Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse

被引:13
作者
del Valle, JM [1 ]
Aranguiz, V [1 ]
Diaz, L [1 ]
机构
[1] Pontificia Univ Catolica Chile, Chem & Bioproc Engn Dept, Santiago 22, Chile
关键词
D O I
10.1016/S0260-8774(98)00110-1
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In this work an improved 'volumetric' procedure was developed to assess fruit porosity using a hydrodynamic mechanism, to replace the 'gravimetric' alternative proposed by Fito in 1994 This procedure also facilitated study of the kinetics of liquid infiltration in fruit pieces as a result of the application of a vacuum pulse. It was observed that apparent porosity increased as the absolute pressure of the vacuum pulse decreased, probably as a result of tissue damage or deformation-relaxation phenomena. In the case of apples, porosity increased from an initial value of about 0.20 to about 0.30, and this increase took place in a relatively short period (about 1 min after vacuum rupture). These values did not appear to be significantly (P < 0.01) affected by either apple variety (Granny Smith or Starking Delicious) or sucrose concentration (0 or 16% w/w) in the infiltrated solution, but increased during ambient storage. Porosity values for bananas and peaches are also reported. (C) 1998 Elsevier Science Limited. All rights reserved.
引用
收藏
页码:207 / 221
页数:15
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