TY - JOUR
T1 - Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure
AU - Funebo, Tomas
AU - Ahrné, Lílía
AU - Kidman, Siw
AU - Langton, Maud
AU - Skjöldebrand, Christina
PY - 2000
Y1 - 2000
N2 - Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40 °C, 60 °C and 80 °C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried with only forced air at 2 m/s. Dehydrated and rehydrated samples were analyzed with a puncture test using a texture analyzer. The microstructure of the samples was studied with confocal laser scanning microscopy (CLSM). Dried apple pieces were harder and more shrunk when pre-treated with microwaves, compared to only air dehydration. Despite the shrinkage and increased firmness, the rehydration capacity of microwave `blanched' apple cubes was higher than when they were only air-dehydrated. Image analysis of the rehydrated apples showed that large voids (up to 0.5 mm in diameter) had developed, and that these increased with air temperature. Higher magnification of the images revealed cell separation and disruption of cell walls, caused by the microwave heating.
AB - Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40 °C, 60 °C and 80 °C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried with only forced air at 2 m/s. Dehydrated and rehydrated samples were analyzed with a puncture test using a texture analyzer. The microstructure of the samples was studied with confocal laser scanning microscopy (CLSM). Dried apple pieces were harder and more shrunk when pre-treated with microwaves, compared to only air dehydration. Despite the shrinkage and increased firmness, the rehydration capacity of microwave `blanched' apple cubes was higher than when they were only air-dehydrated. Image analysis of the rehydrated apples showed that large voids (up to 0.5 mm in diameter) had developed, and that these increased with air temperature. Higher magnification of the images revealed cell separation and disruption of cell walls, caused by the microwave heating.
U2 - 10.1016/S0260-8774(00)00080-7
DO - 10.1016/S0260-8774(00)00080-7
M3 - Journal article
AN - SCOPUS:0342666232
SN - 0260-8774
VL - 46
SP - 173
EP - 182
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -