Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries
The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezin...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Springer
2018
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| Online Access: | https://link.springer.com/article/10.1007/s11947-013-1238-x http://hdl.handle.net/20.500.12123/4123 https://doi.org/10.1007/s11947-013-1238-x |
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| author | Pirone, Beatriz N. De Michelis, Antonio Salvatori, Daniela Marisol |
| author_browse | De Michelis, Antonio Pirone, Beatriz N. Salvatori, Daniela Marisol |
| author_facet | Pirone, Beatriz N. De Michelis, Antonio Salvatori, Daniela Marisol |
| author_sort | Pirone, Beatriz N. |
| collection | INTA Digital |
| description | The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3–0.4 kg water/kg dm (a w ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4123 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA41232018-12-20T13:30:44Z Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries Pirone, Beatriz N. De Michelis, Antonio Salvatori, Daniela Marisol Cereza Variedades Secado Color Antocianinas Madurez Cherries Varieties Drying Colour Anthocyanins Maturity Variedad Napolitana The effect of different treatments on drying behaviour and colour of mature and immature cherries (Napolitana var.) has been studied. Drying was carried out at 70 °C with air at 4 m/s speed and 8 % relative humidity, and fruits were subjected to the following pretreatments: B (blanching), F (freezing), P (pitting), B + Dip1 (blanching and immersion in acid solution) and B + Dip1 + Dip2 (blanching and immersion in saline acid solution) which affected the drying behaviour and the colour retention of fruits for both maturity degrees. Regarding skin colour in terms of chroma and hunter a parameters, the anthocyanin retention and the evaluation of anthocyanin degradation index, both B + dip1 and B + dip1 + dip2 pretreatments led to better-quality dry products, mainly in mature cherries. Moreover, the incorporation of blanching in the combined pretreatments significantly reduced drying time. Lewis, Page and Logarithmic models were selected to represent in a simple way the thin-layer drying characteristics of pretreated cherries and to predict the process times required to reduce the moisture content to about 0.3–0.4 kg water/kg dm (a w ≤ 0.6). Logarithmic model provided the best fit to experimental data for each drying curve, based on the statistical tests used for evaluation. EEA Bariloche Fil: Pirone, Beatriz N. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina 2018-12-20T13:29:00Z 2018-12-20T13:29:00Z 2014-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-013-1238-x http://hdl.handle.net/20.500.12123/4123 1935-5130 1935-5149 https://doi.org/10.1007/s11947-013-1238-x eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Food and Bioprocess Technology 7 (6) : 1640–1655 (June 2014) |
| spellingShingle | Cereza Variedades Secado Color Antocianinas Madurez Cherries Varieties Drying Colour Anthocyanins Maturity Variedad Napolitana Pirone, Beatriz N. De Michelis, Antonio Salvatori, Daniela Marisol Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title | Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title_full | Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title_fullStr | Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title_full_unstemmed | Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title_short | Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries |
| title_sort | pretreatments effect in drying behaviour and colour of mature and immature napolitana sweet cherries |
| topic | Cereza Variedades Secado Color Antocianinas Madurez Cherries Varieties Drying Colour Anthocyanins Maturity Variedad Napolitana |
| url | https://link.springer.com/article/10.1007/s11947-013-1238-x http://hdl.handle.net/20.500.12123/4123 https://doi.org/10.1007/s11947-013-1238-x |
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