Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality

Autores
Rodriguez, A.; Zaro, Maria Jose; Lemoine, María Laura; Mascheroni, Rodolfo Horacio
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).
Fil: Rodriguez, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Zaro, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Lemoine, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Materia
BLUBERRIES
COMBINED DRYING
TEXTURE
COLOR
ANTIOXIDANT CAPACITY
REHYDRATION CAPACITY
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:11336/10798
Acceder
id CONICETDig_9038558df8eef77bf2ff9894947ee53b
oai_identifier_str oai:ri.conicet.gov.ar:11336/10798
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final qualityRodriguez, A.Zaro, Maria JoseLemoine, María LauraMascheroni, Rodolfo HoracioBLUBERRIESCOMBINED DRYINGTEXTURECOLORANTIOXIDANT CAPACITYREHYDRATION CAPACITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).Fil: Rodriguez, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Zaro, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Lemoine, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; ArgentinaTaylor & Francis2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10798Rodriguez, A.; Zaro, Maria Jose; Lemoine, María Laura; Mascheroni, Rodolfo Horacio; Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality; Taylor & Francis; Drying Technology; 34; 8; 10-2015; 974-9850737-39371532-2300enginfo:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2015.1089886info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/full/10.1080/07373937.2015.1089886info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:21:40Zoai:ri.conicet.gov.ar:11336/10798instacron: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:34982025-10-15 15:21:41.196CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
spellingShingle Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
Rodriguez, A.
BLUBERRIES
COMBINED DRYING
TEXTURE
COLOR
ANTIOXIDANT CAPACITY
REHYDRATION CAPACITY
title_short Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_full Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_fullStr Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_full_unstemmed Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
title_sort Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality
dc.creator.none.fl_str_mv Rodriguez, A.
Zaro, Maria Jose
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author Rodriguez, A.
author_facet Rodriguez, A.
Zaro, Maria Jose
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author_role author
author2 Zaro, Maria Jose
Lemoine, María Laura
Mascheroni, Rodolfo Horacio
author2_role author
author
author
dc.subject.none.fl_str_mv BLUBERRIES
COMBINED DRYING
TEXTURE
COLOR
ANTIOXIDANT CAPACITY
REHYDRATION CAPACITY
topic BLUBERRIES
COMBINED DRYING
TEXTURE
COLOR
ANTIOXIDANT CAPACITY
REHYDRATION CAPACITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).
Fil: Rodriguez, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Zaro, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Lemoine, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
description In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).
publishDate 2015
dc.date.none.fl_str_mv 2015-10
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/11336/10798
Rodriguez, A.; Zaro, Maria Jose; Lemoine, María Laura; Mascheroni, Rodolfo Horacio; Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality; Taylor & Francis; Drying Technology; 34; 8; 10-2015; 974-985
0737-3937
1532-2300
url http://hdl.handle.net/11336/10798
identifier_str_mv Rodriguez, A.; Zaro, Maria Jose; Lemoine, María Laura; Mascheroni, Rodolfo Horacio; Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality; Taylor & Francis; Drying Technology; 34; 8; 10-2015; 974-985
0737-3937
1532-2300
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2015.1089886
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/full/10.1080/07373937.2015.1089886
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 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
_version_ 1846083364486905856
score 13.22299

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