Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)

Journal of Food Engineering

Volumn 86, Issue 4, 2008, Pages 475-483

  Guillemin, Anne ^a   Degraeve, Pascal ^a   Noël, Claude ^a   Saurel, Rémi ^b  

^a University of Lyon   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Fruit; Mass transfer; Osmolarity; Pectinmethylesterase; Vacuum impregnation; Viscosity

Indexed keywords

FRUITS; MASS TRANSFER; SODIUM CHLORIDE; SUGAR (SUCROSE); VISCOSITY;

OSMOLARITY; PECTINMETHYLESTERASE; VACUUM IMPREGNATION;

FOOD PROCESSING;

MALUS X DOMESTICA;

EID: 38349188261     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.10.023     Document Type: Article

References (25)

1. Alzamora S.M., Salvatori D., Tapia M.S., Lopez-Malo A., Welti-Chanes J., and Fito P. Novel functional foods from vegetable matrices impregnated with biologically active compounds. Journal of Food Engineering 67 (2005) 205-214
2. Anino S.V., Salvatori D.M., and Alzamora S.M. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International 39 2 (2006) 154-164
3. Barat J.M., Fito P., and Chiralt A. Modelling of simultaneous mass transfer and structural changes in fruit tissues. Journal of Food Engineering 49 (2001) 77-85
4. Carpita N., Sabularse D., Montezinos D., and Delmer D.P. Determination of the pore size of cell wall of plant living cells. Science 205 (1979) 1144-1147
5. Chiralt A., Fito P., Barat J.M., Andres A., Gonzalez-Martinez C., Escriche I., and Camacho M.M. Use of vacuum impregnation in food salting processes. Journal of Food Engineering 49 (2001) 141-151
6. Degraeve P., Saurel R., and Coutel Y. Vacuum impregnation pre-treatment with pectinmethylesterase to improve firmness of pasteurized fruits. Journal of Food Science 68 (2003) 716-721
7. Del Valle J.M., Aranguiz V., and Diaz L. Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse. Journal of Food Process Engineering 38 (1998) 207-221
8. Fito P. Modelling of vacuum osmotic dehydration of food. Journal of Food Engineering 22 (1994) 313-328
9. Fito P., Andres A., Chiralt A., and Pardo P. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. Journal of Food Engineering 27 (1996) 229-240
10. Gras M.L., Vidal D., Betoret N., Chiralt A., and Fito P. Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix. Journal of Food Engineering 56 (2003) 279-284
11. Guillemin A., Degraeve P., Guillon F., Lahaye M., and Saurel R. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum impregnation. Enzyme and Microbial Technology 38 (2006) 610-616
12. Guillemin, A., 2006. Raffermissement enzymatique des fruits par imprégnation sous vide: étude du transfert de matière et couplage avec les phénomènes de texturation. Ph.D. thesis no. 69-2006, Lyon 1 University.
13. Hoover M.W., and Miller N.C. Factors influencing impregnation of apple slices and development of a continuous process. Journal of Food Science 40 (1975) 698-700
14. Khan A.A., and Vincent J.F.V. Anisotropy of apple parenchyma. Journal of the Science of Food and Agriculture 52 (1990) 455-466
15. Martinez-Monzo J., Martinez-Navarette N., Chiralt A., and Fito P. Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science 63 3 (1998) 499-503
16. Martinez-Monzo, J., Martinez-Navarette, N., Chiralt, A., Fito, P., 1998b. Osmotic dehydration of apple as affected by vacuum impregnation with HM Pectin. In Proceedings of the 11th International Drying Symposium, pp. 836-843.
17. Mujica-Paz H., Valdez-Fragoso A., Lopez-Malo A., Palou E., and Welti-Chanes J. Impregnation properties of some fruits at vacuum pressure. Journal of Food Engineering 56 (2003) 307-314
18. Mujica-Paz H., Valdez-Fragoso A., Lopez-Malo A., Palou E., and Welti-Chanes J. Impregnation and osmotic dehydration of some fruits: Effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 57 (2003) 305-314
19. Mujica-Paz H., Argüelles-Pina L.D., Perez-Velazquez L.C., Valdez-Fragoso A., and Welti-Chanes J. Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeno peppers. Innovative Food Science and Emerging Technologies 7 3 (2006) 195-202
20. Poovaiah B.W. Role of calcium in prolonging storage life of fruits and vegetables. Food Technology (1986) 86-89
21. Rekab K., and Shaikh M. Statistical Design of Experiments with Engineering Applications (2005), CRC Press 272 p
22. Roudot A.C. Connaissance du produit. Rhéologie et analyse de la texture des aliments (2002), Tec & Doc Lavoisier, Paris 10-12
23. Salvatori D., Andres A., Chiralt A., and Fito P. The response of some properties of fruits to vacuum impregnation. Journal of Food Process Engineering 21 (1998) 59-73
24. Saurel R. Improving the texture of processed vegetables by vacuum infusion. In: Kilcast D. (Ed). Texture in Food (2004), Woodhead, Cambridge 364-387
25. Shi X.Q., and Fito P. Mass transfer in vacuum osmotic dehydration of fruits: A mathematical model approach. Lebensmittel Wissenschaft und Technologie 27 (1994) 67-72