Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

被引：134

作者：

Carcel, J. A.

Benedito, J.

Rossello, C.

Mulet, A.

机构：

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

[2] Univ Illes Balears, Dept Chem, Palma de Mallorca 07122, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 02期

关键词：

high power ultrasound; osmotic treatment; apple; diffusivity; water; dry matter;

D O I：

10.1016/j.jfoodeng.2005.10.018

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The influence of the ultrasonic intensity in water and dry matter transport on a system constituted by apple and sucrose solution was studied in this work. Apple slices were immersed in a 30 degrees Brix sucrose solution at 30 degrees C. Three types of treatments were carried out: static (ST), with agitation (AG) and with ultrasound application (US) at five different levels of intensity, characterized using a calorimetric method. After 45 min treatment, the water losses and the increase of dry matter were significantly higher in US samples than ST samples when the ultrasonic intensity was above 10.8 W/cm(2). At 11.5 W/cm(2), the increase of dry matter was significantly higher than in samples from AG experiments. Diffusivity of water and dry matter was identified using a model based on Fick's law. Ultrasonic treatments (11.5 Wttern) supposed an increase of 117% for water diffusivity and 137% for dry matter diffusivity compared with ST experiments. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：472 / 479

页数：8

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