Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes

International Journal of Food Science and Technology

Volumn 43, Issue 11, 2008, Pages 2065-2074

  Ferrari, Cristhiane Caroline ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cucumis melo L.; Dehydration; Effective diffusivity; Maltose; Stress at rupture; Sucrose

Indexed keywords

CUCUMIS; CUCUMIS MELO;

EID: 54049108506     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01824.x     Document Type: Article

References (33)

1. Alves, R.E. (2000). Melon: Post-Harvest. Pp. 43. Brasília, Brasil : Embrapa Comunicação para Transferência de Tecnologia. (in Portuguese).
2. AOAC (2000). Official Methods of Analysis of the Association of Official Analytical Chemists, 17th edn. Gaithersburg, USA : Association of Official Analytical Chemists.
3. Azoubel, P.M. Murr, F.E.X. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 61, 291 295.
4. Azoubel, P.M. Silva, F.O. (2008). Optimisation of osmotic dehydration of 'Tommy Atkins' mango fruit. International Journal of Food Science and Technology, 43, 1276 1280.
5. Chiralt, A., Martínez-Navarrete, N., Martínez-Monzó, J. et al. (2001). Changes in mechanical properties throughout osmotic process: cryoprotectant effect. Journal of Food Engineering, 49, 129 135.
6. Costell, E., Fisman, S.M. Durán, L. (1997). Physical properties I - rheology of solids and texture. In : Themes in Food Technology (edited by J.M. Aguilera). Pp. 215 260. Mexico City, Mexico : National Polytechnic Institute. (in Spanish).
7. Crank, J. (1975). The Mathematics of Diffusion, 2nd edn. Pp. 47 49. Oxford, England : Oxford University Press.
8. Falade, K.O., Igbeka, J.C. Ayanwuyi, F.A. (2007). Kinetics of mass transfer and color changes during osmotic dehydration of watermelon. Journal of Food Engineering, 80, 1002 1010.
9. Ferrando, M. Spiess, W.E.L. (2001). Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. Journal of Food Engineering, 49, 115 127.
10. Ferrari, C.C., Rodrigues, L.K., Tonon, R.V. Hubinger, M.D. (2005). Mass transfer kinetics of osmodehydrated melon with sucrose and maltose solutions. Ciência e Tecnologia de Alimentos, 25, 564 570. (in Portuguese).
11. Forni, E., Sormani, A., Scalise, S. Torregiani, D. (1997). The influence of sugar composition on the color stability of osmodehydrofrozen moisture apricots. Food Research International, 30, 87 94.
12. Giraldo, G., Talens, P., Fito, B. Chiralt, A. (2003). Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering, 58, 33 43.
13. Khoyi, M.R. Hesari, J. (2007). Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78, 1355 1360.
14. Krokida, M.K., Karathanos, V.T. Maroulis, Z.B. (2000a). Compression analysis of dehydrated agricultural products. Drying Technology, 18, 395 408.
15. Krokida, M.K., Karathanos, V.T. Maroulis, Z.B. (2000b). Effect of osmotic dehydration on viscoelastic properties of apple and banana. Drying Technology, 18, 951 966.
16. Lewicki, P.P. Lukaszuk, A. (2000). Effect of osmotic dewatering on rheological properties of apple subjected to convective drying. Journal of Food Engineering, 45, 119 126.
17. Lombard, G.E., Oliveira, J.C., Fito, P. Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering, 85, 277 284.
18. Mastrángelo, M.M., Rojas, A.M., Castro, M.A., Gerschenson, L.N. Alzamora, S.M. (2000). Texture and structure of glucose-infused melon. Journal of the Science of Food and Agriculture, 80, 769 776.
19. Mayor, L., Cunha, R.L. Sereno, A.M. (2007). Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin. Food Research International, 40, 448 460.
20. Mújica-Paz, H., Valdez-Fragoso, A., López-Malo, A., Paluo, E. Welti-Chanes, J. (2003). Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering, 57, 305 314.
21. Palou, E., Lópes-Malo, A., Argaiz, A. Welti, J. (1994). The use of Peleg's equation to model osmotic concentration of papaya. Drying Technology, 12, 965 978.
22. Park, K.J., Bin, A., Brod, F.P.R. Park, T.H.K.B. (2002). Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.). Journal of Food Engineering, 52, 293 298.
23. Peleg, M. (1980). Linearization of relaxation and creep curves of solid biological materials. Journal of Rheology, 24, 451 463.
24. Peleg, M. (1988). An empirical model for the description of moisture sorption curves. Journal of Food Science, 53, 1216 1219.
25. Peleg, M. Normand, M.D. (1983). Comparison of two methods for stress relaxation data presentation of solid foods. Rheologica Acta, 22, 108 113.
26. Pereira, L.M., Rodrigues, A.C.C., Sarantópoulos, C.I.G.L., Junqueira, V.C.A., Cunha, R.L. Hubinger, M.D. (2004). Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas. Journal of Food Science, 69, 172 177.
27. Prinzivalli, C., Brambilla, A., Maffi, D., Lo Scalzo, R. Torreggiani, D. (2006). Effect of osmosis time on structure, texture and pectin composition of strawberry tissue. European Food Research and Technology, 224, 119 127.
28. Rastogi, N.K. Raghavarao, K.S.M.S. (2004). Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration. LWT - Food Science and Technology, 37, 43 47.
29. Stpień, B. (2008). Effect of vacuum-microwave drying on selected mechanical and rheological properties of carrot. Biosystems Engineering, 99, 234 238.
30. Taiwo, K.E., Eshtiaghi, M.N., Ade-Omowaye, B.I.O. Knorr, D. (2003). Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38, 693 707.
31. Talens, P., Martínez-Navarrete, N., Fito, P. Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science & Emerging Technologies, 3, 191 199.
32. Teles, U.M., Fernandes, F.A.N., Rodrigues, S., Lima, A.S. Maia, G.A. (2006). Optimization of osmotic dehydration of melons followed by air-drying. International Journal of Food Science and Technology, 41, 674 680.
33. Telis, V.R.N., Telis-Romero, J. Gabas, A.L. (2005). Solids rheology for dehydrated food and biological materials. Drying Technology, 23, 759 780.