Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment

Autores
Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Buera, Maria del Pilar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11–22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software.
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Dehydrated Fruits
Shrinkage
Freeze-Drying
Glass Transition
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:11336/31994
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat TreatmentAgudelo Laverde, Lina MarcelaSchebor, Carolina ClaudiaBuera, Maria del PilarDehydrated FruitsShrinkageFreeze-DryingGlass Transitionhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11–22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software.Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31994Buera, Maria del Pilar; Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment; Springer; Food and Bioprocess Technology; 7; 9; 1-2014; 2618-26261935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1242-1info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1242-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:41Zoai:ri.conicet.gov.ar:11336/31994instacron: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 10:06:42.127CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
spellingShingle Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
Agudelo Laverde, Lina Marcela
Dehydrated Fruits
Shrinkage
Freeze-Drying
Glass Transition
title_short Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_full Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_fullStr Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_full_unstemmed Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
title_sort Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment
dc.creator.none.fl_str_mv Agudelo Laverde, Lina Marcela
Schebor, Carolina Claudia
Buera, Maria del Pilar
author Agudelo Laverde, Lina Marcela
author_facet Agudelo Laverde, Lina Marcela
Schebor, Carolina Claudia
Buera, Maria del Pilar
author_role author
author2 Schebor, Carolina Claudia
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Dehydrated Fruits
Shrinkage
Freeze-Drying
Glass Transition
topic Dehydrated Fruits
Shrinkage
Freeze-Drying
Glass Transition
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11–22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software.
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structural shrinkage on freeze-dried fruits through image analysis in relation to relative humidity (RH) and heat treatment. Freeze-dried fruits were humidified between 11 and 84 % RH at 25 °C for 14 days, and then stored at 45 °C. Sugar and water content, thermal transitions, and volume changes were determined. The shrinkage degree of fresh, lyophilized, humidified, and heat-treated samples was assessed by image analysis. The freeze-drying process did not produce important changes on fruits volume. At low RH values (11–22 % RH), the reduction of the cylinders volume was lower than 15 %. The maximum shrinkage values at each RH were attained in the initial period of humidification (first and second days), and then shrinkage rate decreased markedly, reaching a nearly constant value. The shrinkage degree increased with the increase in RH, reaching values up to 60 % volume reduction. During heat treatment, the volume reduction was less than 10 %. The shrinkage degree was limited by the structural characteristics of the fruits. The structural changes were strongly influenced by variables such as water content, glass transition temperatures, and storage time. In this work, the degree of shrinkage could be followed by image analysis and the use of a mechanical modeling software.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
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/11336/31994
Buera, Maria del Pilar; Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment; Springer; Food and Bioprocess Technology; 7; 9; 1-2014; 2618-2626
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31994
identifier_str_mv Buera, Maria del Pilar; Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment; Springer; Food and Bioprocess Technology; 7; 9; 1-2014; 2618-2626
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1242-1
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1242-1
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 13.13397

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