The role of fruit in a healthy diet is growing because fruits are an important source of vitamins, antioxidants and basic ions such as potassium or calcium, which are fundamental in an equilibrated meal. Self life of fruit is short and requires conservation techniques to enhance its commercial life. In this sense, the online control of conservation treatments is essential to preserve the compounds with functionality. Dielectric spectroscopy is a good technique to control polar components such as water and also components with charge such as antioxidants or ions. The aim of this work is to analyze the chemical and structural changes in the osmotic treatment of kiwifruit by using dielectric spectroscopy. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30ºC during 60, 90, 120, 180, 250, 320, 400, 720, 1440, 2000 minutes. Some physical-chemical parameters were measured in fresh, treated and reposed (24h at 30ºC) samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilent 85070E Open-ended Coaxial Probe connected to an Agilent E8362B Vector Network Analyzer in the fresh, treated and reposed samples.
Castro-Giraldez M., Fito P.J., Tylewicz U., Dalla Rosa M., Fito P. (2010). STUDY OF THE OSMOTIC DEHYDRATION OF KIWI (ACTINIDIA DELICIOSA VAR. HAYWARD) BY DIELECTRIC SPECTROSCOPY. VALENCIA : Editorial Universitat Politècnica de València.
STUDY OF THE OSMOTIC DEHYDRATION OF KIWI (ACTINIDIA DELICIOSA VAR. HAYWARD) BY DIELECTRIC SPECTROSCOPY
TYLEWICZ, URSZULA;DALLA ROSA, MARCO;
2010
Abstract
The role of fruit in a healthy diet is growing because fruits are an important source of vitamins, antioxidants and basic ions such as potassium or calcium, which are fundamental in an equilibrated meal. Self life of fruit is short and requires conservation techniques to enhance its commercial life. In this sense, the online control of conservation treatments is essential to preserve the compounds with functionality. Dielectric spectroscopy is a good technique to control polar components such as water and also components with charge such as antioxidants or ions. The aim of this work is to analyze the chemical and structural changes in the osmotic treatment of kiwifruit by using dielectric spectroscopy. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30ºC during 60, 90, 120, 180, 250, 320, 400, 720, 1440, 2000 minutes. Some physical-chemical parameters were measured in fresh, treated and reposed (24h at 30ºC) samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilent 85070E Open-ended Coaxial Probe connected to an Agilent E8362B Vector Network Analyzer in the fresh, treated and reposed samples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
