NDLI: Apple Pectic Gel Produced by Dehydration

Content Provider	Springer Nature Link
Author	Leiva Díaz, Evangelina Giannuzzi, Leda Giner, Sergio A.
Copyright Year	2007
Abstract	A novel, flexible sheet-like food formed by the high methoxyl pectin–sugar–acid gelation during drying of apple puree was investigated to characterize drying-related properties. Product volume was reduced by 68% over the process, and this shrinkage was successfully modeled by assuming the volume reduction equal to the volume of water evaporated. The sorption isotherm at 25 °C was determined, and a new expression for the moisture content, W, as a function of water activity, a $_{w}$, of the type $$W\,{\text{ = }}\,{\text{C}}_{\text{1}} \,{\text{exp}}\,\left( {{\text{C}}_{\text{2}} \,a_w^{{\text{C}}3} } \right)$$ resulted as the most accurate for this J-shaped isotherm. The drying kinetics was studied at 50, 60, and 80 °C in a tray dryer. No constant drying rate period was found, and the drying curve was divided in high- and low-moisture zones. For high moistures, an internal–external mixed control diffusive model coupling mass and heat transfer was applied to obtain a mass transfer Biot number of 2.1. In the low-moisture zone, a diffusive, isothermal drying model for strict internal control was utilized. Diffusivities varied around 1 × 10–9 m$^{2}$/s for high moistures and were about ten times lower at low moistures, although the activation energies were comparable (15,259 and 16,800 J/mol, respectively). The drying time at 60 °C was 6.67 h. The product scored four points out of five in a sensory evaluation of general acceptability.
Starting Page	194
Ending Page	207
Page Count	14
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	2
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-12-04
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fruit leather Hot-air drying Non-isothermal drying Biotechnology Agriculture Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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