Osmotic dehydration progression in apple tissue I:: spatial distribution of solutes and moisture content

被引：57

作者：

Salvatori, D ^{[1
]}

Andrés, A ^{[1
]}

Chiralt, A ^{[1
]}

Fito, P ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46022, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 42卷 / 03期

关键词：

D O I：

10.1016/S0260-8774(99)00083-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Atmospheric osmotic dehydration experiments were carried out with apple (Granny Smith var.) slices (20 and 30 mm thick) and sucrose-water osmotic solutions, 65% (why), at different temperatures (20 degrees C, 30 degrees C, 40 degrees C and 50 degrees C). After treatment, serial cuts, 1.5 mm thick, were obtained to determine water and sugar content profiles. Values of diffusion coefficients were obtained in situations of developed and non-developed profiles. An 'advancing disturbance front' mechanism was proposed. The results showed that full development of concentration profiles takes several hours depending on temperature and sample thickness (more than 34 h for a sample of 30 mm thick at 30 degrees C). (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：125 / 132

页数：8

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