Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics
A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moist...
| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
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Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8963 https://www.sciencedirect.com/science/article/pii/S0023643824001816?via%3Dihub |
| _version_ | 1855032886578642944 |
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| author | Cervera-Chiner, Lourdes Vilhena, Nariane Q. Larrea, Virginia Moraga, Gemma Salvador, Alejandra |
| author_browse | Cervera-Chiner, Lourdes Larrea, Virginia Moraga, Gemma Salvador, Alejandra Vilhena, Nariane Q. |
| author_facet | Cervera-Chiner, Lourdes Vilhena, Nariane Q. Larrea, Virginia Moraga, Gemma Salvador, Alejandra |
| author_sort | Cervera-Chiner, Lourdes |
| collection | ReDivia |
| description | A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moisture value was obtained after 12, 8 and 7 d when the drying process was applied at 35 ᵒC, 40 ᵒC and 45 ᵒC, respectively. All the drying treatments caused flesh structure changes, shrinkage and secondary epidermis formation. The final product's quality characteristics especially the texture, strongly depended on drying temperature. The fruit dried at 35 ᵒC exhibited a gelatinous internal texture and a thin secondary epidermis, similarly to that obtained during a natural drying process. The drying treatment at 40 ᵒC resulted in fruit having more rubbery flesh. However, the fruit dried at 45 ᵒC had a corky texture, with a very thick secondary epidermis that resulted in excessively tough fruit for commercialization purposes. The differences in flesh structure were revealed in the microstructural study by Cryo-FESEM. In all cases, soluble tannins content lowered to non-astringency values. Hot-air drying technology proved to be a good alternative to valorize discarded ‘Rojo Brillante’ persimmon. |
| format | article |
| id | ReDivia8963 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | ReDivia89632025-04-25T14:49:43Z Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics Cervera-Chiner, Lourdes Vilhena, Nariane Q. Larrea, Virginia Moraga, Gemma Salvador, Alejandra Dried persimmon Hot-air drying Secondary epidermis Microstructure Q02 Food processing and preservation Texture A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moisture value was obtained after 12, 8 and 7 d when the drying process was applied at 35 ᵒC, 40 ᵒC and 45 ᵒC, respectively. All the drying treatments caused flesh structure changes, shrinkage and secondary epidermis formation. The final product's quality characteristics especially the texture, strongly depended on drying temperature. The fruit dried at 35 ᵒC exhibited a gelatinous internal texture and a thin secondary epidermis, similarly to that obtained during a natural drying process. The drying treatment at 40 ᵒC resulted in fruit having more rubbery flesh. However, the fruit dried at 45 ᵒC had a corky texture, with a very thick secondary epidermis that resulted in excessively tough fruit for commercialization purposes. The differences in flesh structure were revealed in the microstructural study by Cryo-FESEM. In all cases, soluble tannins content lowered to non-astringency values. Hot-air drying technology proved to be a good alternative to valorize discarded ‘Rojo Brillante’ persimmon. 2024-08-29T09:32:34Z 2024-08-29T09:32:34Z 2024 article publishedVersion Cervera-Chiner, L., Vilhena, N. Q., Larrea, V., Moraga, G., & Salvador, A. (2024). Influence of temperature on ‘Rojo Brillante’persimmon drying. Quality characteristics and drying kinetics. LWT, 197, 115902. 1096-1127 https://hdl.handle.net/20.500.11939/8963 10.1016/j.lwt.2024.115902 https://www.sciencedirect.com/science/article/pii/S0023643824001816?via%3Dihub en This research was funded by Instituto Nacional de Investigaci´on y Tecnología Agraria y Alimentaria (INIA) and Fondo Europeo de Desarrollo Regional (FEDER), through Project RTA2017-00045-C02. The authors thank the Cooperativa Agrícola Sant Bernart Coop. V and ANECOOP for supplying the fruit herein used. L.C.C. thanks the support of the “Margarita Salas” program (2021–2024) of Universitat Polit`ecnica de Val`encia and the Spanish Ministry of Universities, funded by the European Union-Next Generation EU (UPV Contract). N.Q.V thanks the INIA for grant FPI-INIA (PRE2018-085833). info:eu-repo/grantAgreement/AEI/Programa Estatal de I+D+i Orientada a los Retos de la Sociedad/RTA2017-00045-C02 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess Elsevier electronico |
| spellingShingle | Dried persimmon Hot-air drying Secondary epidermis Microstructure Q02 Food processing and preservation Texture Cervera-Chiner, Lourdes Vilhena, Nariane Q. Larrea, Virginia Moraga, Gemma Salvador, Alejandra Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title | Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title_full | Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title_fullStr | Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title_full_unstemmed | Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title_short | Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics |
| title_sort | influence of temperature on rojo brillante persimmon drying quality characteristics and drying kinetics |
| topic | Dried persimmon Hot-air drying Secondary epidermis Microstructure Q02 Food processing and preservation Texture |
| url | https://hdl.handle.net/20.500.11939/8963 https://www.sciencedirect.com/science/article/pii/S0023643824001816?via%3Dihub |
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