Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods
The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isoth...
| Autores principales: | , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2018
|
| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0023643812004914 http://hdl.handle.net/20.500.12123/3848 https://doi.org/10.1016/j.lwt.2012.12.007 |
| _version_ | 1855035214528512000 |
|---|---|
| author | Demarchi, Silvana María Quintero Ruiz, Natalia Andrea De Michelis, Antonio Giner, Sergio Adrian |
| author_browse | De Michelis, Antonio Demarchi, Silvana María Giner, Sergio Adrian Quintero Ruiz, Natalia Andrea |
| author_facet | Demarchi, Silvana María Quintero Ruiz, Natalia Andrea De Michelis, Antonio Giner, Sergio Adrian |
| author_sort | Demarchi, Silvana María |
| collection | INTA Digital |
| description | The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3848 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA38482018-11-09T14:04:29Z Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods Demarchi, Silvana María Quintero Ruiz, Natalia Andrea De Michelis, Antonio Giner, Sergio Adrian Frutas Manzana Tomate Pulpa de Frutas Sorción Sorption Carbohidratos Fruits Apples Rose Hips Tomatoes Fruit Pulps Carbohydrates Rosa Mosqueta Sacáridos The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, both by the static gravimetric and the hygrometric method. Experimental isotherms were all J-shaped, as expected for rich-sugar matrices. A model previously developed for apple leather isotherms, the GAB equation and the Halsey model were fitted to the gravimetric data. Hygrometric isotherms exhibited a typical behavior at high moisture contents although, at lower values, the water activity readings were consistently higher than in the gravimetric method, and were never below 0.363. Apparently, the low-moisture, high-sugar samples behave as non-hygroscopic materials in the short times allowed by the hygrometric measurement, possibly due to the presence of crystallized sugars. On these grounds, the fast hygrometric method appears to be unsuitable to measure the water activity of such samples. EEA Bariloche Fil: Demarchi, Silvana María. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Quintero Ruiz, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina 2018-11-09T14:02:43Z 2018-11-09T14:02:43Z 2013-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643812004914 http://hdl.handle.net/20.500.12123/3848 0023-6438 https://doi.org/10.1016/j.lwt.2012.12.007 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier LWT - Food Science and Technology 52 (1) : 21-26 (June 2013) |
| spellingShingle | Frutas Manzana Tomate Pulpa de Frutas Sorción Sorption Carbohidratos Fruits Apples Rose Hips Tomatoes Fruit Pulps Carbohydrates Rosa Mosqueta Sacáridos Demarchi, Silvana María Quintero Ruiz, Natalia Andrea De Michelis, Antonio Giner, Sergio Adrian Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title | Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title_full | Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title_fullStr | Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title_full_unstemmed | Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title_short | Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| title_sort | sorption characteristics of rosehip apple and tomato pulp formulations as determined by gravimetric and hygrometric methods |
| topic | Frutas Manzana Tomate Pulpa de Frutas Sorción Sorption Carbohidratos Fruits Apples Rose Hips Tomatoes Fruit Pulps Carbohydrates Rosa Mosqueta Sacáridos |
| url | https://www.sciencedirect.com/science/article/pii/S0023643812004914 http://hdl.handle.net/20.500.12123/3848 https://doi.org/10.1016/j.lwt.2012.12.007 |
| work_keys_str_mv | AT demarchisilvanamaria sorptioncharacteristicsofrosehipappleandtomatopulpformulationsasdeterminedbygravimetricandhygrometricmethods AT quinteroruiznataliaandrea sorptioncharacteristicsofrosehipappleandtomatopulpformulationsasdeterminedbygravimetricandhygrometricmethods AT demichelisantonio sorptioncharacteristicsofrosehipappleandtomatopulpformulationsasdeterminedbygravimetricandhygrometricmethods AT ginersergioadrian sorptioncharacteristicsofrosehipappleandtomatopulpformulationsasdeterminedbygravimetricandhygrometricmethods |