Concentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples


Autoria(s): Monnerat, S. M.; Pizzi, TRM; Mauro, M. A.; Menegalli, F. C.
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

01/01/2006

Resumo

The spatial distribution of water and sugars in half-fresh apples dehydrated in sucrose solutions (30% and 50% w/w, 27 degrees C) for 2, 4 and 8 h, was determined. Each half was sliced as from the exposed surface. The density, water and sugar contents were determined for each piece. A mathematical model was fitted to the experimental data of the water and sucrose contents considering the overall flux and tissue shrinkage. A numerical method of finite differences permitted the calculation of the effective diffusion coefficients as a function of concentration, using material coordinates and integrating the two differential equations (for water and sucrose) simultaneously. The coefficients obtained were one or even two orders of magnitude lower than those for pure solutions and presented unusual concentration dependence. The behaviour of the apple tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces (20%, 30% and 50% w/w sucrose solutions for 2, 4 and 8 h). (c) 2006 Elsevier Ltd. All rights reserved.

Formato

739-748

Identificador

http://dx.doi.org/10.1016/j.foodres.2006.01.017

Food Research International. Amsterdam: Elsevier B.V., v. 39, n. 6, p. 739-748, 2006.

0963-9969

http://hdl.handle.net/11449/35121

10.1016/j.foodres.2006.01.017

WOS:000237620600012

Idioma(s)

eng

Publicador

Elsevier B.V.

Relação

Food Research International

Direitos

closedAccess

Palavras-Chave #osmotic dehydration #apple #Sucrose #concentration profile #Diffusion coefficient
Tipo

info:eu-repo/semantics/article