Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melon Pieces with Sucrose and Calcium Lactate Solutions

REFERENCES

• Gonzalez-Martinez , C. , Chafer , M. , Xue , K. and Chiralt , A. 2006 . Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla . International Journal of Food Properties , 9 ( 3 ) : 541 – 549 .
   Web of Science ®Google Scholar
• Tsamo , C.V.P. , Bilame , A.F. and Ndjouenkeu , R. 2006 . Air Drying Behaviour of Fresh and Osmotically Dehydrated Onion Slices (Allium cepa) and Tomato Fruits (Lycopersicon esculentum) . International Journal of Food Properties , 9 ( 4 ) : 877 – 888 .
   Web of Science ®Google Scholar
• Torreggiani , , D. and Bertolo , G. 2001 . Osmotic Pre-Treatments in Fruit Processing: Chemical, Physical and Structural Effects . Journal of Food Engineering , 49 ( 2–3 ) : 247 – 253 .
   Web of Science ®Google Scholar
• Buggenhout , S.V. , Grauwet , T. , Loey , A.V. and Hendrickx , M. 2008 . Use of Pectinmethylesterase and Calcium in Osmotic Dehydration and Osmodehydrofreezing of Strawberries . European Food Research and Technology , 226 ( 5 ) : 1145 – 1154 .
   Web of Science ®Google Scholar
• Rahman , M.S. 2005 . Dried Food Properties: Challenges Ahead . Drying Technology , 23 ( 4 ) : 695 – 715 .
   Web of Science ®Google Scholar
• Telis , V.R.N. , Telis-Romero , J. and Gabas , A.L. 2005 . Solids Rheology for Dehydrated Food and Biological Materials . Drying Technology , 23 ( 4 ) : 759 – 780 .
   Web of Science ®Google Scholar
• Prinzivalli , C. , Brambilla , A. , Maffi , D. , Lo Scalzo , R. and Torreggiani , D. 2006 . Effect of Osmosis Time on Structure, Texture and Pectin Composition of Strawberry Tissue . European Food Research and Technology , 224 ( 1 ) : 119 – 127 .
   Web of Science ®Google Scholar
• Chiralt , A. , Martinez-Navarrete , N. , Martinez-Monzó , J. , Talens , P. and Moraga , G. 2001 . Changes in Mechanical Properties throughout Osmotic Processes: Cryoprotectant Effect . Journal of Food Engineering , 49 ( 2–3 ) : 129 – 135 .
   Web of Science ®Google Scholar
• Mastrangelo , M.M. , Rojas , A.M. , Castro , M.A. , Gerschenson , L.N. and Alzamora , S.M. 2000 . Texture and Structure of Glucose-Infused Melon . Journal of the Science of Food and Agriculture , 80 ( 6 ) : 769 – 776 .
   Web of Science ®Google Scholar
• Pereira , L.M. , Carmello-Guerreiro , S.M. , Bolini , H.M.A. , Cunha , R.L. and Hubinger , M.D. 2007 . Effect of Calcium Salts on the Texture, Structure and Sensory Acceptance of Osmotically Dehydrated Guavas . Journal of the Science of Food and Agriculture , 87 ( 6 ) : 1149 – 1156 .
   Web of Science ®Google Scholar
• Rico , D. , Martin-Diana , A.B. , Barat , J.M. and Barry-Ryan , C. 2007 . Extending and Measuring the Quality of Fresh-Cut Fruit and Vegetables: a Review . Trends in Food Science and Technology , 18 ( 7 ) : 373 – 386 .
   Web of Science ®Google Scholar
• Martin-Diana , A.B. , Rico , D. , Frias , J.M. , Barat , J.M. , Henehan , G.T.M. and Barry-Ryan , C. 2007 . Calcium for Extending the Shelf Life of Fresh Whole and Minimally Processed Fruits and Vegetables: A Review . Trends in Food Science and Technology , 18 ( 4 ) : 210 – 218 .
   Web of Science ®Google Scholar
• Lewicki , P.P. , Vu Le , H. and Pomaranska-Lazuca , W. 2002 . Effect of Pre-Treatment on Convective Drying of Tomatoes . Journal of Food Engineering , 54 ( 2 ) : 141 – 146 .
