Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries

Autores
Pirone, Beatriz N.; de Michelis, Antonio; Salvatori, Daniela Marisol
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3-0.4 kg water/kg dm (aw ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.
Fil: Pirone, Beatriz N.. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina
Fil: de Michelis, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.patagonia Norte. Estacion Exptal.agrop.s.c.de Bariloche. Agencia de Extension Rural El Bolson; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
Materia
Cherries
Drying
Colour
Anthocyanins
Maturity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/11580
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet CherriesPirone, Beatriz N.de Michelis, AntonioSalvatori, Daniela MarisolCherriesDryingColourAnthocyaninsMaturityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3-0.4 kg water/kg dm (aw ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.Fil: Pirone, Beatriz N.. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; ArgentinaFil: de Michelis, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.patagonia Norte. Estacion Exptal.agrop.s.c.de Bariloche. Agencia de Extension Rural El Bolson; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; ArgentinaSpringer2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11580Pirone, Beatriz N.; de Michelis, Antonio; Salvatori, Daniela Marisol; Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries; Springer; Food And Bioprocess Technology; 7; 6; 6-2014; 1640-16551935-5130935-5149enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-013-1238-xinfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1238-xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:25:49Zoai:ri.conicet.gov.ar:11336/11580instacron: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:34982025-10-22 11:25:49.925CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
title Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
spellingShingle Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
Pirone, Beatriz N.
Cherries
Drying
Colour
Anthocyanins
Maturity
title_short Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
title_full Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
title_fullStr Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
title_full_unstemmed Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
title_sort Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
dc.creator.none.fl_str_mv Pirone, Beatriz N.
de Michelis, Antonio
Salvatori, Daniela Marisol
author Pirone, Beatriz N.
author_facet Pirone, Beatriz N.
de Michelis, Antonio
Salvatori, Daniela Marisol
author_role author
author2 de Michelis, Antonio
Salvatori, Daniela Marisol
author2_role author
author
dc.subject.none.fl_str_mv Cherries
Drying
Colour
Anthocyanins
Maturity
topic Cherries
Drying
Colour
Anthocyanins
Maturity
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 effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3-0.4 kg water/kg dm (aw ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.
Fil: Pirone, Beatriz N.. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina
Fil: de Michelis, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.patagonia Norte. Estacion Exptal.agrop.s.c.de Bariloche. Agencia de Extension Rural El Bolson; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
description The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3-0.4 kg water/kg dm (aw ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
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/11336/11580
Pirone, Beatriz N.; de Michelis, Antonio; Salvatori, Daniela Marisol; Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries; Springer; Food And Bioprocess Technology; 7; 6; 6-2014; 1640-1655
1935-5130
935-5149
url http://hdl.handle.net/11336/11580
identifier_str_mv Pirone, Beatriz N.; de Michelis, Antonio; Salvatori, Daniela Marisol; Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries; Springer; Food And Bioprocess Technology; 7; 6; 6-2014; 1640-1655
1935-5130
935-5149
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11947-013-1238-x
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1238-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 12.982451

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