Academic literature on the topic 'Apple dehydration'
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Journal articles on the topic "Apple dehydration"
GURTLER, JOSHUA B., SUSANNE E. KELLER, XUETONG FAN, O. MODESTO OLANYA, TONY JIN, and MARY J. CAMP. "Survival of Salmonella during Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment." Journal of Food Protection 83, no. 5 (April 27, 2020): 902–9. http://dx.doi.org/10.4315/jfp-19-475.
Full textLeiva Díaz, Evangelina, Leda Giannuzzi, and Sergio A. Giner. "Apple Pectic Gel Produced by Dehydration." Food and Bioprocess Technology 2, no. 2 (December 4, 2007): 194–207. http://dx.doi.org/10.1007/s11947-007-0035-9.
Full textIngham, Jude, Muskan Kanungo, Brandon Beauchamp, Michael Korbut, Michael Swedish, Michael Navin, and Wujie Zhang. "Validation of Solar Dehydrator for Food Drying Applications: A Granny Smith Apple Study." Journal of Chemical Engineering Research Updates 9 (July 22, 2022): 13–21. http://dx.doi.org/10.15377/2409-983x.2022.09.2.
Full textTortoe, Charles, John Orchard, and Anthony Beezer. "Osmotic dehydration kinetics of apple, banana and potato." International Journal of Food Science & Technology 42, no. 3 (March 2007): 312–18. http://dx.doi.org/10.1111/j.1365-2621.2006.01225.x.
Full textTORREGGIANI, DANILA, R. T. TOLEDO, and G. BERTOLO. "Optimization of Vapor Induced Puffing in Apple Dehydration." Journal of Food Science 60, no. 1 (January 1995): 181–85. http://dx.doi.org/10.1111/j.1365-2621.1995.tb05633.x.
Full textFunebo, Tomas, and Thomas Ohlsson. "Microwave-assisted air dehydration of apple and mushroom." Journal of Food Engineering 38, no. 3 (November 1998): 353–67. http://dx.doi.org/10.1016/s0260-8774(98)00131-9.
Full textMohd Fadil, Izyan Nazihah, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohamad, and Ishamri Ismail. "Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice." Journal Of Agrobiotechnology 12, no. 1S (September 29, 2021): 74–82. http://dx.doi.org/10.37231/jab.2021.12.1s.272.
Full textCiurzyńska, Agnieszka, Joanna Cichowska, Hanna Kowalska, Kinga Czajkowska, and Andrzej Lenart. "Osmotic dehydration of Braeburn variety apples in the production of sustainable food products." International Agrophysics 32, no. 1 (January 1, 2018): 141–46. http://dx.doi.org/10.1515/intag-2016-0099.
Full textTYLER, N., and C. STUSHNOFF. "DEHYDRATION OF DORMANT APPLE BUDS AT DIFFERENT STAGES OF COLD ACCLIMATION TO INDUCE CRYOPRESERVABILITY IN DIFFERENT CULTIVARS." Canadian Journal of Plant Science 68, no. 4 (October 1, 1988): 1169–76. http://dx.doi.org/10.4141/cjps88-145.
Full textBunger, A., P. C. Moyano, R. E. Vega, P. Guerrero, and F. Osorio. "Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation." Food Science and Technology International 10, no. 3 (June 2004): 163–70. http://dx.doi.org/10.1177/1082013204044828.
Full textDissertations / Theses on the topic "Apple dehydration"
McGuckin, C. E. "The mathematical modelling of diffusion techniques associated with osmotic dehydration of apple slices." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329361.
Full textRamasamy, Thilahavathy. "Fate of Foodborne Pathogens During Osmotic Dehydration and Subsequent Storage of Apples." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/34379.
Full textThe fate of E. coli O157:H7 and Salmonella spp. during osmotic dehydration of apples was determined at different processing temperatures, times and calcium chloride (CaCl2) concentrations. Apple slices were inoculated to achieve an 8 log CFU/ apple slice concentration of a five strain mixture of E. coli O157:H7 or Salmonella spp. and were soaked in sucrose solutions (60% w/w). In the first study, apple slices were subjected to osmotic dehydration at three different temperatures: 20°C, 45°C and 60°C. In a second study, CaCl2 was added in the sucrose solution at concentrations of 2%, 4% and 8% to determine its efficacy as an antimicrobial agent. The storage effect of osmotic dehydrated apples on pathogen survival was also tested for seven days at 4°C.
