Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

Changes in physical and gelling properties of freeze‐dried egg white as a result of temperature and relative humidity

“…When the temperature is increased above T g , many changes can be observed, such as increased free volume, decreased viscosity and increased enzymatic reactions and non‐enzymatic browning reaction rates. Moreover, Agudelo Laverde et al stated that the rate of browning of several vegetables and food models is very slow in the glassy state. Thus, the product may be shelf stable when stored below T g since deterioration due to microbial growth and chemical reactions is greatly reduced …”

Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry

“…The 1 H NMR signal decay of the transversal relaxation times, T 2 , was obtained by the CPMG pulse sequence in order to relate the observed behavior of the change of the chromatic attributes with the molecular mobility in the samples. It is important to note that at these conditions, populations of water molecules with high mobility are present, as determined by pulsed 1 H NMR, and frozen water is detected by DSC (Agudelo-Laverde et al 2011).…”

Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis

“…Anthocyanins stability is affected by processing conditions, storage temperature, sugar, pH value, ascorbic acid, and water availability (Tsai, Hsieh, & Huang, 2004;Wrolstad, 2004). Besides anthocyanin losses, color changes can be caused by brown pigments that are formed due to the Maillard reaction (Acevedo, Briones, et al, 2008;Acevedo, Schebor, et al, 2008;Agudelo-Laverde, Acevedo, Schebor, & Buera, 2011). Critical appearance changes have also been reported, which could be related to water contents and water mobility.…”

“…Critical appearance changes have also been reported, which could be related to water contents and water mobility. 1 H NMR relaxation times have thus been and effective tool for interpreting the behavior of due to appearance changes in the RH scale (Agudelo-Laverde et al, 2011;Farroni & Buera, in press). The objective of this work was to evaluate the effect of hydration degree, anthocyanins degradation and browning development on the chromatic attributes of dehydrated strawberries by employing image segmentation analysis.…”