Osmotic dehydration of cut apple: Mass transfer kinetics and microstructural changes

Assis, F.R. and Pissarra, J. and Morais, R.M.S.C. and Morais, A.M.M.B. (2019) Osmotic dehydration of cut apple: Mass transfer kinetics and microstructural changes. Acta Alimentaria, 48 (1). pp. 86-95. ISSN 0139-3006 (print); 1588-2535 (online)


Download (312kB) | Preview


Apple cubes were osmotically dehydrated with 40°Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg’s model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent, the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.28±6.65×103 μm2 and 0.486 mm, and 0.73, 1.56, 0.70, 0.83, respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.

Item Type: Article
Additional Information: MTA KFB támogatási szerződés alapján archiválva
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Violetta Baliga
Date Deposited: 15 Aug 2019 10:06
Last Modified: 31 Mar 2020 23:25

Actions (login required)

Edit Item Edit Item