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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Ascorbic acid
Texture
Rehydration
Color
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/129246
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/129246
network_acronym_str SEDICI
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network_name_str SEDICI (UNLP)
spelling Quality evaluation of pineapple fruit during drying processRamallo, Laura AnaMascheroni, Rodolfo HoracioQuímicaAscorbic acidTextureRehydrationColorPineapple (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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf275-283http://sedici.unlp.edu.ar/handle/10915/129246enginfo:eu-repo/semantics/altIdentifier/issn/0960-3085info:eu-repo/semantics/altIdentifier/issn/1744-3571info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2011.06.001info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:03:09Zoai:sedici.unlp.edu.ar:10915/129246Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:03:09.36SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
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 Química
Ascorbic acid
Texture
Rehydration
Color
topic Química
Ascorbic acid
Texture
Rehydration
Color
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
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
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/129246
url http://sedici.unlp.edu.ar/handle/10915/129246
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0960-3085
info:eu-repo/semantics/altIdentifier/issn/1744-3571
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2011.06.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
275-283
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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