Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

Acevedo, Nuria C.; Briones, Vilbett; Buera, M. Pilar; Aguilera, José Miguel

doi:10.1016/j.jfoodeng.2007.06.037

Cited by 76 publications

(45 citation statements)

References 25 publications

(29 reference statements)

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“…This texture-microstructure relation has, for example, been reported for confectionary (Decker & Ziegler, 2003), gelled systems (Borwankar, 1992;Barrangou, Drake, Daubert, & Foegeding, 2006), dried apples (Acevedo, Briones, Buera, & Aguilera, 2008), and aerated sugar gels (Herremans et al, 2013). In these works, microstructural or sensory properties of the studied food samples were clearly observed in good correlation with mechanical or rheological parameters usually considered as representing parameters for food texture quality.…”

Section: Introductionsupporting

confidence: 64%

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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Section: Introductionsupporting

confidence: 64%

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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“…Fracture of dried food products is a complex phenomenon that depends largely on the components and the microstructure of food materials [36]. As shown in Figure 6, dried samples in VF-FD were measured with significantly higher hardness values than those in HWB-VF-FD and HWB-PF-FD.…”

Section: Hardnessmentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (V C ) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples ( < 0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR ( < 0.05), almost the equivalent SR, V C content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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“…Acevedo et al [120] showed that the different structures generated during drying of apple discs, as determined by the type of drying method (air convection or different freezing rates prior to freeze-drying), affected sorption properties of the dried material, and consequently, the rate of browning devel- Potential applications of state diagrams 1583 opment, which in turn was also different from that for dried apple powder samples. As mentioned earlier, water is one of the products of the Maillard reaction.…”

Section: Structural Effects Related To Chemical Stabilitymentioning

confidence: 99%

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

Cited by 76 publications

References 25 publications

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

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

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

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