Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissue...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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Springer New York LLC
2016
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09724caa a22009977a 4500 | ||
|---|---|---|---|
| 001 | PAPER-15670 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204626.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84984922326 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Agudelo-Laverde, L.M. | |
| 245 | 1 | 0 | |a Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects |
| 260 | |b Springer New York LLC |c 2016 | ||
| 270 | 1 | 0 | |m del Pilar Buera, M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (FCEyN-UBA), CONICETArgentina; email: pilar@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Agudelo-Laverde, L.M., Schebor, C., Buera, M.P., Evaluation of structural shrinkage on freeze-dried fruits by image analysis: effect of relative humidity and heat treatment (2014) Food and Bioprocess Technology, 7 (9), pp. 2618-2626. , COI: 1:CAS:528:DC%2BC2cXhtlWmsbzJ | ||
| 504 | |a Agudelo-Laverde, L.M., Schebor, C., Buera, M.P., Proton mobility for the description of dynamic aspects of freeze-dried fruits (2014) Journal of Food Engineering, 125, pp. 44-50. , COI: 1:CAS:528:DC%2BC3sXhvVals7nN | ||
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| 520 | 3 | |a Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissues and their relationship with glass transition and proton mobility. Sliced and powdered freeze-dried apple, pear, and melon humidified at different relative humidities were employed. All the studied materials were translucent when fresh and became opaque after the freeze-drying process. In freeze-dried sliced fruits, the cellular structure contributed to maintain air inside the matrices, and then the opacity of the materials was almost constant, independently of the relative humidity. In the powdered materials, the compacted structure retained less air than sliced samples, and the powders were translucent due to the lower number of light-matter interfaces than in the porous-dried fruits, leading to a lower internal diffusion. The opacity decrease when increasing the water mass fraction followed a variation parallel to the Tg curve. Opacity decrease occurred at T-Tg values above 38 °C and was coincident with the observation of a proton population of higher mobility than that observed below the water content hydration limit value. Proton mobility at a molecular scale could thus be related to supramolecular events affecting food appearance, and this information may help to develop food products with the desired appearance. © 2016, Springer Science+Business Media New York. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (FCEyN-UBA), CONICET, Buenos Aires, Argentina | ||
| 593 | |a Universidad del Quindío, Armenia, Colombia | ||
| 593 | |a Food Sciences Building, Iowa State University, Ames, IA, United States | ||
| 690 | 1 | 0 | |a FREEZE-DRIED FRUITS |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a HUMIDIFICATION |
| 690 | 1 | 0 | |a NUCLEAR MAGNETIC RESONANCE |
| 690 | 1 | 0 | |a OPACITY |
| 690 | 1 | 0 | |a ATMOSPHERIC HUMIDITY |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a GLASS |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a INTERFACES (MATERIALS) |
| 690 | 1 | 0 | |a LIGHT SCATTERING |
| 690 | 1 | 0 | |a LOW TEMPERATURE DRYING |
| 690 | 1 | 0 | |a NUCLEAR MAGNETIC RESONANCE |
| 690 | 1 | 0 | |a OPACITY |
| 690 | 1 | 0 | |a POWDERS |
| 690 | 1 | 0 | |a SUPRAMOLECULAR CHEMISTRY |
| 690 | 1 | 0 | |a CELLULAR STRUCTURE |
| 690 | 1 | 0 | |a DRIED FRUITS |
| 690 | 1 | 0 | |a FREEZE-DRYING PROCESS |
| 690 | 1 | 0 | |a HUMIDIFICATION |
| 690 | 1 | 0 | |a INTERNAL DIFFUSION |
| 690 | 1 | 0 | |a LIGHT DISTRIBUTION |
| 690 | 1 | 0 | |a MOLECULAR SCALE |
| 690 | 1 | 0 | |a POWDERED MATERIALS |
| 690 | 1 | 0 | |a FRUITS |
| 700 | 1 | |a Acevedo, N. | |
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a del Pilar Buera, M. | |
| 773 | 0 | |d Springer New York LLC, 2016 |g v. 9 |h pp. 1674-1680 |k n. 10 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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