Samples were withdrawn at appropriate time intervals, diluted with 0.1% peptone water and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on Tryptic Soy Agar + 50 ppm nalidixic acid (TSAN) and MacConkey Sorbitol agar (MCS). Recovery of Salmonella was compared on TSAN and XLD agar.
There was lower microbial reduction at the lower temperatures tested with approximately 1.0 and 3.0 log CFU/apple slice reduction at 20°C and 45°C, respectively. The population reduction of cells was highest at 60°C, with an approximate five log reduction for both microorganisms (P<0.001). CaCl2 used as an additive in the osmotic solution, was associated with slightly higher reduction of both E. coli O157:H7 and Salmonella spp. Greater than a 5 log reduction was observed when the combination of CaCl2 (8%) and 60°C processing temperature was used. During refrigerated storage E. coli O157:H7 and Salmonella decreased by approximately 4.5 log CFU/apple slice, but were still recoverable via direct plating at Day seven.
The results of this study show that the survival of E. coli O157:H7 and Salmonella in osmotically dehydrated fruit is influenced by the osmotic processing method used and the level of additive (i.e., CaCl2) utilized. Parameters associated with decreased survival of pathogens, and therefore, improve product safety, include increasing temperature and time of processing and increasing concentration of CaCl2. However, E. coli O157:H7 and Salmonella in artificially contaminated apple slices, survived osmotic dehydration processing and subsequent storage under processing and storage parameters of this study. Therefore, processors who produce osmotically dehydrated fruit must consider the potential food safety impact of the osmotic dehydration processes they choose.
Master of Science
Li, Heping. "Microwave assisted osmotic dehydration of apple cylinders under continuous medium flow conditions for improving moisture transfer rate and product quality." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=85933.
Full textPreliminary studies on osmotic dehydration were carried out in two parts. First, the effects of processing time, temperature and solution concentration on mass transfer under conventional osmotic dehydration process were investigated and suitable ranges of parameters: 40-60°C, 40-60°Brix and 3h, for further osmotic dehydration kinetics study were identified. Then, the osmotic dehydration efficiency under continuous flow condition process was evaluated. For this, a continuous flow osmotic contactor was developed and found to be an efficient process in terms of osmotic dehydration of apple cylinders. Solids diffusivity (Ds) was lower in continuous flow osmotic dehydration process compared with conventional osmotic dehydration correspondents (P<0.05). Being a separate operation unit, the dehydration process and solution management can be done in a more efficient way in this process.
Following the preliminary studies, the osmotic contactor was relocated under a microwave oven so that heating and mass transfer operations could be facilitated by continuous microwave treatment providing a microwave assisted osmotic dehydration (MWOD) process. Compared with conventional osmotic dehydration (COD), moisture loss (ML%), solids gain (SG%) and mass transport coefficients (km and ks) of MWOD were improved, the average k m was increased 80% and the average ks was decreased 20%, respectively. Moreover, product rehydration property and color profile were improved. Microwave heating had an important effect on water transfer during the osmotic dehydration. Application of microwave heating to osmotic dehydration process facilitated in increasing moisture loss from the sample and simultaneously restricted the product's solute gain. Higher moisture loss in mass transfers area helped to control and strongly counters the solids gain.
Modeling of the mass transfer phenomenon is necessary to optimize osmotic dehydration processes to have a high product quality at minimum energy costs. To explain the simultaneous mass-flow in an osmo-dehydration process, evaluation of equilibrium kinetics is important. Pseudo-equilibrium (practical equilibrium) and dynamic period data are necessary for estimating the time of osmotic process, and ultimate mass transport of the solutes and water, and hence these data were gathered.
The effect of osmotic dehydration treatment on sample subsequent air drying behavior and product quality parameters were investigated. Compared with control samples, osmostically treated samples moisture diffusivity during subsequent air drying process was reduced over same moisture content range: from 1.18*10-9m2/s to 0.77*10-9--1.07*10 -9 m2/s. Drying rates of MWOD pretreated samples varied depending on treatment conditions. MWOD pretreatment shifted product's color profile to those that can be achieved under freeze drying conditions.
