| En esta sección se presentan los artículos más recientes publicados por profesores de la Escuela de Ingeniería de la Pontificia Universidad Católica de Chile en revistas catalogadas en ISI. Además de la cita completa puede revisarse el abstract. |
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Nombre de la Publicación: Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
Autores: Nuria C. Acevedo, Vilbett Briones, Pilar Buera y José M. Aguilera
Revista: Journal of Food Engineering 85 (2008) 222—231
Año: 2008
Abstract
Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and to fracture mechanics after drying and later storage at 70 ºC under a wide range of relative humidity (RH). Blanched and unblanched apple discs were dehydrated by vacuum drying or freeze-drying to induce the formation of different structures, then equilibrated from 33% to 75% RH and stored at 70 °C in order to promote browning. Color changes on the surface of apple discs were analyzed non-invasively by image analysis using a computerized vision system. Pre-treatments and drying conditions modified the structural characteristics of apple discs, which in turn, changed sorption properties, texture hardness and browning development. Microstructural changes (e.g., loss of cellular integrity) promoted higher browning rates, the rate and degree of browning was analyzed. |
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