Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy

[EN] Monitoring moisture and water activity during drying is crucial for process optimization, avoiding inadequate uses of energy. The main objective of this work was to study the dielectric properties of orange peel during hot air drying at 55 °C (HAD) and microwave power coupled with hot air drying at different power intensities (2 W/g, 4 W/g and 6 W/g). At 5, 15, 40, 60 and 120 min mass, aw, moisture, and permittivity were measured in fresh and dried samples. Results allowed developing a dielectric isotherm technique by adapting the GAB model to predict aw in dried orange peel by using ε'ε' (20 GHz). The physical meaning of the dielectric isotherm parameters (View the MathML sourceε0' and Cd) was studied. The value of View the MathML sourceε0' at 20 GHz (γ-dispersion) represents the induction effect of the minimum quantity of adsorbed water or the monomolecular moisture layer. The parameter Cd is related with isosteric heat, as well as the C parameter of the GAB model. The application of MW power produced an increase of isosteric heat or adsorption energy of the monomolecular layer, improving surface tension of samples and thus the hygroscopicity, explaining the reduction of the View the MathML sourceε0' independently of the quantity of the water molecules adsorbed.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096.Talens Vila, C.; Castro Giraldez, M.; Fito Suñer, PJ. (2016). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT - Food Science and Technology. 66:622-628. https://doi.org/10.1016/j.lwt.2015.11.015S6226286

Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee

[EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 A degrees C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.The authors would like to thank the Basque Government for the financial support of the project (LasaiFood). They also acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no. 777 from AZTI (Food Research Division). The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Talens Vila, C.; Castro Giraldez, M.; Fito Suñer, PJ. (2018). Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee. Food and Bioprocess Technology. 11(4):723-734. https://doi.org/10.1007/s11947-017-2041-xS723734114Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2002). Moisture sorption isotherm characteristics of food products: a review. Food and Bioproducts Processing, 80(2), 118–128. https://doi.org/10.1205/09603080252938753 .Andrade, R. D., Lemus, R., & Pérez, C. E. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, 18(3), 325–334.Bejar, A. K., Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2011). Effect of infrared drying on drying kinetics, color, total phenols and water and oil holding capacities of orange (Citrus sinensis) peel and leaves. International Journal of Food Engineering, 7(5). https://doi.org/10.2202/1556-3758.2222 .Bergese, P. (2006). Specific heat, polarization and heat conduction in microwave heating systems: a nonequilibrium thermodynamic point of view. Acta Materialia, 54(7), 1843–1849. https://doi.org/10.1016/j.actamat.2005.11.042 .Castro-Giráldez, M., Fito, P. J., Chenoll, C., & Fito, P. (2010). Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity. Innovative Food Science & Emerging Technologies, 11(4), 749–754. https://doi.org/10.1016/j.ifset.2010.08.002 .Castro-Giráldez, M., Fito, P. J., Dalla Rosa, M., & Fito, P. (2011a). Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward). Innovative Food Science & Emerging Technologies, 12(4), 623–627. https://doi.org/10.1016/j.ifset.2011.06.013 .Castro-Giráldez, M., Fito, P. J., & Fito, P. (2011b). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering, 104(2), 227–233. https://doi.org/10.1016/j.jfoodeng.2010.10.034 .Demirel, Y., & Sandler, S. I. (2001). Linear-nonequilibrium thermodynamics theory for coupled heat and mass transport. International Journal of Heat and Mass Transfer, 44(13), 2439–2451. https://doi.org/10.1016/S0017-9310(00)00291-X .Edrisi Sormoli, M., & Langrish, T. A. G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT—Food Science and Technology, 62(1, part 2), 875–882. https://doi.org/10.1016/j.lwt.2014.09.064 .Fava, F., Zanaroli, G., Vannini, L., Guerzoni, E., Bordoni, A., Viaggi, D., Robertson, J., Waldron, K., Bald, C., Esturo, A., Talens, C., Tueros, I., Cebrián, M., Sebők, A., Kuti, T., Broeze, J., Macias, M., & Brendle, H. G. (2013). New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU). New Biotechnology, 30(6), 647–655. https://doi.org/10.1016/j.nbt.2013.05.001 .Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M., & Alvarez, J. A. P. (2009). Storage stability of a high dietary fibre powder from orange by-products. International Journal of Food Science and Technology, 44(4), 748–756. https://doi.org/10.1111/j.1365-2621.2008.01892.x .Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2012). Microwave dehydration of three citrus peel cultivars: effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40, 167–177. https://doi.org/10.1016/j.indcrop.2012.03.009 .Gómez, A., López, R., Esturo, A., Bald, C., Tueros, I., Talens, C., & Raynaud, C. (2015). From waste products to raw materials for the development of new foods. Proceedings of the Institution of Civil Engineers: Waste and Resource Management, 168(2), 55–62. https://doi.org/10.1680/warm.13.00038 .Hossain, M. D., Bala, B. K., Hossain, M. A., & Mondol, M. R. A. (2001). Sorption isotherms and heat of sorption of pineapple. Journal of Food Engineering, 48(2), 103–107. https://doi.org/10.1016/s0260-8774(00)00132-1 .Igual, M., Contreras, C., & Martinez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335–341. https://doi.org/10.1016/j.ifset.2010.01.009 .Kowalski, S. J., Rajewska, K., & Rybicki, A. (2005). Stresses generated during convective and microwave drying. Drying Technology, 23(9–11), 1875–1893. https://doi.org/10.1080/07373930500210226 .Labuza, T. P., & Altunakar, B. (2007). Water activity prediction and moisture sorption isotherms. In G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt, & T. P. Labuza (Eds.), Water Activity in Foods: Fundamentals and Applications (Vol. 109–154). Iowa: IFT Press and Blackwell Publishing. https://doi.org/10.1002/9780470376454.ch5 .Larrauri, J. A. (1999). New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends in Food Science & Technology, 10(1), 3–8. https://doi.org/10.1016/S0924-2244(99)00016-3 .Martín, M. E., Martínez-Navarrete, N., Chiralt, A., & Fito, P. (2003). Diseño y construcción de una instalación experimental para el estudio de la cinética de secado combinado por aire caliente y microondas. Alimentación Equipos y Tecnología, 22(181), 101–107.Quirijns, E. J., van Boxtel, A. J. B., van Loon, W. K. P., & van Straten, G. (2005). Sorption isotherms, GAB parameters and isosteric heat of sorption. Journal of the Science of Food and Agriculture, 85(11), 1805–1814. https://doi.org/10.1002/jsfa.2140 .Rizvi, S. S. H., & Benado, A. L. (1984). Thermodynamic properties of dehydrated foods. Food Technology, 38(3), 83–92.Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel-Wissenschaft und -Technologie, 33(2), 72–79. https://doi.org/10.1006/fstl.1999.0595 .Schieber, A., Stintzing, F. C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds—recent developments. Trends in Food Science & Technology, 12(11), 401−+.Schiffmann, R. (2001). Microwave processes for the food industry. In A. Datta & R. Anantheswaran (Eds.), Handbook of microwave Technology for Food Applications (pp. 299–352). New York: Marcel Dekker.Talens, C., Castro-Giráldez, M., & Fito, P. J. (2016a). A thermodynamic model for hot-air microwave drying of orange peel. Journal of Food Engineering, 175, 33–42. https://doi.org/10.1016/j.jfoodeng.2015.12.001 .Talens, C., Castro-Giráldez, M., & Fito, P. J. (2016b). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT - Food Science and Technology, 66, 622–628. https://doi.org/10.1016/j.lwt.2015.11.015 .Talens, C., Arboleya, J. C., Castro-Giraldez, M., & Fito, P. J. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology, 77, 110–118. https://doi.org/10.1016/j.lwt.2016.11.036 .Traffano-Schiffo, M. V., Castro-Giráldez, M., Fito, P. J., & Balaguer, N. (2014). Thermodynamic model of meat drying by infrared thermography. Journal of Food Engineering, 128, 103–110. https://doi.org/10.1016/j.jfoodeng.2013.12.024 .Traffano-Schiffo, M. V., Castro-Giráldez, M., Colom, R. J., & Fito, P. J. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering, 166, 285–290. https://doi.org/10.1016/j.jfoodeng.2015.06.030 .van den Berg, C., & Bruin, S. (1981). Water activity and its estimation in food systems—theoretical aspects. In L. B. Rockland & G. F. Stewart (Eds.), Water Activity: Influences on Food Quality (pp. 1–61). New York: Academic Press. https://doi.org/10.1016/B978-0-12-591350-8.50007-3 .Waldron, K. W. (2009). Part III exploitation of co-products as food and feed ingredients. In K. W. Waldron (Ed.), Handbook of waste management and co-product recovery in food processing (pp. 255–265). UK: Elsevier Science. https://doi.org/10.1533/9781845697051 .Yan, Z., Sousa-Gallagher, M. J., & Oliveira, F. A. R. (2008). Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana. Journal of Food Engineering, 86(3), 342–348. https://doi.org/10.1016/j.jfoodeng.2007.10.009

Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

[EN] The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of beta-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for beta-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with T-g values similar to 40 degrees C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08 +/- 0.09 mm), higher circularity (reaching 0.78 +/- 0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03 +/- 0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.This work was supported by Universidad de Buenos Aires (UBACyT 20020130100610BA), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 n° 196). The author María Victoria Traffano Schiffo wants to thank Programa para la Formación de Personal Investigador (FPI) Pre-doctoral Program of the Universitat Politècnica de València (UPV) for support her PhD studies and also her mobility to Argentina.Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Santagapita, P. (2017). Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International. 100(1):296-303. https://doi.org/10.1016/j.foodres.2017.07.020S296303100

Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

[EN] Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no 738 from AZTI (New Foods).Talens Vila, C.; Arboleya, JC.; Castro Giráldez, M.; Fito Suñer, PJ. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology. 77:110-118. https://doi.org/10.1016/j.lwt.2016.11.036S1101187

Las fuentes de la conquista americana y el pensamiento histórico en el alumnado de segundo de ESO

En el presente trabajo se muestran seis actividades mediante las cuales desarrollaremos el pensamiento histórico, concretamente el eslabón del mismo referente al análisis de las fuentes históricas. Para ello se ha escogido el descubrimiento y la conquista americana como tema principal, pues nos permite además trabajar la cuestión de la leyenda negra y la leyenda rosa. Con todo ello se persigue que el alumno aprenda de una manera diferente, mediante la mezcla de rutinas y metodologías, para que así desarrolle su pensamiento crítico y la capacidad de analizar la historia sin adscribirse a una de las versiones polarizadas de la misma.<br /

Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality

[EN] Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at ¿-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at ßdispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo modelThe authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional. The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support.Traffano-Schiffo, MV.; Castro Giraldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2018). Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering. 239:1-7. https://doi.org/10.1016/j.jfoodeng.2018.06.029S1723

