Tomas-Egea Juan A, Fito Pedro J, Castro-Giraldez Marta
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Foods. 2019 Aug 4;8(8):316. doi: 10.3390/foods8080316.
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.
工业中的过程控制需要快速、安全且易于应用的方法。从这个意义上讲，在微波范围内使用介电谱可能是一个绝佳的机会，可用于监测那些水的流动性和含量是生产优质安全产品的主要特性的过程。水果糖渍是这样一种操作，即先将样品进行渗透脱水，然后进行热风干燥操作。这个过程会使组织结构以及水、固体基质和添加的可溶性固体之间的关系都发生变化。本文的目的是开发一种介电工具，通过考虑组织的复杂性并描述样品内部蔗糖的不同传输现象和不同转变过程，来预测苹果糖渍过程中水/蔗糖的状态。
