Glass transitions and shrinkage during drying and storage of osmosed apple pieces

Food Research International

Volumn 31, Issue 3, 1998, Pages 191-204

  Del Valle, J M ^a   Cuadros, T R M ^a   Aguilera, J M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Air drying; Glass transitions; Osmotic dehydration; Shrinkage; Water activity

Indexed keywords

APPLE; DRYING; LACTOSE; MALTOSE; PHYSIOLOGY; STORAGE; SUCROSE;

EID: 0032419116     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00059-3     Document Type: Article

References (49)

1. Aguilera, J. M., Cuadros, R. M. C. and del Valle, J. M. (1998) Differential scanning calorimetry of low-moisture apple products. Carbohydr. Polym. (in press).
2. Anglea, S. A., Karathanos, V. and Karel, M. (1993) Low-temperature transitions in fresh and osmotically dehydrated plant materials. Biotechnol. Progr. 9, 204-209.
3. Barbantini, D., Mastrocola, D., Pinnavaia, G., Severini, C. and Dalla Rosa, M. (1991) Air drying of fruit: Effects of different pre-treatments on drying rate and product quality. In Drying'91, eds A. S. Mujumdar and I. Filková. pp. 471-482. Elsevier, Amsterdam, The Netherlands.
4. Bellows, R. J. and King, C. J. (1973) Product collapse during freeze-drying of liquids foods. AIChE Symp. Ser. 69, 33-41.
5. Bizot, H. (1983) Using the GAB model to construct sorption isotherms. In Physical Properties of Foods, eds R. Jowitt, F. Escher, B. Hallström, H. F. Th. Meffert, W. E. L. Spiess and G. Vos. pp. 43-54. Elsevier, London, UK.
6. Chávez-M., A., Salgado-C., M. A., García-G., H. S., de la Cruz-M., J. and García-A., M. A. (1995) Modeling of drying curves for some foodstuffs using a kinetic equation of higher order. Drying Technol. 13, 2113-2122.
7. Collignan, A., Raoult-Wack, A. L. and Themelin, A. (1992) Energy study of food processing by osmotic dehydration and air drying. Agric. Eng. J. 1, 125-135.
8. del Valle, J. M., Aránguiz, V. and Leon, H. submitted. Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res. Int.
9. Fito, P. (1994) Modelling of vacuum osmotic dehydration of foods. J. Food Eng. 22, 313-328.
10. Fito, P. and Chiralt, A. (1997) An approach to the modelling of solid food-liquid operations: Application to osmotic dehydration. In Food Engineering 2000, eds P. Fito, G. Barbosa and E. Ortega. pp. 231-252. Chapman & Hall, New York.
11. Flink, J. M. (1983) Structure and structure transitions in dried carbohydrate materials. In Physical Properties of Foods, eds. M. Peleg and E. B. Bagley. pp. 473-521. AVI Publishing Co., Westport, CT.
12. Fox, T. G. (1956) The influence of diluent and of copolymer composition on the glass transition of a polymer system. Bull. Am. Phys. Soc. 1, 123.
13. Gordon, M. and Taylor, J. S. (1952) Ideal polymers and the second order transitions of synthetic rubbers. I. Non-crystalline copolymers. J. Appl. Chem. 2, 493-500.
14. g) de manzana. M.Sc. Thesis, Univ. de las Américas, Puebla, México.
15. Iglesias, H. A. and Chirife, J. (1982) Handbook of Food Isotherms. Academic Press, New York.
16. Islam, M. N. and Flink, J. M. (1982) Dehydration of potato. II. Osmotic concentration and its effect on air drying behaviour. J. Food Technol. 17, 387.
17. Jayaraman, K. S., Das Gupta, D. K. and Bau Rao, N. (1990) Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower. Int. J. Food Sci. Technol. 25, 47-60.
18. Johari, G. P., Hallbrucker, A. and Mayer, E. (1987) The glass-liquid transition of hyperquenched water. Nature 330, 552-553.
19. Karathanos, V., Anglea, S. and Karel, M. (1993) Collapse of structure during drying of celery. Drying Technol. 11, 1005-1023.
20. Karathanos, V. T., Kostaropoulos, A. E. and Saravacos, G. D. (1995) Air-drying kinetics of osmotically dehydrated fruits. Drying Technol. 13, 1503-1521.
21. Karathanos, V. T., Kanellopoulos, N. K. and Belessiotis, V. G. (1996) Development of porous structure during air drying of agricultural plant products. J. Food Eng. 29, 167-183.
