| Autor: |
Simpson RR; Universidad Técnica Federico Santa María, Universidad Católica de Valparaíso, Valparaíso, Chile., Jiménez MP, Carevic EG, Grancelli RM |
| Jazyk: |
Spanish; Castilian |
| Zdroj: |
Archivos latinoamericanos de nutricion [Arch Latinoam Nutr] 2007 Jun; Vol. 57 (2), pp. 192-5. |
| Abstrakt: |
Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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