Shrinkage phenomenon in cherries during osmotic dehydratation

Autores
Maldonado, Mariela
Año de publicación
2020
Idioma
español castellano
Tipo de recurso
documento de conferencia
Estado
versión aceptada
Descripción
During the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input of soluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon of shrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2 and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtained data, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydration that include the shrinkage phenomenon.The aim of this work it is to analyze the shrinking phenomenom in cherries by osmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti’s Models for drying cherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trial conditions.
Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Fuente
Annals. Food Science and Technology (21). 19-30. (2020)
Materia
Shrinkage, Cherries, Osmotic dehydration, Volume, Surface
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2023-12-14T15:10:30Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/9206
Acceder
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spelling Shrinkage phenomenon in cherries during osmotic dehydratationMaldonado, MarielaShrinkage, Cherries, Osmotic dehydration, Volume, SurfaceDuring the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input of soluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon of shrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2 and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtained data, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydration that include the shrinkage phenomenon.The aim of this work it is to analyze the shrinking phenomenom in cherries by osmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti’s Models for drying cherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trial conditions.Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina2023-12-14T15:10:30Z2023-12-14T15:10:30Z2020-02-01info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciapdfapplication/pdfAnnals. Food Science and Technologyhttp://hdl.handle.net/20.500.12272/9206Annals. Food Science and Technology (21). 19-30. (2020)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacionalspainfo:eu-repo/semantics/openAccess2023-12-14T15:10:30Zhttp://creativecommons.org/publicdomain/zero/1.0/CC0 1.0 UniversalUniversidad Tecnológica Nacional. Facultad Regional MendozaAtribución2026-09-24T12:48:29Zoai:ria.utn.edu.ar:20.500.12272/9206instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:48:29.885Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Shrinkage phenomenon in cherries during osmotic dehydratation
title Shrinkage phenomenon in cherries during osmotic dehydratation
spellingShingle Shrinkage phenomenon in cherries during osmotic dehydratation
Maldonado, Mariela
Shrinkage, Cherries, Osmotic dehydration, Volume, Surface
title_short Shrinkage phenomenon in cherries during osmotic dehydratation
title_full Shrinkage phenomenon in cherries during osmotic dehydratation
title_fullStr Shrinkage phenomenon in cherries during osmotic dehydratation
title_full_unstemmed Shrinkage phenomenon in cherries during osmotic dehydratation
title_sort Shrinkage phenomenon in cherries during osmotic dehydratation
dc.creator.none.fl_str_mv Maldonado, Mariela
author Maldonado, Mariela
author_facet Maldonado, Mariela
author_role author
dc.subject.none.fl_str_mv Shrinkage, Cherries, Osmotic dehydration, Volume, Surface
topic Shrinkage, Cherries, Osmotic dehydration, Volume, Surface
dc.description.none.fl_txt_mv During the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input of soluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon of shrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2 and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtained data, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydration that include the shrinkage phenomenon.The aim of this work it is to analyze the shrinking phenomenom in cherries by osmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti’s Models for drying cherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trial conditions.
Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
description During the process of cherry osmotic dehydration, it is produced the output of water from the cells and the input of soluble solids, modifying the shape, volume and the surface of cherrys in different ways, producing the phenomenon of shrinking. Three formulations were made: witness: 100% sucrose, T1 treatment with 75% sucrose lactitol 25% and T2 and 50% sucrose, 50% with lactitol, in order to study the loss of moisture, and shrinking phenomenon. To the obtained data, a polynomial equation of third degree was adjusted. There are few but important works of osmotic dehydration that include the shrinkage phenomenon.The aim of this work it is to analyze the shrinking phenomenom in cherries by osmotic dehydration. The experimental model was compared with the Lozano, Ochoa y Ratti’s Models for drying cherries in convective conditions with hot air. The models validated the behavior of osmotic dehydration in the trial conditions.
publishDate 2020
dc.date.none.fl_str_mv 2020-02-01
2023-12-14T15:10:30Z
2023-12-14T15:10:30Z
dc.type.none.fl_str_mv info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
format conferenceObject
status_str acceptedVersion
dc.identifier.none.fl_str_mv Annals. Food Science and Technology
http://hdl.handle.net/20.500.12272/9206
identifier_str_mv Annals. Food Science and Technology
url http://hdl.handle.net/20.500.12272/9206
dc.language.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2023-12-14T15:10:30Z
http://creativecommons.org/publicdomain/zero/1.0/
CC0 1.0 Universal
Universidad Tecnológica Nacional. Facultad Regional Mendoza
Atribución
eu_rights_str_mv openAccess
rights_invalid_str_mv 2023-12-14T15:10:30Z
http://creativecommons.org/publicdomain/zero/1.0/
CC0 1.0 Universal
Universidad Tecnológica Nacional. Facultad Regional Mendoza
Atribución
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv Annals. Food Science and Technology (21). 19-30. (2020)
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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