Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

Water sorption isotherms and glass transition temperature of spray dried tomato pulp

Amorphous, noncrystalline solids are typical of low water content and frozen foods. Solids in these foods, e.g., confectionary, dehydrated foods, cereal foods, and frozen foods, often form nonequilibrium glass-like structures. The glassy state of the solids forms during food processing in a reversible glass transition. Vitrification can occur in numerous glassy states that exhibit various relaxations around the glass transition. The success of freeze drying, spray drying, and extrusion and the stability of dehydrated foods against flow, collapse, and crystallization is based on the control of the glassy state during the dehydration process and storage. Encapsulation processes often use glass-forming materials to entrap dispersed components or improve retention of volatiles. Plasticization of the noncrystalline structures by temperature or water reduce relaxation times exponentially above the glass transition, which results in rapid deterioration. Critical values for water activity and water content expres...

Glass transition temperature and its relevance in food processing.

The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.

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Functional foods development: Trends and technologies

The main cause of perishability of fruits and vegetables are their high water content To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables This process is preferred over others due to their vitamin and minerals, color, flavor and taste retention property In this review different methods, treatments, optimization and effects of osmotic dehydration have been reviewed Studied showed that combination of different osmotic agents were more effective than sucrose alone due to combination of properties of solutes During the experiments it was found that optimum osmosis was found at approximately 40 °C, 40 °B of osmotic agent and in near about 132 min Pretreatments also leads to increase the osmotic process in fruits and vegetables Mass transfer kinetics study is an important parameter to study osmosis Solids diffusivity were found in wide range (509–3277 kl/mol) studied by Fick’s laws of diffusion These values vary depending upon types of fruits and vegetables and osmotic agents

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Gemma Moraga

Papers

Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect

Water sorption isotherms and glass transition in strawberries: influence of pretreatment

Water sorption isotherms and phase transitions in kiwifruit

Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum.

Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability