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Rodolfo Horacio Mascheroni
Researcher at National University of La Plata
Publications - 119
Citations - 2532
Rodolfo Horacio Mascheroni is an academic researcher from National University of La Plata. The author has contributed to research in topics: Osmotic dehydration & Mass transfer. The author has an hindex of 30, co-authored 118 publications receiving 2288 citations. Previous affiliations of Rodolfo Horacio Mascheroni include National Technological University & National Scientific and Technical Research Council.
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Journal ArticleDOI
Quality evaluation of pineapple fruit during drying process
TL;DR: Ramallo et al. the authors presented Ramallo, Laura Ana, et al., the authors, a paper on the evolution of the human brain. Facultad de Ciencias Exactas, Quimicas y Naturales; Argentina
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Mass transfer model for osmotic dehydration of fruits and vegetables—I. Development of the simulation model
TL;DR: In this article, a mathematical model based on mass transfer in plant tissues was developed with the aim of finding a simple predictive model which was easy to use and yet had a broad application scope in the osmotic dehydration of foods.
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Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
Daniela Flavia Olivera,Sonia Zulma Viña,C.M. Marani,Ricardo M. Ferreyra,Alicia Mugridge,Alicia Raquel Chaves,Rodolfo Horacio Mascheroni +6 more
TL;DR: In this paper, three blanching conditions previous to freezing and frozen storage of Brussels sprouts were compared in terms of their combined effects on texture, surface colour, total chlorophyll, radical scavenging activity (RSA), ascorbic acid and total flavonoids content.
Journal ArticleDOI
Dehydrofreezing of pineapple
TL;DR: In this paper, the authors evaluated the effect of osmotic dehydration and hot air-drying, applied previous to the freezing process, on the end quality of pineapple slices, quantified through drip loss, ascorbic acid content and mechanical properties changes of tissue.
Journal ArticleDOI
Weight loss during freezing and storage of unpackaged foods
Laura Analía Campañone,Laura Analía Campañone,Viviana Olga Salvadori,Viviana Olga Salvadori,Rodolfo Horacio Mascheroni,Rodolfo Horacio Mascheroni +5 more
TL;DR: In this paper, the authors used an implicit finite-differences method, with a variable grid to follow the moving sublimation front, to predict the kinetics of weight loss for different products and compared with experimental data on weight loss during storage of unwrapped meat, potato and tylose.