Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure

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Standard

Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. / Funebo, Tomas; Ahrné, Lílía; Kidman, Siw; Langton, Maud; Skjöldebrand, Christina.

I: Journal of Food Engineering, Bind 46, Nr. 3, 2000, s. 173-182.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Funebo, T, Ahrné, L, Kidman, S, Langton, M & Skjöldebrand, C 2000, 'Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure', Journal of Food Engineering, bind 46, nr. 3, s. 173-182. https://doi.org/10.1016/S0260-8774(00)00080-7

APA

Funebo, T., Ahrné, L., Kidman, S., Langton, M., & Skjöldebrand, C. (2000). Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. Journal of Food Engineering, 46(3), 173-182. https://doi.org/10.1016/S0260-8774(00)00080-7

Vancouver

Funebo T, Ahrné L, Kidman S, Langton M, Skjöldebrand C. Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. Journal of Food Engineering. 2000;46(3):173-182. https://doi.org/10.1016/S0260-8774(00)00080-7

Author

Funebo, Tomas ; Ahrné, Lílía ; Kidman, Siw ; Langton, Maud ; Skjöldebrand, Christina. / Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. I: Journal of Food Engineering. 2000 ; Bind 46, Nr. 3. s. 173-182.

Bibtex

@article{0ab06052ad58466ba2212c9490dc73e7,
title = "Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure",
abstract = "Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40 °C, 60 °C and 80 °C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried with only forced air at 2 m/s. Dehydrated and rehydrated samples were analyzed with a puncture test using a texture analyzer. The microstructure of the samples was studied with confocal laser scanning microscopy (CLSM). Dried apple pieces were harder and more shrunk when pre-treated with microwaves, compared to only air dehydration. Despite the shrinkage and increased firmness, the rehydration capacity of microwave `blanched' apple cubes was higher than when they were only air-dehydrated. Image analysis of the rehydrated apples showed that large voids (up to 0.5 mm in diameter) had developed, and that these increased with air temperature. Higher magnification of the images revealed cell separation and disruption of cell walls, caused by the microwave heating.",
author = "Tomas Funebo and L{\'i}l{\'i}a Ahrn{\'e} and Siw Kidman and Maud Langton and Christina Skj{\"o}ldebrand",
year = "2000",
doi = "10.1016/S0260-8774(00)00080-7",
language = "English",
volume = "46",
pages = "173--182",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure

AU - Funebo, Tomas

AU - Ahrné, Lílía

AU - Kidman, Siw

AU - Langton, Maud

AU - Skjöldebrand, Christina

PY - 2000

Y1 - 2000

N2 - Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40 °C, 60 °C and 80 °C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried with only forced air at 2 m/s. Dehydrated and rehydrated samples were analyzed with a puncture test using a texture analyzer. The microstructure of the samples was studied with confocal laser scanning microscopy (CLSM). Dried apple pieces were harder and more shrunk when pre-treated with microwaves, compared to only air dehydration. Despite the shrinkage and increased firmness, the rehydration capacity of microwave `blanched' apple cubes was higher than when they were only air-dehydrated. Image analysis of the rehydrated apples showed that large voids (up to 0.5 mm in diameter) had developed, and that these increased with air temperature. Higher magnification of the images revealed cell separation and disruption of cell walls, caused by the microwave heating.

AB - Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40 °C, 60 °C and 80 °C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried with only forced air at 2 m/s. Dehydrated and rehydrated samples were analyzed with a puncture test using a texture analyzer. The microstructure of the samples was studied with confocal laser scanning microscopy (CLSM). Dried apple pieces were harder and more shrunk when pre-treated with microwaves, compared to only air dehydration. Despite the shrinkage and increased firmness, the rehydration capacity of microwave `blanched' apple cubes was higher than when they were only air-dehydrated. Image analysis of the rehydrated apples showed that large voids (up to 0.5 mm in diameter) had developed, and that these increased with air temperature. Higher magnification of the images revealed cell separation and disruption of cell walls, caused by the microwave heating.

U2 - 10.1016/S0260-8774(00)00080-7

DO - 10.1016/S0260-8774(00)00080-7

M3 - Journal article

AN - SCOPUS:0342666232

VL - 46

SP - 173

EP - 182

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 3

ER -

ID: 202135224