Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage

[EN] Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color d...

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Detalles Bibliográficos
Autores: Ben Haj Said, L., Bellaga, S., Allaf, K.
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/118054
Acceso en línea:https://riunet.upv.es/handle/10251/118054
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Apple fruits
Dehydrofreezing
Frozen storage
Color
Polyphenol
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storageBen Haj Said, L.Bellaga, S.Allaf, K.DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationApple fruitsDehydrofreezingFrozen storageColorPolyphenol[EN] Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage.Editorial Universitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/118054reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1180542026-06-13T07:49:27Z
dc.title.none.fl_str_mv Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
title Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
spellingShingle Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
Ben Haj Said, L.
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Apple fruits
Dehydrofreezing
Frozen storage
Color
Polyphenol
title_short Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
title_full Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
title_fullStr Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
title_full_unstemmed Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
title_sort Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
dc.creator.none.fl_str_mv Ben Haj Said, L.
Bellaga, S.
Allaf, K.
author Ben Haj Said, L.
author_facet Ben Haj Said, L.
Bellaga, S.
Allaf, K.
author_role author
author2 Bellaga, S.
Allaf, K.
author2_role author
author
dc.contributor.none.fl_str_mv Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Apple fruits
Dehydrofreezing
Frozen storage
Color
Polyphenol
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Apple fruits
Dehydrofreezing
Frozen storage
Color
Polyphenol
description [EN] Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/118054
url https://riunet.upv.es/handle/10251/118054
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406231001563136
score 15.300719

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