Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables

Drying Technology

Volumn 18, Issue 1-2, 2000, Pages 361-382

  Salvatori, Daniela ^a   Alzamora, Stella M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Apple; Blanching; Glucose impregnation; Solid gain; Structural changes; Water loss

Indexed keywords

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;

EID: 0034113096     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373930008917709     Document Type: Article

References (27)

1. Alzamora, S.M., Cerruti, P., Guerrero, S. and Lopez-Malo, A., 1995, Minimally Processed Fruits by Combined Methods, pp.463-492, in G. V. Barobosa-Cánovas & J. Welti-Chanes (eds.) Food Preservation by Moisture Control, Technomic Publishing Co., Inc., Lancaster and Basel.
2. Barat, J. M. , Chiralt, A. and Fito, P., 1998, Equilibrium in Cellular Food Osmotic Solution Systems as Related to Structure, J. Food Sci., 63(5), pp. 836-840.
3. Biswal, R.N., Bozorgmehr, K., Tomkins, F.D. and Liu, X., 1991, Osmotic Concentration of Green Beans Prior to Freezing, J. Food Sci., 56, pp. 1008-1012.
4. Conway, J., Castaigne, F., Picard, G. and Vovan, X., 1983, Mass Transfer Considerations in the Osmotic Dehydration of Apples, Can. Inst. Food Sci. Technol. J., 16(1), pp.25-29.
5. Costell, E. and Duran, L., 1978, Evaluación y Cuantificación de la Tixotropía del Puré de Albaricoque. Revista de Agroquímica y Tecnología de Alimentos, 19, pp. 470-476.
6. Farkas, D. F. and Lazar, M. E., 1969, Osmotic Dehydration of Apple Pieces: Effect of Temperature and Syrup Concentration on Rates, Food Technol., 23, pp. 688-690.
7. Hawkes, J. and Flink, J.M., 1978, Osmotic Concentration of Fruit Slices prior to Freeze Dehydration. J. Food Proc. Pres., 2, pp. 265-284.
8. Khan, A.A. and Vincent, J.F.V., 1990, Anisotropy of Apple Parenchyma, J. Sci. Food Agric., 52, pp. 455-466.
9. Khan, A.A. and Vincent, J.F.V., 1993, Compressive Stiffness and Fracture Properties of Apple and Potato Parenchyma, J. Texture Studies, 24, pp. 423-435.
10. Lazarides, H. N., Katsanidis, E. and Nickolaidis, A., 1995, Mass Transfer Kinetics During osmotic Preconcentration Aiming at Minimal Solid Uptake, J. Food Eng., 25(2), pp. 151-166.
11. Le Maguer, M., 1988, Osmotic Dehydration: Review and Future Directions, Proc. of the International Symposium on Progress in Food Preservation Processes, CERIA, Brussels, Belgium, 1, pp. 283-309.
12. Lenart, A. and Flink, J. M., 1984, Osmotic Concentration of Potatoes. I. Criteria for the End-point of the Osmotic Process, J. Food Technol., 19, pp. 45-63.
13. Magee, T.R.A., Hassaballah, A.A. and Murphy, W.R., 1983, Internal Mass Transfer during Osmotic Dehydration of Apple Slices in Sugar Solutions, Int. J. Food Sci. and Technol., 7, pp. 147-155.
14. Marcotte, M., Toupin, C.J. and Le Maguer, M., 1991, Mass Transfer in Cellular Tissues: Part I: The Mathematical Model, J. Food Eng., 13, pp. 199-220.
15. Nieto, A., Salvatori, D., Castro, M. A. and Alzamora, S. M., 1998, Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation, J. Food Eng., 36, pp. 63-79.
16. Norrish, R.S., 1966, An Equation for the Water Activity Coefficient and Relative Humidities of Water in Confectionary Syrup, J. Food Technol., 1, pp. 25-28.
17. Peleg, M., 1988, An Empirical Model for the Description of Moisture Sorption Curves, J. Food Sci., 53, pp. 1216-1219.
18. Ponting, J.D., Watters, G.G., Forrey, R.R., Jackson, R. and Stanley, W.L., 1966, Osmotic Dehydration of Fruits, Food Technol., 20, pp. 125-128.
19. Rahman, M.S. and Lamb, J., 1990, Osmotic Dehydration of pineapple. J. Food. Sci. Technol., 7(3), pp. 150-152.
20. Raoult-Wack, A.L., 1994, Recent Advances in the Osmotic Dehydration of Foods, Trends in Food Sci. Technol., 5, 255-260.
21. Reeve, R.M., 1953, Histological Investigations of Texture in Apples. II. Structure and intercellular spaces, Food Res., 18, pp. 604-617.
22. Salvatori, D., Andrés, A., Albors, A., Chiralt, A. and Fito, P., 1998, Structural and Compositional Profiles in Osmotically Dehydrated Apple, J. Food Sci., 63(4), pp. 606-610.
23. Sterling, C., and Chichester, C. O., 1959, Sugar Distribution in Plant Tissues Cooked in Syrup, Nineteen Annual Meeting of The Institute of Food Technologists, May 18, Philadelphia, M. A.
24. Ross, K., 1975, Estimation of Water Activity in Intermediate Moisture Foods, Food Technol., 29, pp. 26-30.
25. Toupin, C. J., Marcotte, M. and Le Maguer, M., 1989, Osmotically-induced Mass Transfer in Plant Storage Tissues: A Mathematical Model. Part I., J. Food Eng., 10, pp. 13-38.
26. Yang, D.C. and Le Maguer, M., 1992, Mass Transfer Kinetics of Osmotic Dehydration of Mushrooms, J. Food Proc. Pres., 16, pp. 215-231.
27. Yao, Z. and Le Maguer, M., 1996, Mathematical Modelling and Simulation of mass Transfer in Osmotic Dehydration Processes. Part I: Conceptual and Mathematical Models, J. Food Eng., 29, pp. 349-360.