Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Autores
Vega Gálvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1.Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 5.30x10-9 m2 s-1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ∆E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ∆E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass Transition concept and microstructure analysis.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Ah-Hen, Kong. Universidad Austral de Chile; Chile
Fil: Chacana, Marcelo. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Martínez Monzó, Javier. Universidad Politécnica de Valencia; España
Fil: García Segovia, Purificación. Universidad Politécnica de Valencia; España
Fil: Lemus Mondaca, Roberto. Universidad de Santiago de Chile; Chile. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
ANTIOXIDANT ACTIVITY
APPLE
DRYING KINETICS
MICROSTRUCTURE
TOTAL PHENOLICS
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:11336/199501
Acceder
id CONICETDig_b71be97c60287dd1822168e7550a03fa
oai_identifier_str oai:ri.conicet.gov.ar:11336/199501
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slicesVega Gálvez, AntonioAh-Hen, KongChacana, MarceloVergara, JudithMartínez Monzó, JavierGarcía Segovia, PurificaciónLemus Mondaca, RobertoDi Scala, Karina CeciliaANTIOXIDANT ACTIVITYAPPLEDRYING KINETICSMICROSTRUCTURETOTAL PHENOLICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1.Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 5.30x10-9 m2 s-1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ∆E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ∆E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass Transition concept and microstructure analysis.Fil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: Ah-Hen, Kong. Universidad Austral de Chile; ChileFil: Chacana, Marcelo. Universidad de La Serena; ChileFil: Vergara, Judith. Universidad de La Serena; ChileFil: Martínez Monzó, Javier. Universidad Politécnica de Valencia; EspañaFil: García Segovia, Purificación. Universidad Politécnica de Valencia; EspañaFil: Lemus Mondaca, Roberto. Universidad de Santiago de Chile; Chile. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaElsevier2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/199501Vega Gálvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; et al.; Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices; Elsevier; Food Chemistry; 132; 1; 5-2012; 51-590308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814611014622info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2011.10.029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:48Zoai:ri.conicet.gov.ar:11336/199501instacron: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 09:57:48.682CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
title Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
spellingShingle Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
Vega Gálvez, Antonio
ANTIOXIDANT ACTIVITY
APPLE
DRYING KINETICS
MICROSTRUCTURE
TOTAL PHENOLICS
title_short Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
title_full Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
title_fullStr Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
title_full_unstemmed Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
title_sort Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
dc.creator.none.fl_str_mv Vega Gálvez, Antonio
Ah-Hen, Kong
Chacana, Marcelo
Vergara, Judith
Martínez Monzó, Javier
García Segovia, Purificación
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author Vega Gálvez, Antonio
author_facet Vega Gálvez, Antonio
Ah-Hen, Kong
Chacana, Marcelo
Vergara, Judith
Martínez Monzó, Javier
García Segovia, Purificación
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author_role author
author2 Ah-Hen, Kong
Chacana, Marcelo
Vergara, Judith
Martínez Monzó, Javier
García Segovia, Purificación
Lemus Mondaca, Roberto
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
APPLE
DRYING KINETICS
MICROSTRUCTURE
TOTAL PHENOLICS
topic ANTIOXIDANT ACTIVITY
APPLE
DRYING KINETICS
MICROSTRUCTURE
TOTAL PHENOLICS
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 aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1.Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 5.30x10-9 m2 s-1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ∆E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ∆E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass Transition concept and microstructure analysis.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Ah-Hen, Kong. Universidad Austral de Chile; Chile
Fil: Chacana, Marcelo. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Martínez Monzó, Javier. Universidad Politécnica de Valencia; España
Fil: García Segovia, Purificación. Universidad Politécnica de Valencia; España
Fil: Lemus Mondaca, Roberto. Universidad de Santiago de Chile; Chile. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, as well as at air velocities of 0.5, 1.0 and 1.5 m s -1.Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 5.30x10-9 m2 s-1 at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ∆E, showed the best results at 80 °C. The DPPH-radical scavenging activity at 40 °C and 0.5 m s -1 showed the highest antioxidant activity, closest to that of the fresh sample. Although ∆E decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass Transition concept and microstructure analysis.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
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/11336/199501
Vega Gálvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; et al.; Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices; Elsevier; Food Chemistry; 132; 1; 5-2012; 51-59
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/199501
identifier_str_mv Vega Gálvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; et al.; Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices; Elsevier; Food Chemistry; 132; 1; 5-2012; 51-59
0308-8146
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.sciencedirect.com/science/article/pii/S0308814611014622
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2011.10.029
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 Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1844613726707122176
score 13.069144

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