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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

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Author(s):
Monnerat, S. M. [1] ; Pizzi, T. R. M. [2] ; Mauro, M. A. [2] ; Menegalli, F. C. [1]
Total Authors: 4
Affiliation:
[1] State Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Engn DEA, BR-13081970 Campinas, SP - Brazil
[2] Sao Paulo State Univ UNESP, Inst Biosci Language & Phys Sci IBILCE, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Engineering; v. 100, n. 4, p. 604-612, OCT 2010.
Web of Science Citations: 15
Abstract

Apples (Fuji variety) were treated in aqueous sucrose (50% w/w) and salt (NaCl, 10% w/w) solutions for 2, 4 and 8 h (27 degrees C). Concentration profiles were determined as a function of the distance, considering the unidirectional and normal diffusion to the exposed face of the immersed fruit. The density, water, sugar and salt contents were determined for each piece of apple. A mathematical model was fitted to the experimental data for the water, sucrose and salt contents. A numerical method of finite differences allowed for the calculation of the effective diffusion coefficients as a function of concentration, using the material coordinates to consider tissue shrinkage. The coefficients were obtained by simultaneously integrating the three differential equations (for water, sucrose and salt). The behavior of the apple cellular tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces. (C) 2010 Elsevier Ltd. All rights reserved. (AU)