Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying

Autores
Rodriguez, Anabel; Sancho, Ana Maria; Barrio, Yanina Ximena; Rosito, Pablo; Gozzi, Marta Sofía
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal pads
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.
Fil: Rosito, Pablo. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.
Fil: Gozzi, Marta Sofía. Universidad Argentina de la Empresa. Instituto de Tecnología; Argentina.
Fuente
Journal of food processing and preservation : e14183. (08 September 2019)
Materia
Opuntia Ficus Indica
Secado
Secado Osmótico
Secado por Aire Caliente
Drying
Osmotic Drying
Hot Air Drying
Nopal
Cactus Comestible
Almohadillas de Nopal
Nopal Pads
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6048
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6048
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network_name_str INTA Digital (INTA)
spelling Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air dryingRodriguez, AnabelSancho, Ana MariaBarrio, Yanina XimenaRosito, PabloGozzi, Marta SofíaOpuntia Ficus IndicaSecadoSecado OsmóticoSecado por Aire CalienteDryingOsmotic DryingHot Air DryingNopalCactus ComestibleAlmohadillas de NopalNopal PadsThe aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal padsFil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.Fil: Rosito, Pablo. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.Fil: Gozzi, Marta Sofía. Universidad Argentina de la Empresa. Instituto de Tecnología; Argentina.Wiley2019-10-08T11:12:52Z2019-10-08T11:12:52Z2019-08-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/6048https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.141831745-4549 (Online)https://doi.org/10.1111/jfpp.14183Journal of food processing and preservation : e14183. (08 September 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:12Zoai:localhost:20.500.12123/6048instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:12.628INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
title Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
spellingShingle Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
Rodriguez, Anabel
Opuntia Ficus Indica
Secado
Secado Osmótico
Secado por Aire Caliente
Drying
Osmotic Drying
Hot Air Drying
Nopal
Cactus Comestible
Almohadillas de Nopal
Nopal Pads
title_short Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
title_full Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
title_fullStr Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
title_full_unstemmed Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
title_sort Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
dc.creator.none.fl_str_mv Rodriguez, Anabel
Sancho, Ana Maria
Barrio, Yanina Ximena
Rosito, Pablo
Gozzi, Marta Sofía
author Rodriguez, Anabel
author_facet Rodriguez, Anabel
Sancho, Ana Maria
Barrio, Yanina Ximena
Rosito, Pablo
Gozzi, Marta Sofía
author_role author
author2 Sancho, Ana Maria
Barrio, Yanina Ximena
Rosito, Pablo
Gozzi, Marta Sofía
author2_role author
author
author
author
dc.subject.none.fl_str_mv Opuntia Ficus Indica
Secado
Secado Osmótico
Secado por Aire Caliente
Drying
Osmotic Drying
Hot Air Drying
Nopal
Cactus Comestible
Almohadillas de Nopal
Nopal Pads
topic Opuntia Ficus Indica
Secado
Secado Osmótico
Secado por Aire Caliente
Drying
Osmotic Drying
Hot Air Drying
Nopal
Cactus Comestible
Almohadillas de Nopal
Nopal Pads
dc.description.none.fl_txt_mv The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal pads
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.
Fil: Rosito, Pablo. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias. Departamento de Biotecnología y Tecnología Alimentaria ; Argentina.
Fil: Gozzi, Marta Sofía. Universidad Argentina de la Empresa. Instituto de Tecnología; Argentina.
description The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to physicochemical and chromatic parameters, and mechanical properties of Nopal pads. Factors studied were: Three concentrations of sucrose (30, 40, and 50°Brix), calcium lactate (1, 2, and3%), and immersion time (1.5, 2.5, and 3.5 hr). Results showed that sucrose concentration and immersion time were the variables with higher influence. Quality properties mentioned before and the final mineral content of the dried samples (at 60°C for 48 hr) were analyzed. The combined drying (OD + HAD) reduced the moisture content in the range of 23% to 30% compared to HAD alone. It was found that the optimization of OD allowed preserving the quality properties, being a good alternative to give an added value for dried Nopal pads
publishDate 2019
dc.date.none.fl_str_mv 2019-10-08T11:12:52Z
2019-10-08T11:12:52Z
2019-08-18
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/20.500.12123/6048
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.14183
1745-4549 (Online)
https://doi.org/10.1111/jfpp.14183
url http://hdl.handle.net/20.500.12123/6048
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.14183
https://doi.org/10.1111/jfpp.14183
identifier_str_mv 1745-4549 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of food processing and preservation : e14183. (08 September 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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