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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple ( G ranny S mith ) Slices in Relation to Mass Transfer Kinetics
Author(s) -
ZuraBravo L.,
AhHen K.,
VegaGálvez A.,
GarcíaSegovia P.,
LemusMondaca R.
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12018
Subject(s) - chemistry , kinetics , food science , antioxidant capacity , diffusion , antioxidant , weibull distribution , mass transfer , biochemistry , chromatography , thermodynamics , mathematics , physics , statistics , quantum mechanics
Apple slices dried at 60 C were rehydrated at 20, 40 and 60 C to analyze the influence of processing temperature on quality attributes and rehydration kinetics. Diffusion coefficient increased with process temperature from 1.36 to 2.37 × 10 −9 m 2 /s. The Weibull model obtained the best fit quality for the experimental data based on statistical test, chi square. Color was not recovered during rehydration and the results indicated that the use of low temperatures is more adequate. Water‐holding capacity decreased, while rehydration ratio increased with increasing rehydration temperature, indicating structural modifications. Increasing rehydration temperatures led to a reduction in the glass transition temperature and hardness values of samples. The radical‐scavenging activity showed higher antioxidant activity at higher rehydration temperatures rather than at lower temperatures. It was found that rehydration temperature modifies the cell structure and antioxidant capacity of final product.