Quality evaluation of pineapple fruit during drying process

Autores
Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Ascorbic Acid
Texture
Rehydration
Color
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:11336/95712
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality evaluation of pineapple fruit during drying processRamallo, Laura AnaMascheroni, Rodolfo HoracioAscorbic AcidTextureRehydrationColorhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaInstitution of Chemical Engineers2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95712Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio; Quality evaluation of pineapple fruit during drying process; Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 2; 4-2012; 275-2830960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960308511000514info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2011.06.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:48:05Zoai:ri.conicet.gov.ar:11336/95712instacron: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:34982025-11-12 09:48:05.475CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality evaluation of pineapple fruit during drying process
title Quality evaluation of pineapple fruit during drying process
spellingShingle Quality evaluation of pineapple fruit during drying process
Ramallo, Laura Ana
Ascorbic Acid
Texture
Rehydration
Color
title_short Quality evaluation of pineapple fruit during drying process
title_full Quality evaluation of pineapple fruit during drying process
title_fullStr Quality evaluation of pineapple fruit during drying process
title_full_unstemmed Quality evaluation of pineapple fruit during drying process
title_sort Quality evaluation of pineapple fruit during drying process
dc.creator.none.fl_str_mv Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author Ramallo, Laura Ana
author_facet Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Ascorbic Acid
Texture
Rehydration
Color
topic Ascorbic Acid
Texture
Rehydration
Color
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the pineapple quality was evaluated. The quality of dehydrated pineapple was analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Water uptake during rehydration was described by Page model. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of pineapple samples dried at different drying temperatures to preset moisture content. Pineapple samples dried at 45 °C had better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature was best condition for pineapple quality preservation.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
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/11336/95712
Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio; Quality evaluation of pineapple fruit during drying process; Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 2; 4-2012; 275-283
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/95712
identifier_str_mv Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio; Quality evaluation of pineapple fruit during drying process; Institution of Chemical Engineers; Food and Bioproducts Processing; 90; 2; 4-2012; 275-283
0960-3085
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/S0960308511000514
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2011.06.001
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
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
publisher.none.fl_str_mv Institution of Chemical Engineers
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_ 1848597986574073856
score 13.142177

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