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Abstract:

The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42% (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50°C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded. The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42 % (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50 °C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded.

Registro:

Documento: Artículo
Título:Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
Autor:Salvatori, D.; Alzamora, S.M.
Ciudad:New York
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Capital Federal, Argentina
Palabras clave:Apple; Blanching; Glucose impregnation; Solid gain; Structural changes; Water loss; Cell membranes; Dewatering; Fruits; Glucose; Heat treatment; Mass transfer; Mathematical models; Microscopic examination; Osmosis; Structure (composition); Thermal effects; Thickness gages; Apples; Blanching; Glucose infusion; Immersion; Process variables; Solid gain; Structural changes; Water loss; Food processing; Dewatering; food; Mass transfer
Año:2000
Volumen:18
Número:1-2
Página de inicio:361
Página de fin:382
DOI: http://dx.doi.org/10.1080/07373930008917709
Título revista:Drying Technology
Título revista abreviado:Dry. Technol.
ISSN:07373937
CODEN:DRTED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v18_n1-2_p361_Salvatori

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Citas:

---------- APA ----------
Salvatori, D. & Alzamora, S.M. (2000) . Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables. Drying Technology, 18(1-2), 361-382.
http://dx.doi.org/10.1080/07373930008917709
---------- CHICAGO ----------
Salvatori, D., Alzamora, S.M. "Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables" . Drying Technology 18, no. 1-2 (2000) : 361-382.
http://dx.doi.org/10.1080/07373930008917709
---------- MLA ----------
Salvatori, D., Alzamora, S.M. "Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables" . Drying Technology, vol. 18, no. 1-2, 2000, pp. 361-382.
http://dx.doi.org/10.1080/07373930008917709
---------- VANCOUVER ----------
Salvatori, D., Alzamora, S.M. Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables. Dry. Technol. 2000;18(1-2):361-382.
http://dx.doi.org/10.1080/07373930008917709