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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year


IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

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ISSN
1556-3758
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Volume 6, Issue 1

Issues

Volatile Composition Changes of Pineapple during Drying in Modified and Controlled Atmosphere

Alice M. P. Braga / Maria A. Silva / Marcio P. Pedroso / Fabio Augusto / Lauro E. S. Barata
Published Online: 2010-03-03 | DOI: https://doi.org/10.2202/1556-3758.1835

Pineapple samples were dried in normal and modified atmospheres by addition of 0.5% ethanol v/v to the air stream using two different temperatures and two different velocities. The volatile composition changes during the drying process were determined using the solid phase microextraction coupled to a gas chromatographer with mass spectrometer. The modification of the drying atmosphere with ethanol vapor promoted a more intense water evaporation as well as a less pronounced loss of volatiles. The volatile composition changed significantly during drying not only by the loss of some components but also by the appearance of others.

Keywords: aroma loss; drying kinetics; SPME; volatile identification

About the article

Published Online: 2010-03-03


Citation Information: International Journal of Food Engineering, Volume 6, Issue 1, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1835.

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©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

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[1]
Priscila B. Silva, Claudio R. Duarte, and Marcos A.S. Barrozo
Food and Bioproducts Processing, 2016, Volume 98, Page 62
[2]
Jefferson Luiz Gomes Corrêa, Alice Murteira Pinheiro Braga, Marilia Hochheim, and Maria Aparecida Silva
Drying Technology, 2012, Volume 30, Number 8, Page 817

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