Sorption isotherms induced by osmotic dehydration were studied, using a gravimetric-static method, and fitted to GAB model. Adsorption isotherms of products were affected by drying method and osmotic dehydration pretreatment conditions. Adsorption isotherms of osmo-air dried apple cylinders followed type II isotherms (Sigma shaped curve). Monolayer (Mm) values of the osmo-air dried products were reduced. Sorption isotherms of osmotically treated-air dried products were shifted from the control isotherms.
Overall, this work has demonstrated potential of microwave heating for improving moisture transfer during osmotic dehydration and microwave osmotic treatment on subsequent air drying and resulting product quality, as well as the importance of equilibrium kinetics study in process modeling.
Rodrigues, Alan Eduardo. "Desidratação osmótica e secagem de maçãs. I. Comportamento do tecido em soluções osmóticas. II. Modelagem matemática de difusão /." São José do Rio Preto : [s.n.], 2003. http://hdl.handle.net/11449/90791.
Full textBanca: Fábio Yamashita
Banca: Mieko Kimura
Resumo: Neste trabalho estudou-se a influência da aplicação de tratamentos osmóticos em maçã, cultivar Fuji, sobre a subseqüente secagem deste produto. Analisou-se qualitativamente a integridade das células em soluções aquosas com diferentes concentrações de sacarose e para diferentes tempos de exposição, utilizando-se técnicas de microscopia ótica, o que possibilitou constatar que, mesmo para altas concentrações de solução osmótica (até 50%, p/p) o tecido manteve boa parte de sua estrutura intacta. A cinética da desidratação osmótica de fatias de maçãs (4 mm) em soluções de 40, 50 e 60% de sacarose (p/p), a 27 °C, foi modelada. Posteriormente, fatias desidratadas nas mesmas soluções de sacarose, por um período de 2 horas, foram secadas com ar aquecido (50, 60, 70 e 80°C) até atingirem umidades próximas do equilíbrio. Na Desidratação Osmótica (DO), valores experimentais de concentração média de água e de sacarose foram ajustados a um modelo matemático que considera o fluxo global em um tecido que sofre encolhimento e coeficientes de difusão dependentes da concentração. O modelo integra simultaneamente duas equações diferenciais, para água e sacarose. Os coeficientes efetivos binários determinados para as duas espécies são muito inferiores a coeficientes para soluções puras, sendo que os coeficientes são maiores para a solução osmótica menos concentrada (40%). Os coeficientes de água mostram dependência não usual com a concentração. Perfis de concentração simulados indicam que a sacarose difunde profundamente no tecido quando a solução osmótica é mais diluída. Na secagem, os valores experimentais de concentração média de água foram ajustados a um modelo matemático, que considera o encolhimento e o perfil de umidade inicial desenvolvido na DO, além do coeficiente de difusão dependente da concentração...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: In this work the effect of the osmotic treatments on the subsequent drying of apple Fuji was studied. The integrity of the cells after different times of exposition in various sucrose solution concentrations was analyzed qualitatively, using light microscopy. Even for high concentrations (up to 50%, w/w), part of the cell structure remained intact. The kinetic of the osmotic dehydration of apple slices (4mm) in solutions of 40, 50 and 60% of sucrose, 27°C, was determined. Slices dehydrated for 2 hours were air-dried (50, 60, 70 and 80°C) until moisture content equilibrium. In the Osmotic Dehydration (OD), experimental data of water and sucrose average concentration were adjusted to a mathematical model that take into account the bulk flow in a shrinking tissue and diffusion coefficients with concentration dependence. The model integrates two differentials equations simultaneously, for water and sucrose. Binary effective coefficient for the water and sucrose are lower than the coefficients for pure solutions. The highest values were the ones determined for the 40% osmotic solution. The water coefficients show unusual dependence with the solution concentration. Concentration profiles indicate that for more diluted osmotic solutions, the sucrose reaches deeper layers of the tissue. In the drying, the experimental values of average water concentration were adjusted to a mathematical model, that considers shrinking, initial moisture content profile from OD and diffusion coefficients with dependence concentration. Treated tissues presented lower diffusion effective coefficients when compared to fresh tissue. In addition, the concentration dependence of the coefficients was inverse to fresh sample. A final analyses of the effect of the osmotic pre-treatment on the drying kinetics and on the quality of final products leads to the following conclusion: the greater the sucrose intake, the lower the drying efficiency and the higher the product porosity.
