The knowledge of changes in the properties of foods that occur with processing is needed for designing better drying methods that preserve desirable characteristics and minimize/eliminate undesirable ones. To this aim, this study analysed the effect of convective drying at 45–55 °C on physicochemical properties of pear. The drying kinetics, shrinkage and SEM images were evaluated. Portable-NMR was used to determine the drying moisture profile of pears and thickness reduction. Portable-NMR also allowed to investigate water mobility in fresh and dried pears by measuring the longitudinal and transverse relaxation times, and the self-diffusion coefficient. Results showed that at 55 °C the faster drying rate and corresponding energy saving were combined with a more uniform water distribution in pear tissues. Finally, a diffusion model considering the shrinkage during drying was developed. It assumes that all water in pear is free-water, according to NMR result that most of the water lost was from vacuole.

Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling / Proietti, Noemi; Adiletta, Giuseppina; Russo, Paola; Buonocore, Renato; Mannina, Luisa; Crescitelli, Alessio; Capitani, Donatella. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 230:(2018), pp. 82-98. [10.1016/j.jfoodeng.2018.02.028]

Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling

Proietti, Noemi;Adiletta, Giuseppina;Russo, Paola
;
Mannina, Luisa;Capitani, Donatella
2018

Abstract

The knowledge of changes in the properties of foods that occur with processing is needed for designing better drying methods that preserve desirable characteristics and minimize/eliminate undesirable ones. To this aim, this study analysed the effect of convective drying at 45–55 °C on physicochemical properties of pear. The drying kinetics, shrinkage and SEM images were evaluated. Portable-NMR was used to determine the drying moisture profile of pears and thickness reduction. Portable-NMR also allowed to investigate water mobility in fresh and dried pears by measuring the longitudinal and transverse relaxation times, and the self-diffusion coefficient. Results showed that at 55 °C the faster drying rate and corresponding energy saving were combined with a more uniform water distribution in pear tissues. Finally, a diffusion model considering the shrinkage during drying was developed. It assumes that all water in pear is free-water, according to NMR result that most of the water lost was from vacuole.
2018
diffusion coefficient; drying kinetics; modelling; pear; portable NMR; water compartments; food science
01 Pubblicazione su rivista::01a Articolo in rivista
Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling / Proietti, Noemi; Adiletta, Giuseppina; Russo, Paola; Buonocore, Renato; Mannina, Luisa; Crescitelli, Alessio; Capitani, Donatella. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 230:(2018), pp. 82-98. [10.1016/j.jfoodeng.2018.02.028]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1092935
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