Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content

Autores
Rodríguez, Anabel; Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in hypertonic solutions – is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation. As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions. In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both). Practical Applications Linear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits.
Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; 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 del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; Argentina
Materia
Osmotic Dehydration
Stone Fruits
Process Variables
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:11336/10217
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components contentRodríguez, AnabelRodriguez, Maria MarcelaMascheroni, Rodolfo HoracioOsmotic DehydrationStone FruitsProcess Variableshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in hypertonic solutions – is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation. As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions. In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both). Practical Applications Linear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits.Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; 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 del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; ArgentinaWiley Blackwell Publishing, Inc2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10217Rodríguez, Anabel; Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 38; 5; 9-2015; 415-4250145-8876enginfo:eu-repo/semantics/altIdentifier/doi/ 10.1111/jfpe.12171info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12171/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:52Zoai:ri.conicet.gov.ar:11336/10217instacron: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 09:43:53.103CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
title Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
spellingShingle Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
Rodríguez, Anabel
Osmotic Dehydration
Stone Fruits
Process Variables
title_short Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
title_full Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
title_fullStr Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
title_full_unstemmed Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
title_sort Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content
dc.creator.none.fl_str_mv Rodríguez, Anabel
Rodriguez, Maria Marcela
Mascheroni, Rodolfo Horacio
author Rodríguez, Anabel
author_facet Rodríguez, Anabel
Rodriguez, Maria Marcela
Mascheroni, Rodolfo Horacio
author_role author
author2 Rodriguez, Maria Marcela
Mascheroni, Rodolfo Horacio
author2_role author
author
dc.subject.none.fl_str_mv Osmotic Dehydration
Stone Fruits
Process Variables
topic Osmotic Dehydration
Stone Fruits
Process Variables
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in hypertonic solutions – is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation. As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions. In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both). Practical Applications Linear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits.
Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; 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 del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Grupo Tecnologias de Semillas; Argentina
description Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in hypertonic solutions – is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation. As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions. In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both). Practical Applications Linear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
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/11336/10217
Rodríguez, Anabel; Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 38; 5; 9-2015; 415-425
0145-8876
url http://hdl.handle.net/11336/10217
identifier_str_mv Rodríguez, Anabel; Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Characteristic process variables during the Osmotic Dehydration of stone fruits: Experimental values and correlations between components content; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 38; 5; 9-2015; 415-425
0145-8876
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.1111/jfpe.12171
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12171/abstract
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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