Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings

Farris, Stefano; Gobbi, Serena; Torreggiani, D.; Piergiovanni, Luciano

doi:10.1016/j.jfoodeng.2008.03.006

Cited by 21 publications

(19 citation statements)

References 25 publications

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“…Afterwards two more spiky peaks followed, these ruptures are typical for the crispy products. The similar behavior was reported for apple rings osmotically treated in maltose solution and dried at 90°C by Farris et al (2008).…”

Section: Texture Analysissupporting

confidence: 84%

“…The osmotic treatment was carried out at mild temperature of 25°C (Farris et al 2008). Apple discs were placed in 200 mL glass jars.…”

Section: Apple Chips Productionmentioning

confidence: 99%

“…These operating conditions were slightly modified from those suggested by Farris et al 2008. Occasionally, the samples were flipped over during drying to avoid sticking of the slices to the tray and to allow equal dehydration from all sides.…”

Section: Convective Dryingmentioning

confidence: 99%

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Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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Section: Texture Analysissupporting

confidence: 84%

“…The osmotic treatment was carried out at mild temperature of 25°C (Farris et al 2008). Apple discs were placed in 200 mL glass jars.…”

Section: Apple Chips Productionmentioning

confidence: 99%

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Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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“…• Crispness Index (MPa): computed according to the following formula (Farris, Gobbi, Torreggiani, & Piergiovanni, 2008):…”

Section: Textural Quality Measurementsmentioning

confidence: 99%

Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control

Trong

Rizzolo

Herremans

et al. 2014

Innovative Food Science & Emerging Technologies

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The potential of spatially resolved diffuse reflectance spectroscopy in the 500–1000 nm range by means of a fiber-optics probe was investigated for acquiring scattering and absorption properties of air dried apple rings subjected to different pre-treatment conditions: without osmo-dehydration (TQ) and with osmo-dehydration for 1 (OSMO1) and 3 h (OSMO2). The fresh apple rings were produced from ‘Golden Delicious’ apples at harvest (H) and 5 month storage at 2 conditions: controlled atmosphere (CA) and normal atmosphere (NA). Microstructure properties of the dried apple rings were also obtained from X-ray micro-CT measurements. The TQ samples were found to have significantly higher scattering properties, thicker tissue, smaller pore sizes, were less crispy, and required higher snapping work or rupture energy than the OSMO1 and OSMO2 samples. On the other hand, no significant differences were observed between the scattering properties, microstructure, and textural quality of the OSMO1 and OSMO2 apple rings. From these results, it was concluded that there is a clear process–microstructure–quality relation in osmo-air-dried apples which can be measured non-destructively with spatially resolved diffuse reflectance spectroscopy. Therefore, this study confirmed the potential of spatially resolved diffuse reflectance spectroscopy for non-destructive quality assessment of air-dried apple slices, which provides perspectives for drying process optimization

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“…• Hardness (N): maximum force at break • Total Area (N.mm or mJ): work required to snap the ring (Snapping Work or Rupture Energy) • Crispness Index (MPa): computed according to the following formula (Farris, Gobbi, Torreggiani, & Piergiovanni, 2008):…”

Section: Textural Quality Measurementsmentioning

confidence: 99%

Reprint of "Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control"

Trong

Rizzolo

Herremans

et al. 2014

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings

Abstract: 15Mechanical properties of dried apples rings were studied through two different rapid compression tests. A

Cited by 21 publications

References 25 publications

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control

Reprint of "Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control"

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