Analysis of Apple Candying by Microwave Spectroscopy

Overview

Journal Foods

Specialty Biotechnology

Date 2019 Aug 7

PMID 31382671

Citations 3

Authors

Juan A Tomas-Egea

Pedro J Fito

Marta Castro-Giraldez

Affiliations

Soon will be listed here.

Abstract

Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample.

Citing Articles

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.

Maccio C, Melis A, Lodi M, Garau E, Desogus F, Loddo A Foods. 2023; 12(12).

PMID: 37372607 PMC: 10297000. DOI: 10.3390/foods12122396.

New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range.

Tomas-Egea J, Fito P, Colom R, Castro-Giraldez M Sensors (Basel). 2021; 21(17).

PMID: 34502671 PMC: 8434393. DOI: 10.3390/s21175781.

Safety, Quality, and Processing of Fruits and Vegetables.

Tylewicz U, Tappi S, Nowacka M, Wiktor A Foods. 2019; 8(11).

PMID: 31766141 PMC: 6915616. DOI: 10.3390/foods8110569.

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