Osmotic dehydration has been proposed in combination with air dehydration to improve quality attributes of air dried fruit pieces. The influence of the osmotic step and of the syrup composition on the chemical-physical properties, structure collapse and colour changes of osmo-air-dehydrated apricot cubes was studied. The relationship between shrinkage during air dehydration and 'glass'-'rubber' transitions of apricot tissue was also analysed. Colour attributes and geometric features were evaluated by image analysis and mathematical transformations were applied to the image parameters to estimate volume reduction related to absolute moisture content. Sugars added during the osmotic step help to slightly decrease shrinkage during the first phase of the subsequent air dehydration, furthermore the osmo-dehydrated apricot cubes showed the lowest structure collapse, retaining a better superficial appearance. The incorporation of sugars improved the colour stability during air dehydration, with sorbitol showing the highest protective effect. (c) 2004 Elsevier Ltd. All rights reserved.

Structure-property relationships in osmo-air-dehydrated apricot cubes / M. Riva, S. Campolongo, A.A. Leva, A. Maestrelli, D. Torreggiani. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 38:5(2005), pp. 533-542. [10.1016/j.foodres.2004.10.018]

Structure-property relationships in osmo-air-dehydrated apricot cubes

M. Riva
Primo
;
2005

Abstract

Osmotic dehydration has been proposed in combination with air dehydration to improve quality attributes of air dried fruit pieces. The influence of the osmotic step and of the syrup composition on the chemical-physical properties, structure collapse and colour changes of osmo-air-dehydrated apricot cubes was studied. The relationship between shrinkage during air dehydration and 'glass'-'rubber' transitions of apricot tissue was also analysed. Colour attributes and geometric features were evaluated by image analysis and mathematical transformations were applied to the image parameters to estimate volume reduction related to absolute moisture content. Sugars added during the osmotic step help to slightly decrease shrinkage during the first phase of the subsequent air dehydration, furthermore the osmo-dehydrated apricot cubes showed the lowest structure collapse, retaining a better superficial appearance. The incorporation of sugars improved the colour stability during air dehydration, with sorbitol showing the highest protective effect. (c) 2004 Elsevier Ltd. All rights reserved.
Air dehydration; Apricot; Image analysis; Osmotic dehydration; Shrinkage
Settore AGR/15 - Scienze e Tecnologie Alimentari
2005
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/5232
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 107
  • ???jsp.display-item.citation.isi??? 97
social impact