Mestre
Biasio, Irene. "Study of polyphenols content and antioxidant activity of apple samples osmo-dehydrated with sucrose and fruit based solutions." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Find full textRodrigues, Alan Eduardo [UNESP]. "Desidratação osmótica e secagem de maçãs: I. Comportamento do tecido em soluções osmóticas. II. Modelagem matemática de difusão." Universidade Estadual Paulista (UNESP), 2003. http://hdl.handle.net/11449/90791.
Full textFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Neste trabalho estudou-se a influência da aplicação de tratamentos osmóticos em maçã, cultivar Fuji, sobre a subseqüente secagem deste produto. Analisou-se qualitativamente a integridade das células em soluções aquosas com diferentes concentrações de sacarose e para diferentes tempos de exposição, utilizando-se técnicas de microscopia ótica, o que possibilitou constatar que, mesmo para altas concentrações de solução osmótica (até 50%, p/p) o tecido manteve boa parte de sua estrutura intacta. A cinética da desidratação osmótica de fatias de maçãs (4 mm) em soluções de 40, 50 e 60% de sacarose (p/p), a 27 °C, foi modelada. Posteriormente, fatias desidratadas nas mesmas soluções de sacarose, por um período de 2 horas, foram secadas com ar aquecido (50, 60, 70 e 80°C) até atingirem umidades próximas do equilíbrio. Na Desidratação Osmótica (DO), valores experimentais de concentração média de água e de sacarose foram ajustados a um modelo matemático que considera o fluxo global em um tecido que sofre encolhimento e coeficientes de difusão dependentes da concentração. O modelo integra simultaneamente duas equações diferenciais, para água e sacarose. Os coeficientes efetivos binários determinados para as duas espécies são muito inferiores a coeficientes para soluções puras, sendo que os coeficientes são maiores para a solução osmótica menos concentrada (40%). Os coeficientes de água mostram dependência não usual com a concentração. Perfis de concentração simulados indicam que a sacarose difunde profundamente no tecido quando a solução osmótica é mais diluída. Na secagem, os valores experimentais de concentração média de água foram ajustados a um modelo matemático, que considera o encolhimento e o perfil de umidade inicial desenvolvido na DO, além do coeficiente de difusão dependente da concentração...
In this work the effect of the osmotic treatments on the subsequent drying of apple Fuji was studied. The integrity of the cells after different times of exposition in various sucrose solution concentrations was analyzed qualitatively, using light microscopy. Even for high concentrations (up to 50%, w/w), part of the cell structure remained intact. The kinetic of the osmotic dehydration of apple slices (4mm) in solutions of 40, 50 and 60% of sucrose, 27°C, was determined. Slices dehydrated for 2 hours were air-dried (50, 60, 70 and 80°C) until moisture content equilibrium. In the Osmotic Dehydration (OD), experimental data of water and sucrose average concentration were adjusted to a mathematical model that take into account the bulk flow in a shrinking tissue and diffusion coefficients with concentration dependence. The model integrates two differentials equations simultaneously, for water and sucrose. Binary effective coefficient for the water and sucrose are lower than the coefficients for pure solutions. The highest values were the ones determined for the 40% osmotic solution. The water coefficients show unusual dependence with the solution concentration. Concentration profiles indicate that for more diluted osmotic solutions, the sucrose reaches deeper layers of the tissue. In the drying, the experimental values of average water concentration were adjusted to a mathematical model, that considers shrinking, initial moisture content profile from OD and diffusion coefficients with dependence concentration. Treated tissues presented lower diffusion effective coefficients when compared to fresh tissue. In addition, the concentration dependence of the coefficients was inverse to fresh sample. A final analyses of the effect of the osmotic pre-treatment on the drying kinetics and on the quality of final products leads to the following conclusion: the greater the sucrose intake, the lower the drying efficiency and the higher the product porosity.
GALVÃO, Israel Buriti. "Estudo teórico-experimental de secagens contínua e intermitente de pedaços de maçã cortados na forma de paralelepípedo." Universidade Federal de Campina Grande, 2017. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1521.
