AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT

被引：80

作者：

ALVAREZ, CA

AGUERRE, R

GOMEZ, R

VIDALES, S

ALZAMORA, SM

GERSCHENSON, LN

机构：

[1] UNIV NACL LUJAN, CONSEJO NACL INVEST CIENT & TECN, LUJAN, ARGENTINA

[2] UNIV BUENOS AIRES, FAC CIENCIAS EXACTAS & NAT, DEPT IND, RA-1428 BUENOS AIRES, ARGENTINA

[3] UNIV BUENOS AIRES, FAC CIENCIAS EXACTAS & NAT, DEPT BROMATOL, RA-1428 BUENOS AIRES, ARGENTINA

[4] UNIV BUENOS AIRES, FAC CIENCIAS EXACTAS & NAT, DEPT QUIM ORGAN, RA-1428 BUENOS AIRES, ARGENTINA

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 25卷 / 02期

关键词：

D O I：

10.1016/0260-8774(94)00026-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of blanching and glucose concentration before drying on the rate of moisture movement during the early stages of air dehydration of strawberries at 55-degrees-C was studied. It was found that the effective diffusion coefficient of water in strawberries (D(eff)) was strongly affected by heat pretreatment, but glucose dipping after blanching caused no additional effect. Electron microscopic studies of strawberry tissues were used to explain this behavior through a modification of cellular structure, disruption of cell membranes of heat-treated fruit and subsequent cell wall alteration during the osmosis step.

引用

页码：167 / 178

页数：12

共 26 条

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