Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying
- Autores
- Rodríguez, Anabel; Bruno, Dominga Estela; Paola, Carlos Alejandro; Campañone, Laura Analía; Mascheroni, Rodolfo Horacio
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Facultad de Ciencias Astronómicas y Geofísicas - Materia
-
Química
raspberries
solar drying
microwave drying
quality properties - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/115593
Ver los metadatos del registro completo
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Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar dryingRodríguez, AnabelBruno, Dominga EstelaPaola, Carlos AlejandroCampañone, Laura AnalíaMascheroni, Rodolfo HoracioQuímicaraspberriessolar dryingmicrowave dryingquality propertiesThe aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de IngenieríaFacultad de Ciencias Astronómicas y Geofísicas2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf336-343http://sedici.unlp.edu.ar/handle/10915/115593enginfo:eu-repo/semantics/altIdentifier/issn/1678-457Xinfo:eu-repo/semantics/altIdentifier/doi/10.1590/fst.29117info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:18:48Zoai:sedici.unlp.edu.ar:10915/115593Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:18:48.382SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| title |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| spellingShingle |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying Rodríguez, Anabel Química raspberries solar drying microwave drying quality properties |
| title_short |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| title_full |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| title_fullStr |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| title_full_unstemmed |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| title_sort |
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying |
| dc.creator.none.fl_str_mv |
Rodríguez, Anabel Bruno, Dominga Estela Paola, Carlos Alejandro Campañone, Laura Analía Mascheroni, Rodolfo Horacio |
| author |
Rodríguez, Anabel |
| author_facet |
Rodríguez, Anabel Bruno, Dominga Estela Paola, Carlos Alejandro Campañone, Laura Analía Mascheroni, Rodolfo Horacio |
| author_role |
author |
| author2 |
Bruno, Dominga Estela Paola, Carlos Alejandro Campañone, Laura Analía Mascheroni, Rodolfo Horacio |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Química raspberries solar drying microwave drying quality properties |
| topic |
Química raspberries solar drying microwave drying quality properties |
| dc.description.none.fl_txt_mv |
The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería Facultad de Ciencias Astronómicas y Geofísicas |
| description |
The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed that solar drying and microwave drying allowed a good preservation of surface color in the final product. However, the solar drying achieved a desirable texture in dried raspberries compared to microwave drying. Neither solar drying nor microwave drying allowed a high retention of the antioxidant capacity. Nevertheless, both processes allow obtaining final stable fruits (low water activity) at any time of the year. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/115593 |
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http://sedici.unlp.edu.ar/handle/10915/115593 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
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info:eu-repo/semantics/altIdentifier/issn/1678-457X info:eu-repo/semantics/altIdentifier/doi/10.1590/fst.29117 |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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openAccess |
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http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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application/pdf 336-343 |
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