Full textMade available in DSpace on 2018-08-21T20:37:01Z (GMT). No. of bitstreams: 1 ISRAEL BURITI GALVÃO – DISSERTAÇÃO (PPGEP) 2017.pdf: 6049302 bytes, checksum: ac315d43e0d0a7dbefdb3e01f65ae674 (MD5) Previous issue date: 2017-10-20
O presente trabalho teve como objetivo realizar um estudo da secagem cont ínua e intermitente de pedaços de maçã fresca e pré-tratada osmoticamente, cortados na forma de paralelepípedo, utilizando modelos empíricos e difusivos na descrição da cinética desses processos. Para o modelo de difusão, foram pressupostos parâmetros termosfísicos e dimensões variáveis. Foi realizada uma revisão bibliográfica sobre o tema, detalhamento dos materiais e métodos utilizados, a validação e testes do solver em FORTRAN tridimensional desenvolvido através do método dos volumes finitos, com uma formulação totalmente implícita. Foram feitos experimentos utilizando uma incubadora refrigerada com agitação para a realização da desidratação osmótica a fim de preparar as amostras para as secagens subseqüentes. As secagens foram realizadas em uma estufa com circulação de ar nas temperaturas de 50 e 70 °C, para secagens contínuas e intermitentes das maçãs (com razão de intermitência de 2/3 e períodos de têmpera de 30 min; 60 min; e 120 min com os frutos frescos, e têmperas de 20 min e 30 min para os frutos pré-tratados osmoticamente). Os resultados das cinéticas das secagens, estimativas de parâmetros relativos às frutas estudadas, mostraram-se compatíveis com a literatura. A temperaturas e os perí odos de têmpera utilizados influenciaram significativamente as cinéticas de teor de umidade, assim como os valores dos parâmetros de processo, determinados por otimização para todas as configurações experimentadas. Este trabalho também trata sobre o impacto da secagem intermitente sobre a economia de energia.
The present work had as objective to make a study of the continuous and intermittent drying of fresh and osmotically pre-treated of apple pieces cut in form of parallelepiped, using both empirical and diffusive models to description of the kinetics of the processes. For the diffusion model, thermo-physical parameters and variable dimensions were assumed. A bibliographic review was done on the subject, details of the materials and methods used, the validation and testing of the in three-dimensional FORTRAN solver developed using the finite volume method, with a fully implicit formulation. Experiments were done using a freezer shaker incubator for the osmotic dehydration in order to prepare the samples for subsequent drying. The drying was realized in an oven with air circulation at temperatures of 50 and 70 ° C, for continuous and intermittent drying of the apples (with intermittent ratio of 2/3 and tempering periods of 30 min, 60 min and 120 min for the fresh fruits, and tempers of 20 min and 30 min for osmotically pretreated fruits). The results of drying kinetics, estimates of parameters related to the fruits studied, were compatible with the literature. At the temperatures and the tempering periods used, they significantly influenced the kinetics of the moisture content, as well as the values of the process parameters determined by optimization for all configurations. Here also is shown the impact of intermittent drying on the energy saving and how the intermittent drying change for the better the product quallity is shown.
Mazzanti, Gianfranco. "Analysis of mass transfer in osmotic dehydration of apples." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0015/MQ55692.pdf.
Full textAzarpazhooh, Elham. "Microwave osmotic dehydration of apples («Red Gala») under continuous flow medium spray conditions (MWODS) for improving moisture transport rate and product quality." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=96935.
