Modeling of simultaneous mass transfer and structural changes in fruit tissues

被引：80

作者：

Barat, JM ^{[1
]}

Fito, P ^{[1
]}

Chiralt, A ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, E-46071 Valencia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2001年 / 49卷 / 2-3期

关键词：

volume change; structure; osmotic dehydration; apple;

D O I：

10.1016/S0260-8774(00)00205-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Osmotic dehydration of plant tissues promotes sample volume reduction in line with cell deformation while linked through bonding zones, thus leading to a shrunk cell network. The sample volume changes of apple slices throughout osmotic processes at 30 degreesC, 40 degreesC and 50 degreesC were analysed by using sucrose solution of different concentration (25-65 degrees Brix), in treatments carried out at atmospheric pressure and by applying a vacuum pulse. These volume changes are compared with the volume variations of sample liquid (water plus soluble solids) and gas phases in order to analyse their different contribution to sample volume development and the porous structure role. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：77 / 85

页数：9

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