Impact of mass transport on microstructure of Granny Smith apple parenchyma during osmotic dehydration

Journal of the Science of Food and Agriculture

Volumn 83, Issue 5, 2003, Pages 425-429

  Quiles, Amparo ^a   Pérez Munuera, Isabel ^a   Hernando, Isabel ^a   Lluch, Ma Ángeles ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Apple; Chloralose; Energy dispersive X ray analysis; Light microscopy; Microstructure; Osmotic dehydration; Scanning electron microscopy; Transmission electron microscopy

Indexed keywords

FOOD SCIENCE; FRUIT;

MALUS X DOMESTICA;

EID: 0242500482     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1387     Document Type: Article

References (6)

1. Saurel R, Raoult-wack A-L, Rios G and Guilbert S, Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue. Int J Food Sci Technol 29:543-550 (1994).
2. Lee CY and Salunkhe DK, Sucrose penetration in osmo-freeze dehydrated apple slices. Curr Sci 10:297 (1968).
3. Del Valle JM, Aránguiz V and León H, Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res Int 31:557-569 (1999).
4. Le Maguer M, Mass transfer modeling in structures foods, in Food Engineering 2000. Chapman and Hall, New York, pp 253-269 (1997).
5. Marcotte M, Toupin CJ and Le Maguer M. Mass transfer in cellular tissues. Part I: the mathematical model. J Food Eng 13:199-200 (1991).
6. Rosell J and Lluch MA, Granny Smith apple (Malus communis, L) parenchyma: microstructure and osmotic dehydration. Pol J Food Nutr Sci 48:274-280 (1998).