Full textLa déshydratation osmotique à l'aide des micro-ondes (MWOD) est une nouvelle technique avec un bon potentiel pour plus d'efficacité de séchage osmotique des fruits et légumes. Il combine le chauffage micro-onde avec la déshydratation osmotique pour améliorer le taux de transfert de l'humidité dans le procédé de déshydratation osmotique et la qualité du produit. Des études préliminaires ont été effectuées pour comparer la cinétique de déshydratation osmotique des cylindres de pommes (Rouge Gala) à déshydratation osmotique sous conditions de flux continu de pulvérisation (MWODS) avec déshydratation osmotique à l'aide des micro-ondes sous flux continu d'immersion (MWODI), ainsi que séchage osmotique le conventionnel (COD) en mode d'immersion (CODI) et en mode de pulvérisation (CODS). Les résultats ont montré que le processus de MWODS a considérablement amélioré le taux de transfert d'humidité à partir du fruit et a limité le gain des solides en même temps. Dans la deuxième partie, le modèle d'Azuara à deux paramètres et le modèle de diffusion classique ont été évalués pour décrire la cinétique de transfert de masse des cylindres de la pomme (Rouge Gala) pendant MWODS, MWODI, COD et CODI. Les résultats ont montré que les deux modèles décrivent adéquatement la cinétique transitoire de transfert de masse pendant le processus d'OD, mais le modèle Azuara était supérieur. MWODS a aussi été étudié pour évaluer l'effet des différentes variables de processus (concentration en saccharose, la température du moyen, le taux de flux et le temps de contact) en utilisant la méthodologie de surface de réponse et la décomposition rotative du programme global. Les modèles prédictifs ont été développés pour relier les variables de réponse aux paramètres du procédé. Enfin, des études d'optimisation ont été menées pour élucider les conditions optimales de transformation sous MWODS. L'étude a démontré que la perte d'humidité (ML), les gains de solides (SG) et les pertes de poids (WR) ont été plus prévisibles à des concentrations de saccharose, températures de moyen, temps de contact et taux de flux plus élevés. Une deuxième étape de séchage a été évaluée employant l'air de séchage conventionnel par rapport à la lyophilisation pour identifier les systèmes efficaces pouvant préserver la qualité des fruits osmotiquement déshydratés. L'effet du prétraitement du MWODS sur la cinétique du séchage à l'air et l'effet des paramètres de qualité (couleur, texture, et caractéristiques de réhydratation) des cylindres de pomme (Rouge Gala) ont été évalués. Les résultats ont révélé que le temps de séchage diminue avec l'augmentation des concentrations et de la température du moyen du traitement MWODS. Par rapport aux échantillons témoins non traités, les MWODS échantillons séchés à l'air était ont un coefficient de diffusivité de l'humidité (Dm) plus entée. En termes de paramètres de qualité, le processus de MWODS avec séchage à l'air arrive à un produit avec un changement de couleur inférieur et une structure plus tendre. Le produit séché à l'air sans MWODS avait les caractéristiques de qualité le moins souhaitable. Bien que la couleur a été mieux préservé dans le produit lyophilisé, le produit était beaucoup plus fragile que le produit MWODS avec séchage à l'air. La capacité de réhydratation des produits de MWODS séchés à l'air est supérieure de celle des produits séchés à l'air et celle des produits lyophilisés.En général, cette recherche contribue à une meilleure compréhension du comportement de transfert d'humidité à micro-ondes pendant la déshydratation osmotique sous flux continu du moyen avec de la pulvérisation. Avec une deuxième simple étape du séchage à l'air, le processus peut produire des produits de pomme avec une haute qualité.
Assis, Fernanda Rosa. "Modelling and optimization of osmotic dehidration combined with other methods for drying fruits." Doctoral thesis, 2017. http://hdl.handle.net/10400.14/33392.
Full textO objetivo geral deste programa de doutoramento foi estudar e otimizar o desenvolvimento, a níveldaeficiênciadoprocesso e da qualidade, de produtos à base de frutos desidratados, de teor intermédio de água por desidratação osmótica, ou de teor reduzido de água por combinação desta técnica com outros métodos subsequentes de secagem.A primeira parte do trabalho incidiu na desidratação osmótica (DO) de cubos de maçã e fisális. A capacidade de ajuste de alguns modelos matemáticos em descrever as cinéticas de transferência de massa nos produtos também foi estudada. Os objetivos consistiram em realizar a DO de cubos de maçã e estudar os efeitos do soluto (sacarose ousorbitol) e da concentração (40 e 60 °Bx) na solução osmótica, da razão mássica amostra: solução (1:4 e 