Artículo

Valencia Rodriguez, T.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N. "Effect of osmotic dehydration on the quality of air-dried Porphyra" (2003) LWT - Food Science and Technology. 36(4):415-422
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Abstract:

Osmosis with a solution of NaCl and sucrose to depress the water activity (aw) to 0.970 and the pH to 3.0 was assayed as a pretreatment to air-drying of red seaweeds (Porphyra columbina Montagne). Air-drying was performed at 30°C and 14% relative humidity. Process characteristics, color, flow pattern and rehydration ability of the milled product, were evaluated to determine the usefulness of osmosis. The aw attained after 2 h of drying was similar for both osmosed and nonosmosed Porphyra and higher than monolayer water activity for both products. Consequently, no additional benefits concerning stability during storage were observed, after applying osmosis. Moreover, severe changes in color occurred. Powder flowability evaluated through the measurement of compressibility and cohesiveness decreased with pretreatment, which also determined a more plastic behavior. In summary, osmotic dehydration as a pretreatment for air-dried seaweeds did not seem to improve the final product quality. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of osmotic dehydration on the quality of air-dried Porphyra
Autor:Valencia Rodriguez, T.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina
Palabras clave:Air-drying; Color; Osmosis; Porphyra; Texture; algae; Columbina; Porphyra
Año:2003
Volumen:36
Número:4
Página de inicio:415
Página de fin:422
DOI: http://dx.doi.org/10.1016/S0023-6438(03)00039-2
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v36_n4_p415_ValenciaRodriguez

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Citas:

---------- APA ----------
Valencia Rodriguez, T., Rojas, A.M., Campos, C.A. & Gerschenson, L.N. (2003) . Effect of osmotic dehydration on the quality of air-dried Porphyra. LWT - Food Science and Technology, 36(4), 415-422.
http://dx.doi.org/10.1016/S0023-6438(03)00039-2
---------- CHICAGO ----------
Valencia Rodriguez, T., Rojas, A.M., Campos, C.A., Gerschenson, L.N. "Effect of osmotic dehydration on the quality of air-dried Porphyra" . LWT - Food Science and Technology 36, no. 4 (2003) : 415-422.
http://dx.doi.org/10.1016/S0023-6438(03)00039-2
---------- MLA ----------
Valencia Rodriguez, T., Rojas, A.M., Campos, C.A., Gerschenson, L.N. "Effect of osmotic dehydration on the quality of air-dried Porphyra" . LWT - Food Science and Technology, vol. 36, no. 4, 2003, pp. 415-422.
http://dx.doi.org/10.1016/S0023-6438(03)00039-2
---------- VANCOUVER ----------
Valencia Rodriguez, T., Rojas, A.M., Campos, C.A., Gerschenson, L.N. Effect of osmotic dehydration on the quality of air-dried Porphyra. LWT - Food Sci. Technol. 2003;36(4):415-422.
http://dx.doi.org/10.1016/S0023-6438(03)00039-2