Fruita deshidratada i envasada: influència del procés i de les condicions de conservació sobre la seua vida útil Dried fruit and packaged: influence of process and storage conditions on the shelf life Authors Gonzalo Miranda Alonso Universitat de València, València Àngel Berna Prats Universitat de València, València Antonio Mulet Pons Universitat Politècnica de València Abstract This study addresses the evolution of dehydrated fruits during itsstorage, submitted to different preservation procedures.One of the causes of dried fruit degradation is usually linked to browning processes, both due to enzymatic and non-enzymatic reactions. Food deterioration during storage could be greatlyminimized bymeans of a proper choice of the packaging material and atmosphere. Packages based on polypropylene trays thermosealed with polymericmaterial and glass flasks and nitrogen and air as inside atmospheres were used. The evolution of themoisture content during the storage has beenmodeled considering the exchanges with the environment and the production of water due toMaillard reactions, obtaining a good correlation. The SO2 content andmoisture can be depicted bymeans of a first order kinetics.With regard to the texture, for the samples packaged in films, the value ofmaximumforce increases with the temperature, along with amoisture decrease. The fact that at temperatures of 35 and 40 ºC themoisture of the samples in glass increases and however the texture suffers a slight increment, could be explained by the appearance of changes in the structure of the product between 25 and 35 ºC.KEYWORDS: Dried foods, storage, SO2, moisture content, texture. Downloads Download data is not yet available. Author Biographies Gonzalo Miranda Alonso, Universitat de València, València Universitat de València.Departamentd’Enginyeria Química Àngel Berna Prats, Universitat de València, València Catedràtic Universitat, Universitat de València. Departament d’Enginyeria Química Antonio Mulet Pons, Universitat Politècnica de València Catedràtic Universitat, Universitat Politècnica de València, Escola Tècnica Superior d'Enginyeria Agronòmica y del Medi Natural, Departament de Tecnologia dels Aliments. Downloads PDF (Català) Published 2011-02-01 How to Cite Miranda Alonso, G., Berna Prats, Àngel, & Mulet Pons, A. (2011). Fruita deshidratada i envasada: influència del procés i de les condicions de conservació sobre la seua vida útil Dried fruit and packaged: influence of process and storage conditions on the shelf life. TECA: Tecnologia I Ciència Dels Aliments, 13–17. 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