Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods

Autores
Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; de Michelis, Antonio; Giner, Sergio Adrian
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples.
Fil: Demarchi, Silvana María. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Quintero Ruiz, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
High-Sugar Foods
Fruits
Isotherm
Water Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/19849
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/19849
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric MethodsDemarchi, Silvana MaríaQuintero Ruiz, Natalia Andreade Michelis, AntonioGiner, Sergio AdrianHigh-Sugar FoodsFruitsIsothermWater Activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples.Fil: Demarchi, Silvana María. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Quintero Ruiz, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; ArgentinaFil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2013-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/19849Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; de Michelis, Antonio; Giner, Sergio Adrian; Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods; Elsevier Science; Lwt - Food Science And Technology; 52; 1; 7-6-2013; 21-260023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004914info:eu-repo/semantics/altIdentifier/doi//10.1016/j.lwt.2012.12.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:01Zoai:ri.conicet.gov.ar:11336/19849instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:01.46CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
title Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
spellingShingle Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
Demarchi, Silvana María
High-Sugar Foods
Fruits
Isotherm
Water Activity
title_short Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
title_full Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
title_fullStr Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
title_full_unstemmed Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
title_sort Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods
dc.creator.none.fl_str_mv Demarchi, Silvana María
Quintero Ruiz, Natalia Andrea
de Michelis, Antonio
Giner, Sergio Adrian
author Demarchi, Silvana María
author_facet Demarchi, Silvana María
Quintero Ruiz, Natalia Andrea
de Michelis, Antonio
Giner, Sergio Adrian
author_role author
author2 Quintero Ruiz, Natalia Andrea
de Michelis, Antonio
Giner, Sergio Adrian
author2_role author
author
author
dc.subject.none.fl_str_mv High-Sugar Foods
Fruits
Isotherm
Water Activity
topic High-Sugar Foods
Fruits
Isotherm
Water Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples.
Fil: Demarchi, Silvana María. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Quintero Ruiz, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples.
publishDate 2013
dc.date.none.fl_str_mv 2013-06-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/19849
Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; de Michelis, Antonio; Giner, Sergio Adrian; Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods; Elsevier Science; Lwt - Food Science And Technology; 52; 1; 7-6-2013; 21-26
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/19849
identifier_str_mv Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; de Michelis, Antonio; Giner, Sergio Adrian; Sorption Characteristics of Rosehip, Apple and Tomato Pulp Formulations as Determined by Gravimetric and Hygrometric Methods; Elsevier Science; Lwt - Food Science And Technology; 52; 1; 7-6-2013; 21-26
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004914
info:eu-repo/semantics/altIdentifier/doi//10.1016/j.lwt.2012.12.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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