A simple model for osmotic dehydration of apples

LWT - Food Science and Technology

Volumn 26, Issue 2, 1993, Pages 151-156

  Hough, Guillermo ^a   Chirife, Jorge ^b   Marini, Clara ^c  

^a Universidad Provincial del Sudoeste   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000886544     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1993.1031     Document Type: Article

References (26)

1. Lenart, A. and Funk, J. M. Osmotic concentration of potato. I. Criteria for the end-point of the osmosis process. Journal of Food Technology, 19, 45-63 (1984)
2. Magee, T. R. A., Hassaballah, A. A. and Murphy, W. R. Internal mass transfer during osmotic dehydration of apple slices in sugar solutions. Irish Journal of Food Science and Technology, 7, 147-155 (1983)
3. Biswal, R. N., Bozorgmehr, K., Tompkins, F. D. and Liu, X. Osmotic concentration of green beans prior to freezing. Journal of Food Science, 56, 1008-1012 (1991)
4. Toupin, C. J., Marcotte, M. and Le Maguer, M. Os-motically-induced mass transfer in plant storage tissues: a mathematical model. Part I. Journal of Food Engineering, 10, 13-38 (1989)
5. Toupin, C. J. and Le Maguer, M. Osmotically-induced mass transfer in plant storage tissues: a mathematical model. Part II. Journal of Food Engineering, 10, 97-121 (1989)
6. Marcotte, M., Toupin, C. J. and Le Maguer, M. Mass transfer in cellular tissues. Part I: the mathematical model. Journal of Food Engineering, 13, 199-220 (1991)
7. Conway, J., Castaigne, F., Picard, G. and Vovan, X. Mass transfer considerations in the osmotic dehydration of apples. Canadian Institute of Food Science and Technology Journal, 16, 25-29 (1983)
8. Liley, P. E. and Gambill, W. R. Physical and chemical data. Ch. 3. In: Perry, R. H. and Chilton, C. H. (Eds), Chemical Engineers Handbook. Tokyo: McGraw Hill Kogakusha, p. 224 (1973)
9. Selman, J. D., Rice, P. and Abdul-Rezzak, R. K. A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water. Journal of Food Technology, 18, 427-440 (1983)
10. Garrote, R. L., Bertone, R. A. and Silva, E. R. Effect of soaking-blanching conditions on glucose losses in potato slices. Canadian Institute of Food Science and Technology Journal, 17, 111-113 (1984)
11. Hough, G., Alzamora, S. M., Chirife, J. and Marini, C. Verification of a theoretical model for predicting leaching losses of ascorbic acid during water blanching of peas. Lebensmittel-Wissenschaft und -Technologic, 23, 126-129 (1990)
12. Lerici, C. R., Pinnavaia, G., Dalla Rosa, M. and Bar-tolucci, L. Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50, 1-4 (1985)
13. Flink, J. M. Dehydrated carrot slices: influence of osmotic concentration on drying behaviour and product quality, in: Linko, P., Malki, Y., Olkku, J. and Larin-kari, J. (Eds), Food Process Engineering Volume I. London: Academic Press, p. 412 (1980)
14. Farkas, F. and Lazar, M. E. Osmotic dehydration of apple pieces: effect of temperature and syrup concentration on rates. Food Technology, 23, 688-690 (1969)
15. Lenart, A. and Funk, J. M. Osmotic concentration of potato. II. Spatial distribution of the osmotic effect. Journal of Food Technology, 19, 65-89 (1984)
16. Jenson, V. G and Jeffreys, G. V. Mathematical Methods in Chemical Engineering. New York: Academic Press, p. 409 (1963)
17. Pancoast, H. M, and Junk, W. A. Handbook of Sugars. Westport, CT: AVI Publishing Company, p. 265 (1980)
18. Islam, M. N. and Flink, J. N. Dehydration of potato. II. Osmotic concentration and its effect on air drying behav-iour. Journal of Food Technology, 17, 387-403 (1982)
19. Marcotte, M. and Lemaguer, M. Repartition of water in plant tissues subjected to osmotic processes. Journal of Food Process Engineering, 13, 297-320 (1991)
20. Favetto, G. J. and Chirife, J. Simplified method for the prediction of water activity in binary aqueous solutions. Journal of Food Technology, 20, 631-636 (1985)
21. Rearte, A. E., Silvestri, M. P. and Manzino, M. B, Identidad y Calidad de los Alimentos Frutihorticolas Industrializados. Tomo II. Mendoza: CITEF- INTI, pp. 43-277 (1987)
22. Kitic, D., Pollio, M. L., Favetto, G. J. and Chirife, J. Mixed saturated salt solutions as standards for water activity measurement in the microbiological growth range. Journal of Food Science, 53, 578-579 (1988)
23. Ockerman, H. W. Source Book for Food Scientists. West-port, CT: AVI Publishing Company, p. 812 (1978)
24. Hunter, J. S. Calibration and the straight line: current statistical practices. Journal of the Association of Official Analytical Chemists, 64, 574-583 (1981)
25. Contreras, J. E. and Smyrl, T. G. An evaluation of osmotic concentration of apple rings using corn syrup solids solution. Canadian Institute of Food Science and Technology Journal, 14, 310-314 (1981)
26. Adambounou, T. L. and Castaigne, F. Déshydratation partielle par osmose des bananes et determination de courbes de sorption isotherme. Lebensmittel-Wissenschaft und - Technologie, 16, 230-234 (1983)