh-like dried raspberries obtained could be directly consumed as snacks or incorporated in a composite food, such as a cereal mix. In this latter case, pretreated fruits would be more suitable, since their rehydration capacity at short times was relatively low. © 2016 Institution of Chemical Engineers |
| author |
Schebor, Carolina C. |
| author_facet |
Schebor, Carolina C. |
| author_sort |
Schebor, Carolina C. |
| title |
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| title_short |
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| title_full |
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| title_fullStr |
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| title_full_unstemmed |
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| title_sort |
physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying |
| publishDate |
2016 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v100_n_p156_Sette http://hdl.handle.net/20.500.12110/paper_09603085_v100_n_p156_Sette |
| work_keys_str_mv |
AT scheborcarolinac physicalandmechanicalpropertiesofraspberriessubjectedtoosmoticdehydrationandfurtherdehydrationbyairandfreezedrying |
| _version_ |
1768544741138366464 |