Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties
Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling l...
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| Format: | article |
| Language: | Inglés |
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MDPI
2021
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| Online Access: | http://hdl.handle.net/20.500.11939/7223 https://www.mdpi.com/2304-8158/10/3/647 |
| _version_ | 1855032568332681216 |
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| author | González, Cristina M. Gil, Rebeca Moraga, Gemma Salvador, Alejandra |
| author_browse | Gil, Rebeca González, Cristina M. Moraga, Gemma Salvador, Alejandra |
| author_facet | González, Cristina M. Gil, Rebeca Moraga, Gemma Salvador, Alejandra |
| author_sort | González, Cristina M. |
| collection | ReDivia |
| description | Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante”
persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment
before commercialization, which may involve an extra cost. Its short commercial season implies
handling large volumes of fruits with consequent postharvest losses. Therefore, the development of
derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo
Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The
drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated
subsequent reductions in weight, water content, and water activity throughout the drying process,
and the equatorial diameter decreased. All the employed thin-layer mathematical models were
suitable for representing the drying characteristics of both products with similar behavior. The
effective water diffusivity values were 5.07 1011 m2 s1 and 6.07 1011 m2 s1 for astringent
and non-astringent persimmon samples, respectively. The drying treatment significantly decreased
the soluble tannins content, and the astringent samples obtained similar values to those obtained for
the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained
orange through the drying period, while brown coloration in the non-astringent fruit was observed
after 57 drying days. Therefore, prior de-astringency treatment would not be necessary |
| format | article |
| id | ReDivia7223 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia72232025-04-25T14:48:13Z Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties González, Cristina M. Gil, Rebeca Moraga, Gemma Salvador, Alejandra Dehydrated persimmon Thin-layer modeling Drying rate J10 Handling, transport, storage and protection of agricultural products Q04 Food composition Diospyros kaki Postharvest losses Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 1011 m2 s1 and 6.07 1011 m2 s1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary 2021-03-26T13:21:08Z 2021-03-26T13:21:08Z 2021 article publishedVersion González, C. M., Gil, R., Moraga, G. & Salvador, A. (2021). Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties. Foods 2021, 10, 647. 2304-8158 http://hdl.handle.net/20.500.11939/7223 10.3390/foods10030647 https://www.mdpi.com/2304-8158/10/3/647 en info:eu-repo/grantAgreement/AEI/Programa Estatal de I+D+i Orientada a los Retos de la Sociedad/RTA2017-00045-C02 This work was supported by the Ministerio de Ciencia, Innovación y Universidades and Fondo Europeo de Desarrollo Regional (FEDER) through project RTA2017-00045-C02. Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico |
| spellingShingle | Dehydrated persimmon Thin-layer modeling Drying rate J10 Handling, transport, storage and protection of agricultural products Q04 Food composition Diospyros kaki Postharvest losses González, Cristina M. Gil, Rebeca Moraga, Gemma Salvador, Alejandra Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title | Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title_full | Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title_fullStr | Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title_full_unstemmed | Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title_short | Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties |
| title_sort | natural drying of astringent and non astringent persimmon rojo brillante drying kinetics and physico chemical properties |
| topic | Dehydrated persimmon Thin-layer modeling Drying rate J10 Handling, transport, storage and protection of agricultural products Q04 Food composition Diospyros kaki Postharvest losses |
| url | http://hdl.handle.net/20.500.11939/7223 https://www.mdpi.com/2304-8158/10/3/647 |
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