22. King, V. A. -E., Zall, R. R. and Ludington, D. C. (1989) Controlled low-temperature vacuum dehydration A new approach to low-temperature and low-pressure food drying. J. Food Sci. 54, 1573-1579, 1593.
23. Knee, M. (1993) Pome fruits. In Biochemistry of Food Ripening, eds G. B. Seymour, J. E. Taylor and G. A. Tucker, pp. 325-346. Chapman & Hall, New York.
24. Levi, A., Gagel, S. and Juven, B. J. (1985) Intermediate-moisture tropical fruit products for developing countries. II. Quality characteristics of papaya. J. Food Technol. 20, 163-175.
25. Levine, H. and Slade, L. (1986) A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydr. Polym. 6, 213-244.
26. Lozano, J. E., Rostein, E. and Urbicain, M. J. (1980) Total porosity and open-pore porosity in the drying of fruits. J. Food Sci. 45, 1403-1407.
27. Lozano, J. E., Rostein, E. and Urbicain, M. J. (1983) Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. J. Food Sci. 48, 1497-1502, 1553.
28. Narasimham, P. and Jacob John, P. (1995) Controlled low temperature vacuum dehydration as an alternative to freeze-drying of diced breadfruit. Int. J. Food Sci. Technol. 32, 305-309.
29. Peleg, M. (1992) On the use of the WLF model in polymers and foods. CRC Crit. Rev. Food Sci. Nutr. 32, 59-66.
30. Rahman, S. and Lamb, J. (1991) Air drying behavior of fresh and osmotically dehydrated pineapple. J. Food Process. Eng. 14, 163-171.
31. Raoult-Wack, A. L. (1994) Recent advances in the osmotic dehydration of foods. Trends Food Sci. Technol. 5, 255-260.
32. Ratti, C. (1994) Shrinkage during drying of foodstuffs. J. Food Eng. 23, 91-105.
33. Resnik, S. and Chirife, J. (1979) Effect of moisture content and temperature on some aspect of nonenzymatic browning in dehydrated apple. J. Food Sci. 44, 601-605.
34. Roos, Y. (1987) Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry. J. Food Sci. 52, 146-149.
35. Roos, Y. (1992) Phase transitions and transformations in food systems. In Handbook of Food Engineering, eds. D. R. Heldman and D. B. Lund. Marcel Dekker, New York.
36. Roos, Y. (1993) Melting and glass transitions of low molecular weight carbohydrates. Carbohydr. Res. 238, 39-48.
37. Roos, Y. (1995a) Characterization of food polymers using state diagrams. J. Food Eng. 24, 339-360.
38. Roos, Y. (1995b) Glass transition-related physicochemical changes in foods. Food Technol. (10), 97-102.
39. Roos, Y. and Karel, M. (1991a) Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sci. 56, 38-43.
40. Roos, Y. and Karel, M. (1991b) Applying state diagrams to food processing and development. Food Technol. 45 (12), 66-71, 107.
41. Sá, M. M. and Sereno, A. M. (1994) Glass transitions and state diagrams for typical natural fruits and vegetables. Termochim. Acta 246, 285-297.
42. Sjöholm, I. and Gekas, V. (1995) Apple shrinkage upon drying. J. Food Eng. 25, 123-130.
43. Slade, L. and Levine, H. (1991) Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. CRC Crit. Rev. Food Sci. Nutr. 30, 115-360.
44. Spiess, W. E. L. and Wolf, W. (1987) Critical evaluation of methods to determine moisture sorption isotherms. In Water Activity: Theory and Applications to Foods, eds L. B. Rockland and L. R. Beuchat. pp. 215-233. Marcel Dekker, New York.
45. Torreggiani, D. (1993) Osmotic dehydration in fruit and vegetable processing. Food Res. Int. 26, 59.
46. Torreggiani, D. and Toledo, R. T. (1990) Simultaneous puffing and dehydration of osmotically pre-treated apple cubes in a high temperature fluidized bed (HTFB). In Drying'91, eds A. S. Mujumdar and I. Filkova. pp. 483-488. Elsevier, Amsterdam, The Netherlands.
47. Tsourouflis, S., Flink, J. M. and Karel, M. (1976) Loss of structure in freeze-dried carbohydrate solutions: Effect of temperature, moisture content and composition. J. Sci. Food Agric. 27, 509-519.
48. Wang, N. and Brennan, J. G. (1995) Changes in structure, density and porosity of potato during dehydration. J. Food Eng. 24, 61-76.
49. Yao, Z. and Le Maguer, M. (1996) Osmotic dehydration: An analysis of fluxes and shrinkage in cellular structure. Trans. ASAE 39, 2211-2216.