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| Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Laghi, Luca; Castro-Giraldez, Marta; Romani, Santina; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| Plant cellular structure could be considered a complex organized system where flows are carried out by different solutes or solvents transports systems. Passive transports, which is based on the free energy gradients, involve symplastic, apoplastic and aquaporins transmembrane transports. During osmotic dehydration (OD) treatment the semipermeable membranes such as plasma membrane and tonoplast, are forced to separate, due to the water losses from the vacuoles, starting the process known as plasmolysis, characterized by the loss of the turgor pressure. In the last years, OD has been extensively studied for the partial dehydration of fruits and vegetables in order to obtain semi-moist products; however, it presents some limitations such as the low... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/33198/1/Electroporation-Traffano-Schiffo%202017.pdf |
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| Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco. |
| The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 ms and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and 400 V/cm . Afterwards, samples were subjected to OD treatments carried out in two different hypertonic solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF treatment positively affected the mass transfer during OD even at the lowest electric field strength applied (100 V/cm), partially preserving the cell... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32933/1/Tylewicz%20et%20al.%2C%202017.pdf |
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| Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to analyze the effect of pulsed electric fields (PEF) in mass transfer as a pre-treatment of the OD using NMR. In this sense, PEF pre-treatments were done using three different voltages (100, 250 and 400 V/cm) and 60 number of pulse. The OD of kiwifruit was carried out in 61.5% of sucrose solution at 25 °C, for a contact period from 0 to 120 min. The water distribution into the cellular tissue was studied by NMR relaxometry. In conclusion, NMR is an excellent technique for quantifying water molecules according to their interactions in the fruit... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32931/1/Traffano-Schiffo%20et%20al.%202017%20%28Food%20Chemistry%29.pdf |
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| Tylewicz, Urszula; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Tappi, Silvia; Rocculi, Pietro; Dalla Rosa, Marco. |
| In the recent years the fruit organic production has been one the most growing sectors in food industry. Strawberries are a nonclimateric fruits, susceptible to mechanical injury and they are also highly perishable, especially the organic one. Therefore, there is a need to improve the processing of these fruits in order to obtain a semi-dried or osmodehydrated products with higher shelf-life. The aim of this work was to evaluate the effect of PEF pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of strawberries subjected to osmotic dehydration. For the experiment the organic strawberries were purchased in a local market and stored at 4 ± 1 °C before analysing further processing. The fruits were washed and... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2016 |
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| Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Romani, Santina; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water transport. PEF pre-treatments were done using three PEF intensities (100, 250 and 400 V/cm) and analyzed by TD-NMR. The OD was carried out by immersing the samples in 61.5% sucrose solution at 25 °C. The application of a PEF pre-treatment before the OD produces a process of plasmolysis proportional to the electric field applied. It is because the PEF removes the mobile charges of the medium, such as electrolytes, organic acids, amino acids; Ca+ 2 is the major culprit of the plasmolysis because it fixes some of the junctions of the microtubules... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32918/1/Traffano-Schiffo%20et%20al.%202017.pdf |
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