1:10), da temperatura (25, 40 e 60 ºC), e da pressão (1 bar e 150 mbar) na perda de água (PA) e no ganho sólidos (GS). Relativamente à fisális, a DO foi efetuada com uma razão mássica amostra: solução de 1:4, a 60 ºC e a pressão foi de1 bar ou150 mbar. Outro dos objetivos foi avaliar as alterações da microestrutura do tecido da maçã após o tratamento osmótico com sacarose e sorbitol. Assim, nos cubos de maçã, o sorbitol, o aumento da temperatura e o aumento da concentração do soluto na solução osmótica resultaram num aumento da velocidade da DO, mas a razão mássica amostra: solução e a pressão não afetaramo processo. Na fisális, a velocidade inicial de PAaumentou quando o vácuo foi aplicado durante a DO com sacarose e apresentou tendência a aumentar com o uso de sorbitol. No final da DO de cubos de maçã, observou-se, por análise da microestrutura, que este processo afetou os parâmetros de tamanho e forma das células vegetais e as alterações foram mais pronunciadas em amostras osmoticamente desidratadas com sorbitol. O processo de DO provocou o encolhimento das células e consequentemente uma redução de volume, a plasmólise e o dobramento das paredes celulares.Na segunda parte do trabalho,foram estudados métodos de secagem para obter maçã cortada com teor de água reduzido, nomeadamente a secagem a ar quente, a secagem por micro-ondas e a liofilização. Estudou-se também o efeito do pré-tratamento osmótico com soluçõesde sacarose e sorbitol. Para as melhores condições de cada método, foi efetuada a comparação das cinéticas de secagem entre os diferentes métodos e foi avaliada a qualidade —atividade da água(aw), cor, teorfenólico total(TFT), atividade antioxidante(AA)e capacidade de reidratação —dos cubos de maçã secos. A capacidade de ajuste de alguns modelos matemáticos para descrever o teor de água durante a secagem também foi avaliada. Assim, foi avaliado o efeito da temperatura (25, 55, 70 e 80 ºC) na secagem a ar quente de cubos de maçã osmoticamente desidratados (60 ºC, solução de sacarose ousorbitol a 60 ºBx, razão mássica amostra: solução 1:4). Na secagem por micro-ondas,foi também avaliado o efeito do pré-tratamento osmótico e da potência (160, 350, 500, 650, 750 e 850 W) na cinética de PAde cubos de maçã. Finalmente, estudou-se a cinética de PAde cubos de maçã na liofilização. No que diz respeito à maçã cortada seca comteor reduzido de água, a desidratação osmótica como pré-tratamento antes da secagem a ar quente aumentou a velocidade e reduziu o tempo de secagem. O agente osmótico não afetou a velocidade de secagem, mas a utilizaçãode sorbitol reduziu mais o tempo de secagem e a awdo produto final. Na secagem por micro-ondas, o aumento do nível de potência reduziu o tempo de secagem e esta redução foi maior para as amostras osmoticamente desidratadas com sorbitol. A DO antes da liofilização não apresentou uma vantagemrelevante e a awfoi menor em amostras semtratamentoosmótico.O tipo de secagem e o pré-tratamento não afetaram a velocidade de reidratação dos cubos de maçã secos, mas as amostras controlo apresentaram um teor de água de equilíbrio superioràs amostrasosmoticamente desidratadas.A DO e a secagem subsequente, por ar quente, micro-ondas e liofilização, diminuiram significativamente o TFT e a AA. Nas amostras osmoticamente desidratadas, estes parâmetros de qualidadenão foram afetados pela secagem subsequente, mas apenas pela DO. Com o objetivo de comparar o efeito do agente osmótico utilizado na DO na aceitação pelo consumidor, foi efetuada a análise sensorial de cubos de maçã secos a ar quente pré-tratados osmoticamente com sacarose ousorbitol. Não houve diferença nos resultados e o produto final foi bemaceite pelos consumidores.De entre os métodos de secagem estudados, a secagem por micro-ondas sem pré-tratamento produziu cubos de maçã secos deboa qualidade e numtemporeduzido. O sorbitol é uma boa alternativa à sacarose como agente no pré-tratamento osmótico de cubos de maçã e fisális. Para além disso, o sorbitol éum prebiótico com benefíciospara a saúde.
Books on the topic "Apple dehydration"
McGuckin, Charles Eugene. The mathematical modelling of diffusion techniques associated with the osmotic dehydration of apple slices. 1986.
Find full textBook chapters on the topic "Apple dehydration"
Ayushi, Nidhi, Prachi Agarwal, Priya, and Saumya Chaturvedi. "Optimization of Process Parameters for Osmotic Dehydration of Apple Slices." In Emerging Technologies in Food Science, 247–55. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8_22.
Full textLoredo, A. B. García, S. Guerrero, and S. M. Alzamora. "Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue." In Food Engineering Series, 477–84. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_42.
