Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)

Lilia Leticia Méndez Lagunas; Ivet Gallegos Marín; Cecilia Eugenia  Martínez-Sánchez

Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)

Lilia Leticia Méndez Lagunas, Ivet Gallegos Marín , Cecilia Eugenia Martínez-Sánchez

Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR),Unidad Oaxaca

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

Resumen

The objective of this work was to evaluate structural properties of plantain
(Musa paradisiaca AAB) during osmotic dehydration (OD) at 2 concentrations and 2 temperatures. Water loss (LW), solid gain (SG), apparent (ρb) and true densities (ρp) were measured during OD. Porosity (ɛ) was calculated using ρb and ρp. Environmental Scanning Electron Microscope (ESEM) micrographs were obtained for both, untreated and treated samples. The major water loss (WL) was found at 45 °Brix dehydrated at 40 °C, whereas the main solid gain (SG) was obtained at 45 °Brix dehydrated at 80 °C. ρp and ρb increase and ɛ reduction with two pseudo-equilibrium periods were found in thecourse of drying. Micrographs revealed that the effect treatments had on two structural anisotropy areas and at depth (800 μm) of the food tissue. Starch shrinkage, gelatinization
and swelling, as well as its anisotropy affect the mass transfer.

Idioma original	Español (México)
Título de la publicación alojada	Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)
Editorial	20th International Drying Symposium (IDS 2016)
Páginas	1-6
Número de páginas	6
Estado	Publicada - 7 ago. 2016

Citar esto

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title = "Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)",

abstract = "The objective of this work was to evaluate structural properties of plantain(Musa paradisiaca AAB) during osmotic dehydration (OD) at 2 concentrations and 2 temperatures. Water loss (LW), solid gain (SG), apparent (ρb) and true densities (ρp) were measured during OD. Porosity (ɛ) was calculated using ρb and ρp. Environmental Scanning Electron Microscope (ESEM) micrographs were obtained for both, untreated and treated samples. The major water loss (WL) was found at 45 °Brix dehydrated at 40 °C, whereas the main solid gain (SG) was obtained at 45 °Brix dehydrated at 80 °C. ρp and ρb increase and ɛ reduction with two pseudo-equilibrium periods were found in thecourse of drying. Micrographs revealed that the effect treatments had on two structural anisotropy areas and at depth (800 μm) of the food tissue. Starch shrinkage, gelatinizationand swelling, as well as its anisotropy affect the mass transfer.",

author = "{M{\'e}ndez Lagunas}, {Lilia Leticia} and {Gallegos Mar{\'i}n}, Ivet and Mart{\'i}nez-S{\'a}nchez, {Cecilia Eugenia}",

year = "2016",

month = aug,

day = "7",

language = "Espa{\~n}ol (M{\'e}xico)",

pages = "1--6",

booktitle = "Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)",

publisher = "20th International Drying Symposium (IDS 2016)",

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Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB). / Méndez Lagunas, Lilia Leticia; Gallegos Marín , Ivet; Martínez-Sánchez, Cecilia Eugenia .
Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB). 20th International Drying Symposium (IDS 2016), 2016. p. 1-6.

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

TY - GEN

T1 - Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)

AU - Méndez Lagunas, Lilia Leticia

AU - Gallegos Marín , Ivet

AU - Martínez-Sánchez, Cecilia Eugenia

PY - 2016/8/7

Y1 - 2016/8/7

N2 - The objective of this work was to evaluate structural properties of plantain(Musa paradisiaca AAB) during osmotic dehydration (OD) at 2 concentrations and 2 temperatures. Water loss (LW), solid gain (SG), apparent (ρb) and true densities (ρp) were measured during OD. Porosity (ɛ) was calculated using ρb and ρp. Environmental Scanning Electron Microscope (ESEM) micrographs were obtained for both, untreated and treated samples. The major water loss (WL) was found at 45 °Brix dehydrated at 40 °C, whereas the main solid gain (SG) was obtained at 45 °Brix dehydrated at 80 °C. ρp and ρb increase and ɛ reduction with two pseudo-equilibrium periods were found in thecourse of drying. Micrographs revealed that the effect treatments had on two structural anisotropy areas and at depth (800 μm) of the food tissue. Starch shrinkage, gelatinizationand swelling, as well as its anisotropy affect the mass transfer.

AB - The objective of this work was to evaluate structural properties of plantain(Musa paradisiaca AAB) during osmotic dehydration (OD) at 2 concentrations and 2 temperatures. Water loss (LW), solid gain (SG), apparent (ρb) and true densities (ρp) were measured during OD. Porosity (ɛ) was calculated using ρb and ρp. Environmental Scanning Electron Microscope (ESEM) micrographs were obtained for both, untreated and treated samples. The major water loss (WL) was found at 45 °Brix dehydrated at 40 °C, whereas the main solid gain (SG) was obtained at 45 °Brix dehydrated at 80 °C. ρp and ρb increase and ɛ reduction with two pseudo-equilibrium periods were found in thecourse of drying. Micrographs revealed that the effect treatments had on two structural anisotropy areas and at depth (800 μm) of the food tissue. Starch shrinkage, gelatinizationand swelling, as well as its anisotropy affect the mass transfer.

M3 - Contribución a la conferencia

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EP - 6

BT - Influence of osmotic dehydration on structural properties of plantain (Musa paradisiaca AAB)

PB - 20th International Drying Symposium (IDS 2016)

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