New Spectrophotometric System to Segregate Tissues in Mandarin Fruit

[EN] The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial equipment for quality and process control. Nowadays, one of the main industrial issues is the detection of seeds inside thefruit,whichcouldbepossiblewithanelectricalstudyof each tissue as a first step of the development of nondestructive sensors. In this context, a deep study of the dielectric properties of mandarin fruit tissues, coupled with aw, Xw, pH, maturity index, cryo-SEM, and optical measurements, was performed. Dielectric properties were studied in radiofrequency and microwave ranges. ¿-, ß-, and ¿-dispersions and their relaxation parameters were obtained, described, and related to the chemical parameters. Finally, a tool, based on the relaxation dielectric constant in ¿-dispersion able to determine the moisture content of the mandarin fruit tissues, has been developed.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+ D+ i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Maria Victoria Traffano-Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of cryo-SEM and also Multiscan Technologies S.L. for their support.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology. 11(2):399-406. https://doi.org/10.1007/s11947-017-2019-8S399406112Alférez, F., Sala, J. M., Sanchez-Ballesta, M. T., Mulas, M., Lafuente, M. T., & Zacarias, L. (2005). A comparative study of the postharvest performance of an ABA-deficient mutant of oranges: I. Physiological and quality aspects. Postharvest Biology and Technology, 37(3), 222–231.AOAC. (2000). Official methods of analysis of AOAC International, (17th ed.). Gaithersburg: AOAC.Castro-Giráldez, M., Fito, P. J., Chenoll, C., & Fito, P. (2010a). Development of a dielectric spectroscopy technique for determining key chemical components of apple maturity. Journal of Agricultural and Food Chemistry, 58(6), 3761–3766.Castro-Giráldez, M., Fito, P. J., & Fito, P. (2010b). Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process. Journal of Food Engineering, 97(4), 484–490.Castro-Giráldez, M., Fito, P. J., & Fito, P. (2011). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering, 104(2), 227–233.Castro-Giráldez, M., Fito, P. J., Ortolá, M. D., & Balaguer, N. (2013). Study of pomegranate ripening by dielectric spectroscopy. Postharvest Biology and Technology, 86, 346–353.Gabriel, S., Lau, R. W., & Gabriel, C. (1996). The dielectric properties of biological tissues: III. Parametric models for the dielectric spectrum of tissues. Physics in Medicine and Biology, 41(11), 2271.Goldschmidt, E. E. (1988). Regulatory aspects of chloro-chromoplast interconversions in senescing Citrus fruit peel. Israel Journal of Botany, 37(2–4), 123–130.Kuang, W., & Nelson, S. O. (1998). Low-frequency dielectric properties of biological tissues: a review with some new insights. Transactions of the ASAE-American Society of Agricultural Engineers, 41(1), 173–184.Ladanyia, M. S. (2008). Citrus fruit: biology, technology and evaluation. USA: Academic Press.Liu, Y., Heying, E., & Tanumihardjo, S. A. (2012). History, global distribution, and nutritional importance of citrus fruits. Comprehensive Reviews in Food Science and Food Safety, 11(6), 530–545.Mateus-Cagua, D., & Orduz-Rodríguez, J. O. (2015). Mandarina Dancy: una nueva alternativa para la citricultura del piedemonte llanero de Colombia. Corpoica Ciencia y Tecnología Agropecuaria, 16, 105–112.Melgarejo, P., Legua, P., Pérez-Sarmiento, F., Martínez-Font, R., Martínez-Nicolás, J. J., & Hernández, F. (2017). Effect of a new remediated substrate on fruit quality and bioactive compounds in two strawberry cultivars. Journal of Food and Nutrition Research, 5, 579–586.Pérez-López, A. J., López-Nicolás, J. M., & Carbonell-Barrachina, A. A. (2007). Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice. European Food Research and Technology, 225(2), 255–260.Schwan, H. P. (1957). Electrical properties of tissue and cell suspensions. Advances in Biological and Medical Physics, 5, 147.Talens, C., Castro-Giraldez, M., & Fito, P. J. (2016). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT-Food Science and Technology, 66, 622–628.Traffano-Schiffo, M. V., Balaguer, N., Castro-Giráldez, M., & Fito, P. J. (2014). Emerging technologies in fruit juice processing. In A. Ibartz & V. Falguera (Eds.), Juice processing: quality, safety and value-added opportunities (pp. 197–212). Boca Raton: CRC Press.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering, 166, 285–290.Traffano-Schiffo, M. V., Tylewicz, U., Castro-Giraldez, M., Fito, P. J., Ragni, L., & Dalla Rosa, M. (2016). Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science and Emerging Technologies, 38, 243–251.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2017a). Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses. Sensors, 17(5), 1024.Traffano-Schiffo, M.V., Castro-Giraldez, M., Colom, R.J., Fito, P.J. (2017b). Innovative spectrophotometric system to determine chicken meat quality. Innovative Food Science and Emerging Technologies (in press).Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Rocculi, P., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017c). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry, 236, 87–93. https://doi.org/10.1016/j.foodchem.2017.02.046 .Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Romani, S., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017d). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science and Emerging Technologies, 41, 259–266

Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses

[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from -40 degrees C to 50 degrees C at 5 degrees C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 17(5):1024-1037. https://doi.org/10.3390/s17051024S1024103717

Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

[EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato's internal energy.The authors acknowledge the financial support from THE SPANISH MINISTERIO DE ECONOMÍA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás-Egea wants to thank the FPI Predoctoral Program of the Universitat Politècnica de València for its support.Tomas-Egea, JA.; Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ. (2021). Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. 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Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

[EN] Previous works show that the addition of trehalose and gums in ß-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes in¿uence the di¿usional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modi¿cations at di¿erent scales were assessed by SAXS. The incorporation of gums as second excipients induces a signi¿cant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.This work was supported by the Brazilian Synchrotron Light Laboratory (LNLS, Brazil, proposal SAXS1-20160278), Universidad de Buenos Aires (UBACyT 20020130100610BA), Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT PICT 2013 0434 and 2013 1331), CIN-CONICET (PDTS 2015 no 196), and Consejo Nacional de Investigaciones Cientificas y Tecnicas. The author Maria Victoria Traffano-Schiffo wants to thank "Programa para la Formacion de Personal Investigador (FPI)" Pre-doctoral Program of the Universitat Politecnica de Valencia (UPV) for support her PhD studies and also her mobility to Argentina.Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Perullini, M.; Santagapita, PR. (2018). Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers. 179:402-407. https://doi.org/10.1016/j.carbpol.2017.09.096S40240717