Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits

Autores
Rodriguez, Anabel; Mascheroni, Rodolfo Horacio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Based on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations between water content (WC) and soluble solids (SS) content of fruits dehydrated in sugar or alcohol solutions have been developed for each type of fruit that allows characterization of both properties with only one rapid determination of either property. A linear regression for SS vs. WC including all of the experimental data for the seven types of fruits tested (apple, strawberry, pear, kiwi, plum, nectarine, and melon) and the five solutes used in those experiments (sucrose, glucose, xylitol, sorbitol, polyethylene glycol) was obtained with a high regression coefficient.Based on experimental data determined in this work in the range -40 to 40°C, correlations are established between heat capacity and enthalpy with water content and temperature for both fresh strawberries and strawberries that were osmotically dehydrated in different solutions. In addition, general polynomial correlations for the initial freezing temperature of fresh and osmotically dehydrated fruits as a function of water content and type of dehydrating solute are proposed.
Fil: Rodriguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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
Correlation
Enthalpy
Osmo-Dehydrated Fruits
Soluble Solids
Water Content
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:11336/80317
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/80317
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated FruitsRodriguez, AnabelMascheroni, Rodolfo HoracioCorrelationEnthalpyOsmo-Dehydrated FruitsSoluble SolidsWater Contenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Based on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations between water content (WC) and soluble solids (SS) content of fruits dehydrated in sugar or alcohol solutions have been developed for each type of fruit that allows characterization of both properties with only one rapid determination of either property. A linear regression for SS vs. WC including all of the experimental data for the seven types of fruits tested (apple, strawberry, pear, kiwi, plum, nectarine, and melon) and the five solutes used in those experiments (sucrose, glucose, xylitol, sorbitol, polyethylene glycol) was obtained with a high regression coefficient.Based on experimental data determined in this work in the range -40 to 40°C, correlations are established between heat capacity and enthalpy with water content and temperature for both fresh strawberries and strawberries that were osmotically dehydrated in different solutions. In addition, general polynomial correlations for the initial freezing temperature of fresh and osmotically dehydrated fruits as a function of water content and type of dehydrating solute are proposed.Fil: Rodriguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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; ArgentinaTaylor & Francis2012-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/80317Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits; Taylor & Francis; Drying Technology; 30; 11-12; 9-2012; 1323-13310737-39371532-2300CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/07373937.2012.695758info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2012.695758info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:24Zoai:ri.conicet.gov.ar:11336/80317instacron: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:34982025-09-29 09:57:24.377CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
title Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
spellingShingle Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
Rodriguez, Anabel
Correlation
Enthalpy
Osmo-Dehydrated Fruits
Soluble Solids
Water Content
title_short Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
title_full Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
title_fullStr Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
title_full_unstemmed Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
title_sort Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
dc.creator.none.fl_str_mv Rodriguez, Anabel
Mascheroni, Rodolfo Horacio
author Rodriguez, Anabel
author_facet Rodriguez, Anabel
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Correlation
Enthalpy
Osmo-Dehydrated Fruits
Soluble Solids
Water Content
topic Correlation
Enthalpy
Osmo-Dehydrated Fruits
Soluble Solids
Water Content
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Based on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations between water content (WC) and soluble solids (SS) content of fruits dehydrated in sugar or alcohol solutions have been developed for each type of fruit that allows characterization of both properties with only one rapid determination of either property. A linear regression for SS vs. WC including all of the experimental data for the seven types of fruits tested (apple, strawberry, pear, kiwi, plum, nectarine, and melon) and the five solutes used in those experiments (sucrose, glucose, xylitol, sorbitol, polyethylene glycol) was obtained with a high regression coefficient.Based on experimental data determined in this work in the range -40 to 40°C, correlations are established between heat capacity and enthalpy with water content and temperature for both fresh strawberries and strawberries that were osmotically dehydrated in different solutions. In addition, general polynomial correlations for the initial freezing temperature of fresh and osmotically dehydrated fruits as a function of water content and type of dehydrating solute are proposed.
Fil: Rodriguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. 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 Based on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations between water content (WC) and soluble solids (SS) content of fruits dehydrated in sugar or alcohol solutions have been developed for each type of fruit that allows characterization of both properties with only one rapid determination of either property. A linear regression for SS vs. WC including all of the experimental data for the seven types of fruits tested (apple, strawberry, pear, kiwi, plum, nectarine, and melon) and the five solutes used in those experiments (sucrose, glucose, xylitol, sorbitol, polyethylene glycol) was obtained with a high regression coefficient.Based on experimental data determined in this work in the range -40 to 40°C, correlations are established between heat capacity and enthalpy with water content and temperature for both fresh strawberries and strawberries that were osmotically dehydrated in different solutions. In addition, general polynomial correlations for the initial freezing temperature of fresh and osmotically dehydrated fruits as a function of water content and type of dehydrating solute are proposed.
publishDate 2012
dc.date.none.fl_str_mv 2012-09
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/11336/80317
Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits; Taylor & Francis; Drying Technology; 30; 11-12; 9-2012; 1323-1331
0737-3937
1532-2300
CONICET Digital
CONICET
url http://hdl.handle.net/11336/80317
identifier_str_mv Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits; Taylor & Francis; Drying Technology; 30; 11-12; 9-2012; 1323-1331
0737-3937
1532-2300
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/07373937.2012.695758
info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2012.695758
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.070432

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