   Web of Science ®Google Scholar
• Luna-Guzman , I. and Barret , D.M. 2000 . Comparison of Calcium Chloride and Calcium Lactate Effectiveness in Maintainig Shelf Stability and Quality of Fresh-Cut Cantaloupe . Postharvest Biology and Technology , 19 ( 1 ) : 61 – 72 .
   Web of Science ®Google Scholar
• Manganaris , G.A. , Vasilakakis , M. , Diamantidis , G. and Mignani , I. 2007 . Effect of Post-Harvest Calcium Application on Tissue Calcium Concentration, Quality Attributes Incidence of Flesh Browning and Cell Wall Physicochemical Aspects of Peach Fruits . Food Chemistry , 100 ( 4 ) : 1385 – 1392 .
   Web of Science ®Google Scholar
• Torres , J.D. , Talens , P. , Escriche , I. and Chiralt , A . 2006 . Influence of Process Conditions on Mechanical Properties of Osmotically Dehydrated Mango . Journal of Food Engineering , 74 ( 2 ) : 240 – 246 .
   Web of Science ®Google Scholar
• Anino , S.V. , Salvatori , D.M. and Alzamora , S.M. 2006 . Changes in Calcium Level and Mechanical Properties of Apple Tissue due to Impregnation with Calcium Salts . Food Research International , 39 ( 2 ) : 154 – 164 .
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists . 2002 . Official Method of Analysis of the Association of Official Analytical Chemists , 17th , Arlington , , USA : AOAC .
   Google Scholar
• Costell , E. , Fisman , S.M. and Durán , L. 1997 . “ Physical Properties I – Rheology of Solids and Texture ” . In Themes in Food Technology , Edited by: Aguilera , J.M . 215 – 260 . Mexico City, Mexico , , Spanish : National Polytechnic Institute .
   Google Scholar
• Peleg , M. 1980 . Linearization of Relaxation and Creep Curves of Solid Biological Materials . Journal of Rheology , 24 ( 4 ) : 451 – 463 .
   Web of Science ®Google Scholar
• Lewicki , P.P. and Lukaszuk , A. 2000 . Effect of Osmotic Dewatering on Rheological Properties of Apple Subjected to Convective Drying . Journal of Food Engineering , 45 ( 3 ) : 119 – 126 .
   Web of Science ®Google Scholar
• Luza , J.G. , Gorsel , Van , R.; Polito , V.S. and Kader , A.A. 1992 . Chilling Injury in Peaches: A Cytochemical and Ultrastructural Cell Wall Study . Journal of the American Society for Horticultural Science , 117 ( 1 ) : 114 – 118 .
   Web of Science ®Google Scholar
• O'Brien , T.P. , Feder , N. and Mccully , M.E. 1964 . Polychromatic Staining of Plant Cell Walls by Toluidine Blue . Protoplasma , 59 ( 2 ) : 368 – 373 .
   Web of Science ®Google Scholar
• Meilgaard , M. , Civille , G.V. and Carr , B.T. 1999 . Sensory Evaluation Techniques , 3rd , 387 Boca Raton, FL : CRC Press Inc .
   Google Scholar
• Moreno-Castillo , E. J. , González-Garcia , R. , Grajales-Lagunes , A. , Ruiz-Cabrera , M. A. and Abud-Archila , M. 2005 . Water Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration . International Journal of Food Properties. , 8 ( 2 ) : 323 – 336 .
   Web of Science ®Google Scholar
• Rodrigues , , S. and Fernandes , F.A.N. 2007 . Image Analysis of Osmotically Dehydrated Fruits: Melons Dehydrated in a Ternary System . European Food Research and Technology , 225 ( 5–6 ) : 685 – 691 .
   Web of Science ®Google Scholar
• Talens , P. , Martinez-Navarrete , N. , Fito , , P. and Chiralt , A. 2002 . Changes in Optical and Mechanical Properties during Osmodehydrofreezing of Kiwi Fruit . Innovative Food Science and Emerging Technologies , 3 ( 2 ) : 191 – 199 .