Full textVieira, Margarida, and Jorge Pereira. "Dehydration I – Tray Drying of Apples." In Experiments in Unit Operations and Processing of Foods, 65–70. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-68642-4_8.
Full textFito, Pedro, M. E. Martín, N. Martínez-Navarrete, A. Chiralt, J. M. Catalá, and E. De los Reyes. "Effect of Vacuum Impregnation on Combined Air-Microwave Drying of Apple." In Osmotic Dehydration & Vacuum Impregnation, 225–41. CRC Press, 2019. http://dx.doi.org/10.1201/9780429132216-20.
Full textMavroudis, N. E., K. M. Lee, I. Sjöholm, and B. Hallström. "Osmotic Treatment of Apples: Cell Death and Some Criteria for the Selection of Suitable Apple Varieties for Industrial Processing." In Osmotic Dehydration & Vacuum Impregnation, 11–20. CRC Press, 2019. http://dx.doi.org/10.1201/9780429132216-2.
Full textAguilar-Torres, Daniel, Omar Jiménez-Ramírez, Juan A. Jimenez-Garcia, Gonzalo A. Ramos-López, and Rubén Vázquez-Medina. "Acoustic and Thermal Analysis of Food." In Food Preservation and Packaging - Recent Process and Technological Advancements [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108007.
Full textDabrowska, R., and A. Lenart. "Influence of Edible Coatings on Osmotic Treatment of Apples." In Osmotic Dehydration & Vacuum Impregnation, 43–50. CRC Press, 2019. http://dx.doi.org/10.1201/9780429132216-5.
Full textErle, U., and H. Schubert. "Combined Osmotic and Microwave-Vacuum Dehydration of Apples and Strawberries." In Osmotic Dehydration & Vacuum Impregnation, 207–19. CRC Press, 2019. http://dx.doi.org/10.1201/9780429132216-18.
Full textErle, U., and H. Schubert. "Combined Osmotic and Microwave-Vacuum Dehydration of Apples and Strawberries." In Food Preservation Technology. CRC Press, 2001. http://dx.doi.org/10.1201/9781420031836.ch18.
Full text"Mixe d Integer Nonline ar Programmi ng: Appl ications to Food Dehydrati on and Deep Chilling." In Optimization in Food Engineering, 353–78. CRC Press, 2008. http://dx.doi.org/10.1201/9781420061420-25.
Full textConference papers on the topic "Apple dehydration"
Méndez-Lagunas, Lilia Leticia, Sahylin Muñiz-Becerá, Juan Rodríguez-Ramírez, and Sadoth Sandoval-Torres. "Model of the solutes transfer during osmotic dehydration of vegetal matrices: a proposal." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7408.
Full textBellaga, S., L. Ben Haj Said, and K. Allaf. "Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8372.
Full textYi Zhu and Zhongli Pan. "Comparison between the continuous and intermittent heating methods for simultaneous infrared dry-blanching and dehydration of apple slices." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25006.
Full textCárcel, Juan A., Matheus P. Martins, Edgar J. Cortés, Carmen Rosselló, and Ramón Peña. "Influence of the temperature and ultrasound application in drying kinetics of apple skin." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7889.
Full textCárcel, Juan A., Daniele Merone, Domenico Colucci, Davide Fissore, and Neus Sanjuán. "Energy analysis of an ultrasound-assisted atmospheric freeze-drying process for food." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7888.
Full textAbautret, Yannick, Dominique Coquillat, Myriam Zerrad, Ryad Bendoula, Michel Lequime, Daphné Héran, Bruno Grèzes-Besset, Frédéric Chazallet, and Claude Amra. "Recovering the 8-layer structure of a sunflower leaf with terahertz picosecond pulses. Application to a dehydration model." In Optical Interference Coatings. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/oic.2022.tb.3.
Full textBirtane, Hatice. "The production of flame retardant paper with DOPO." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p16.
Full textReports on the topic "Apple dehydration"
Sánchez-Ramírez, Rodrigo A., Vincent Charles, Marcela González Araya, and Juan Carlos Paliza. Measuring the Performance of a Dehydration Plant of Apples. CENTRUM Católica Graduate Business School, October 2015. http://dx.doi.org/10.7835/ccwp-2015-10-0025.
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