Analysis of chestnut cellular tissue during osmotic dehydration, air drying, and rehydration processes

Drying Technology

Volumn 29, Issue 1, 2011, Pages 10-18

  Moreira, Ramón ^a   Chenlo, Francisco ^a   Chaguri, Lívia ^a   Mayor, Luis ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cell size distribution; Microstructure; Shrinkage; Size and shape parameters; Swelling

Indexed keywords

AIR DRYING; CASTANEA SATIVA; CELL SIZE DISTRIBUTION; CELLULAR TISSUE; FRESH TISSUES; HEAT AND MASS TRANSFER; HOT AIR; MOISTURE CONTENTS; OSMOTIC DEHYDRATION; PROCESSED FOODS; REHYDRATION PROCESS; SHAPE PARAMETERS; SIZE AND SHAPE; SUCROSE SOLUTION; SURFACE AREA;

DEWATERING; DRYING; FRUITS; MASS TRANSFER; MICROSTRUCTURE; OPTICAL MICROSCOPY; OSMOSIS; QUALITY CONTROL; RECOVERY; SHRINKAGE; SIZE DISTRIBUTION; SUGAR (SUCROSE); TISSUE;

DEHYDRATION;

EID: 78649836315     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.482709     Document Type: Article

References (31)

1. Prothon, F.; Ahrné, L.M.; Funebo, T.; Kidman, S.; Langton, M.; Sjöholm, I. Effects of combined osmotic and microwave dehydration of apple on texture. Microstructure and rehydration characteristics. LWT - Food Science and Technology 2001, 34, 95-101.
2. Aguilera, J.M.; Stanley, D.W. Microstructural Principles of Food Processing and Engineering; Aspen Publishers: Gaithersburg, MD, 1999.
3. Lewicki, P.P.; Pawlak, G. Effect of drying on microstructure of plant tissue. Drying Technology 2003, 21, 657-683.
4. Witrowa-Rajchert, D.; Rzaca, M. Effect of drying method on the microstructure and physical properties of dried apples. Drying Technology 2009, 27, 903-909.
5. Akiyama, T.; Hayakawa, K. Heat and moisture transfer and hygro-physical changes in elastoplastic hollow cylinder-food during drying. Journal of Food Science 2000, 65, 315-323.
6. McMinn, W.A.M.; Magee, T.R.A. Physical characteristics of dehydrated potatoes-Part II. Journal of Food Engineering 1997, 33, 49-55.
7. White, K.L.; Bell, L.N. Glucose loss and Maillard browning in solids as affected by porosity and collapse. Journal of Food Science 1999, 64, 1010-1014.
8. Rahman, M.S. Toward prediction of porosity in foods during drying: A brief review. Drying Technology 2001, 19, 1-13.
9. Krokida, M.K.; Maroulis, Z.B. Effect of drying method on shrinkage and porosity. Drying Technology 1997, 15, 2441-2458.
10. Mayor, L.; Sereno, A.M. Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering 2004, 61, 373-386.
11. Clemente, G.; Bon, J.; Sanjuán, N.; Mulet, A. Determination of shrinkage function for pork meat drying. Drying Technology 2009, 27, 143-148.
12. Del Valle, J.M.; Cuadros, T.R.M.; Aguilera, J.M. Glass transitions and shrinkage during drying and storage of osmosed apple pieces. Food Research International 1998, 31, 191-204.
13. Litchfield, J.B.; Okos, M.R. Moisture diffusivity in pasta during drying. Journal of Food Engineering 1992, 17, 117-142.
14. Wang, N.; Brennan, J.G. Changes in structure, density and porosity of potato during dehydration. Journal of Food Engineering 1995, 24, 61-76.
15. Shafafi Zenoozian, M.; Devahastin, S.; Razavi, M.A.; Shahidi, F.; Poreza, H.R. Use of the artifical neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin. Drying Technology 2008, 26, 132-144.
16. Aguilera, J.M.; Cuadros, T.R.; Del Valle, J.M. Differential scanning calorimetry of low-moisture apple products. Carbohydrate Polymers 1998, 37, 79-86.
17. Ferrando, M.; Spiess, W.E.L. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. Journal of Food Engineering 2001, 49, 115-127.
18. Lewicki, P.P.; Porzecka-Pawlak, R. Effect of osmotic dewatering on apple tissue structure. Journal of Food Engineering 2005, 66, 43-50.
19. Krokida, M.K.; Maroulis, Z.B. Structural properties of dehydrated products during rehydration. International Journal of Food Science and Technology 2001, 36, 529-538.
20. Chenlo, F.; Moreira, R.; Fernández-Herrero, C.; Váquez, G. Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling. Journal of Food Engineering 2007, 78, 765-774.
21. AOAC. Official Methods of Analysis, 16th Ed.; Association of Official Analytical Chemists: Washington, DC, 1995.
22. Vázquez, G.; Chenlo, F.; Moreira, R.; Cruz, E. Grape drying in a pilot plant with a heat pump. Drying Technology 1997, 15, 899-920.
23. Moreira, R.; Chenlo, F.; Abelenda, N.; Vazquez, M.J. Rheological behaviour of chestnuts under compression test. International Journal of Food Science and Technology 2007, 42, 1188-1194.
24. Mayor, L.; Silva, M.A.; Sereno, A.M. Microstructural changes in during drying of apple slices. Drying Technology 2005, 23, 2261-2276.
25. Mayor, L.; Pisarra, J.; Sereno, A.M. Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue. Journal of Food Engineering 2008, 85, 326-339.
26. Zdunek, A.; Umeda, M. Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissue. Journal of Texture Studies 2005, 36, 25-43.
27. Mauro, M.A.; Tavares, D.D.; Menegalli, F.C. Behaviour of plant tissue in osmotic solutions. Journal of Food Engineering 2002, 56, 1-15.
28. Kerdpiboon, S.; Devahastin, S. Fractal characterization of some physical properties of a food product under various drying conditions. Drying Technology 2007, 25, 135-146.
29. Vega-Gálvez, A.; Lemus-Mondaca, R.; Bilbao-Sáinz, C.; Fito, P.; Andrés, A. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Food Engineering 2008, 85, 42-50.
30. Ramos, I.N.; Silva, C.L.M.; Sereno, A.M.; Aguilera, J.M. Quantification of microstructural changes during first stage air drying of grape tissue. Journal of Food Engineering 2004, 62, 159-164.
31. Moreira, R.; Chenlo, F.; Chaguri, L.; Fernandes, C. Water absorption, texture, and colour kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering 2008, 86, 584-594.