Microstructural modification of papaya tissue during calcium diffusion: Effects on macrostructure level.

The microstructural changes in papaya tissue during calcium diffusion, the effect on drying kinetics and texture parameters were investigated. Calcium pretreatment was applied to papaya samples for 3 h, at a solution concentration of 1.5 g Ca(OH)/100 mL HO, and a solution temperature of 25 °C; subsequently, the samples were convectively dried at 70 °C, air flow of 1.

Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility.

Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing.

Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain.

Modification of the surface properties of materials is a promising approach to reduce the uptake of oils during frying. In this work, the quality characteristics of plantain chips subjected to a pretreatment consisting of osmotic drying in sugar solutions (29 and 45° Brix; 40 and 80 °C) were evaluated. True density, apparent density, porosity and moisture content were measured in pretreated samples (PS) before frying.

Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review.

While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables.

Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content.

The thermal drying effects on strawberries were investigated in terms of the kinetics of antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as well as the final colour. The evaluated drying temperatures were 50 and 60°C with an air rate of 1.5m/s.

True Density Prediction of Garlic Slices Dehydrated by Convection.

Physiochemical parameters with constant values are employed for the mass-heat transfer modeling of the air drying process. However, structural properties are not constant under drying conditions. Empirical, semi-theoretical, and theoretical models have been proposed to describe true density (ρp).