Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

Onofrio Corona, Pellegrino Conte, Luciano Cinquanta, Antonio Metallo, Gennaro Cuccurullo, Anna Micalizzi

Risultato della ricerca: Article

Abstract

The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules behave more like a pseudo-ice layer. For this reason, shrinkage effect was much more accentuated in apples dried by the HA and combined methods, compared to the MW thermal procedure. Likewise, the effect of HA drying was larger than MW and HY in changing the aromatic profile of the apples slices, thus causing a significant decrease in esters while ketones increased.
Lingua originaleEnglish
Numero di pagine10
RivistaBiosystems Engineering
Stato di pubblicazionePublished - 2019

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Malus
Microwaves
processing technology
shrinkage
volatile compounds
nuclear magnetic resonance
Drying
apples
drying
air drying
Nuclear magnetic resonance
air
Air
Processing
microwave treatment
water
ketones
sampling
aromatic compounds
Water

All Science Journal Classification (ASJC) codes

  • Control and Systems Engineering
  • Food Science
  • Animal Science and Zoology
  • Agronomy and Crop Science
  • Soil Science

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title = "Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds",
abstract = "The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules behave more like a pseudo-ice layer. For this reason, shrinkage effect was much more accentuated in apples dried by the HA and combined methods, compared to the MW thermal procedure. Likewise, the effect of HA drying was larger than MW and HY in changing the aromatic profile of the apples slices, thus causing a significant decrease in esters while ketones increased.",
keywords = "1H-NMR relaxation properties, Apple, Drying, Microwave, Shrinkage, Volatile compounds",
author = "Onofrio Corona and Pellegrino Conte and Luciano Cinquanta and Antonio Metallo and Gennaro Cuccurullo and Anna Micalizzi",
year = "2019",
language = "English",
journal = "Biosystems Engineering",
issn = "1537-5110",
publisher = "Academic Press Inc.",

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TY - JOUR

T1 - Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

AU - Corona, Onofrio

AU - Conte, Pellegrino

AU - Cinquanta, Luciano

AU - Metallo, Antonio

AU - Cuccurullo, Gennaro

AU - Micalizzi, Anna

PY - 2019

Y1 - 2019

N2 - The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules behave more like a pseudo-ice layer. For this reason, shrinkage effect was much more accentuated in apples dried by the HA and combined methods, compared to the MW thermal procedure. Likewise, the effect of HA drying was larger than MW and HY in changing the aromatic profile of the apples slices, thus causing a significant decrease in esters while ketones increased.

AB - The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules behave more like a pseudo-ice layer. For this reason, shrinkage effect was much more accentuated in apples dried by the HA and combined methods, compared to the MW thermal procedure. Likewise, the effect of HA drying was larger than MW and HY in changing the aromatic profile of the apples slices, thus causing a significant decrease in esters while ketones increased.

KW - 1H-NMR relaxation properties

KW - Apple

KW - Drying

KW - Microwave

KW - Shrinkage

KW - Volatile compounds

UR - http://hdl.handle.net/10447/382745

M3 - Article

JO - Biosystems Engineering

JF - Biosystems Engineering

SN - 1537-5110

ER -