caa a22 4500 463157451 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0345-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0345-6 Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes [Elektronische Daten] [C. Contreras, M. Martín-Esparza, N. Martínez-Navarrete, A. Chiralt] Strawberry halves, with and without osmotic pre-treatment, were dried at 40°C air temperature, with and without microwave application (0.2W/g). Changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments were evaluated. Microwave application resulted in an increased water soluble pectic fraction as a consequence of both protopectin and oxalate soluble pectic fraction reductions. This solubilisation leads us to obtain dried samples with a more rigid, firmer structure which, indeed, showed greater glass transition temperature values. Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment. Springer-Verlag, 2006 Osmotic dehydration nationallicence Mechanical properties nationallicence Pectic fractions nationallicence Volume nationallicence Glass transition temperature nationallicence Contreras C. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Martín-Esparza M. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Martínez-Navarrete N. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Chiralt A. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 499-504 1438-2377 224:4<499 2007 224 217 https://doi.org/10.1007/s00217-006-0345-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0345-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Contreras C. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Martín-Esparza M. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Martínez-Navarrete N. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Chiralt A. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 499-504 1438-2377 224:4<499 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer