Study of rehydration of osmotically pretreated dried fruit samples

被引：14
作者：
Bakalis, S [1 ]
Karathanos, VT
机构：
[1] Natl Tech Univ Athens, Dept Chem Engn, Athens 15780, Greece
[2] Technol Educ Inst Athens, Dept Food Technol, Athens, Greece
来源：
DRYING TECHNOLOGY | 2005年 / 23卷 / 03期
关键词：
rehydration; osmotic pretreatment; effective water diffusivity;
D O I：
10.1081/DRT-200054129
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Hydration properties of osmotically pretreated apple samples were studied during storage in a humid environment. Hydration kinetics was measured and the effective water diffusivity was estimated. The hydration kinetics showed that there was a gradual water uptake to a maximum moisture content significantly lower than the expected equilibrium moisture content. Products that absorbed a high quantity of moisture during rehydration seemed to lose water. The explanation for the decreasing moisture content, after a certain moisture uptake, was related to the crystallization of amorphous sugars. The diffusion coefficient of water during rehydration of dried apple samples depends strongly on the osmotic treatment.
引用
收藏
页码：533 / 549
页数：17
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