   Google Scholar
• Sereno , A.M. , Moreira , R. and Martinez , E. 2001 . Mass Transfer Coefficients during Osmotic Dehydration of Apple in Single and Combined Aqueous Solutions of Sugar and Salt . Journal of Food Engineering , 47 ( 1 ) : 43 – 49 .
   Web of Science ®Google Scholar
• Mastrantonio , S.D.S. , Pereira , L.M. and Hubinger , M.D. 2005 . Osmotic Dehydration Kinetics of Guavas in Maltose Solutions with Calcium Salt . Alimentos e Nutrição , 16 ( 4 ) : 309 – 314 .
   Google Scholar
• Barrera , C. , Betoret , N. and Fito , P. 2004 . Influence on the Osmotic Dehydration Kinetics of apple Slices (var. Granny Smith) . Journal of Food Engineering , 65 ( 1 ) : 9 – 14 .
   Web of Science ®Google Scholar
• Del Valle , J.M. , Cuadros , T.R.M. and Aguilera , J.M. 1998 . Glass Transitions and Shrinkage during Drying and Storage of Osmosed Apple Pieces . Food Research International , 31 ( 3 ) : 191 – 204 .
   Web of Science ®Google Scholar
• Pereira , L.M. , Rodrigues , A.C.C. , Sarantópoulos , C.I.G.L. , Junqueira , V.C.A. , Cunha , R.L. and Hubinger , M.D. 2004 . Influence of Modified Atmosphere Packaging and Osmotic Dehydration of Minimally Processed Guavas . Journal of Food Science , 69 ( 4 ) : 172 – 177 .
   Web of Science ®Google Scholar
• Sanjinez-Argandona , E.J. , Nishiyama , C. and Hubinger , M.D. 2002 . Quality of osmotically dehydrated melon in sucrose soltions with addition of acids . Pesquisa Agropecuária Brasileira , 37 ( 17 ) : 1803 – 1810 . (in Portuguese)
   Google Scholar
• Quiles , A. , Hernando , I. , Pérez-Munuera , I. , Llorca , E. , Larrea , V. and Lluch , M.A. 2004 . The Effect of Calcium and Cellular Permeabilization on the Structure of the Parenchyma of Osmotic Dehydrated ‘Granny Smith’ Apple . Journal of the Science of Food and Agriculture , 84 ( 13 ) : 1765 – 1770 .
   Web of Science ®Google Scholar
• Mayor , L. , Cunha , R.L. and Sereno , A.M. 2007 . Relation between Mechanical Properties and Structural Changes during Osmotic Dehydration of Pumpkin . Food Research International , 40 ( 4 ) : 448 – 460 .
   Web of Science ®Google Scholar
• Krokida , M.K. , Karathanos , V.T. and Maroulis , Z.N. 2000 . Effect of Osmotic Dehydration on Viscoelastic Properties of Apple and Banana . Drying Technology , 18 ( 4–5 ) : 951 – 966 .
   Web of Science ®Google Scholar
• Steffe , J.F. 1996 . Rheological methods in food process engineering , 2nd , 418 East Lansing , Michigan : Freeman Press .
   Google Scholar
• Martinez , V.Y. , Nieto , A.B. , Castro , M.A. , Salvatori , D. and Alzamora , S.M. 2007 . Viscoelastic characteristics of Granny Smith Apple during Glucose Osmotic Dehydration . Journal of Food Engineering , 83 ( 3 ) : 394 – 403 .
   Web of Science ®Google Scholar
• Nieto , A.B. , Salvatori , D.M. , Castro , M.A. and Alzamora , S.M. 2004 . Structural Changes in Apple Tissue during Glucose and Sucrose Osmotic Dehydration: Shrinkage, Porosity, Density and Microscopic Features . Journal of Food Engineering , 61 ( 2 ) : 269 – 278 .
   Web of Science ®Google Scholar
• Lewicki , P.P. and Porzecka-Pawlak , R. 2005 . Effect of Osmotic Dewatering on Apple Tissue Structure . Journal of Food Engineering , 66 ( 1 ) : 43 – 50 .
   Web of Science ®Google Scholar