Showing papers by "Amparo Chiralt published in 2007"
TL;DR: The effect of osmotic dehydration on the volatile fraction of mango fruit was studied in this article, where Osmotic treatments were carried out at atmospheric pressure (OD) and by applying a vacuum pulse (PVOD).
66 citations
TL;DR: In this paper, strawberry halves, with and without osmotic pre-treatment, were dried at 40 °C air temperature, and they were evaluated for changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments.
Abstract: Strawberry halves, with and without osmotic pre-treatment, were dried at 40 °C air temperature, with and without microwave application (0.2 W/g). Changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments were evaluated. Microwave application resulted in an increased water soluble pectic fraction as a consequence of both protopectin and oxalate soluble pectic fraction reductions. This solubilisation leads us to obtain dried samples with a more rigid, firmer structure which, indeed, showed greater glass transition temperature values. Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment.
36 citations
TL;DR: In this paper, the effect of storage temperature (4, 20, 25 and 30°C) on gloss (60 and 85° angle) and colour (CIE L *a *b*) of dark chocolate bars was analyzed throughout 30 days of storage.
Abstract: The appearance of chocolate is greatly affected by bloom, which occurs during storage under unfavourable conditions. This phenomenon develops due to different causes, such as poor tempering, addition of incompatible fats, incorrect cooling methods, warm or fluctuating storage temperature, etc. The effect of storage temperature (4, 20, 25 and 30°C) on gloss (60 and 85° angle) and colour (CIE L *a *b *) of dark chocolate bars was analysed throughout 30 days of storage. Three kinds of dark chocolate were studied: two from the same brand containing 99 and 70% cocoa, and a third one from another brand, containing 70% cocoa. Gloss change of chocolate throughout storage time followed a similar pattern in all cases: a decrease until an asymptotic value is reached, which is exacerbated at higher storage temperatures. The influence of temperature was related to the difference between storage temperature and the melting range of cocoa fat. Only when the visual fat bloom reaches a relevant level is the colour of the ...
17 citations