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| Roberto, Moscetti; Serena, Ferri; Riccardo, Massantini; Massimo, Cecchini. |
| Among commercial fruits, apple shows a growing trend to its worldwide consumption, where dried apple plays a major part in food industry as raw material to produce snacks, integral breakfast foods, chips, etc., which have become popular in the diet of modern consumers in parallel with the human consumption of organic products. Despite apple tissue exhibits extensive and non-homogeneous discoloration during drying, it is nowadays often dried by conventional methods which, however, are usually uncontrolled and then prone to product quality deterioration. However, because no all conventional drying treatments are allowed by the European Organic Regulation (i.e. EC No. 834/2007 and EC No. 889/2008), drying of organic apples should be carefully optimized to... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34392/1/Document_9.pdf |
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| Roberto, Moscetti; Serena, Ferri; Andrea, Colantoni; Riccardo, Massantini. |
| Drying prevents food spoilage and decay through moisture removal due to simultaneous heat and mass transfer from food, which may be stored for long period with minimal deterioration occurring. However, drying technology is not always paired with good/excellent organoleptic, nutritional and/or functional properties of food. In fact, during drying the heat-sensitive substances are often destroyed and degradation processes may be exacerbated due to various and concurrent reaction mechanisms. Based on authors’ best knowledge, drying degradation kinetics of biological materials are usually pseudo first-order or first order reactions (i.e. carotenoids degradation in carrots) and may be affected by the initial quality of the product itself. Therefore, the main... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34393/1/Document_10.pdf |
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