Blanching effects on convective air-drying and sorption properties of papaya

Detalhes bibliográficos
Autor(a) principal: Garcia, Carolina Castilho
Data de Publicação: 2022
Outros Autores: Caetano, Lidimara Cássia [UNESP], Canizares, Diego [UNESP], Silva, Keila de Souza, Mauro, Maria Aparecida [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1080/07373937.2022.2062378
http://hdl.handle.net/11449/241005
Resumo: This study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.
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spelling Blanching effects on convective air-drying and sorption properties of papayaCarica papayaLdesorption isothermsdiffusion coefficientmicroscopic featuresThis study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.Academic Department of Food Federal University of Technology - Paraná (UTFPR), ParanáInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), São PauloDepartment of Chemical Engineering Maringá State University (UEM), ParanáInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), São PauloFederal University of Technology - Paraná (UTFPR)Universidade Estadual Paulista (UNESP)Universidade Estadual de Maringá (UEM)Garcia, Carolina CastilhoCaetano, Lidimara Cássia [UNESP]Canizares, Diego [UNESP]Silva, Keila de SouzaMauro, Maria Aparecida [UNESP]2023-03-01T20:42:49Z2023-03-01T20:42:49Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1080/07373937.2022.2062378Drying Technology.1532-23000737-3937http://hdl.handle.net/11449/24100510.1080/07373937.2022.20623782-s2.0-85130244159Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengDrying Technologyinfo:eu-repo/semantics/openAccess2023-03-01T20:42:49Zoai:repositorio.unesp.br:11449/241005Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:05:43.652702Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Blanching effects on convective air-drying and sorption properties of papaya
title Blanching effects on convective air-drying and sorption properties of papaya
spellingShingle Blanching effects on convective air-drying and sorption properties of papaya
Garcia, Carolina Castilho
Carica papayaL
desorption isotherms
diffusion coefficient
microscopic features
title_short Blanching effects on convective air-drying and sorption properties of papaya
title_full Blanching effects on convective air-drying and sorption properties of papaya
title_fullStr Blanching effects on convective air-drying and sorption properties of papaya
title_full_unstemmed Blanching effects on convective air-drying and sorption properties of papaya
title_sort Blanching effects on convective air-drying and sorption properties of papaya
author Garcia, Carolina Castilho
author_facet Garcia, Carolina Castilho
Caetano, Lidimara Cássia [UNESP]
Canizares, Diego [UNESP]
Silva, Keila de Souza
Mauro, Maria Aparecida [UNESP]
author_role author
author2 Caetano, Lidimara Cássia [UNESP]
Canizares, Diego [UNESP]
Silva, Keila de Souza
Mauro, Maria Aparecida [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Federal University of Technology - Paraná (UTFPR)
Universidade Estadual Paulista (UNESP)
Universidade Estadual de Maringá (UEM)
dc.contributor.author.fl_str_mv Garcia, Carolina Castilho
Caetano, Lidimara Cássia [UNESP]
Canizares, Diego [UNESP]
Silva, Keila de Souza
Mauro, Maria Aparecida [UNESP]
dc.subject.por.fl_str_mv Carica papayaL
desorption isotherms
diffusion coefficient
microscopic features
topic Carica papayaL
desorption isotherms
diffusion coefficient
microscopic features
description This study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
2023-03-01T20:42:49Z
2023-03-01T20:42:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1080/07373937.2022.2062378
Drying Technology.
1532-2300
0737-3937
http://hdl.handle.net/11449/241005
10.1080/07373937.2022.2062378
2-s2.0-85130244159
url http://dx.doi.org/10.1080/07373937.2022.2062378
http://hdl.handle.net/11449/241005
identifier_str_mv Drying Technology.
1532-2300
0737-3937
10.1080/07373937.2022.2062378
2-s2.0-85130244159
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Drying Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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