Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 599-608

  Castro Giraldez M ^a   Tylewicz, U ^b   Fito, P J ^a   Dalla Rosa, M ^b   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Enthalpy entropy compensation; Kiwifruit; Mass transfer; Osmotic dehydration; Thermodynamics

Indexed keywords

BULK MODULUS; ENTHALPY-ENTROPY COMPENSATION; IRREVERSIBLE THERMODYNAMICS; KIWIFRUITS; NONLINEAR THERMODYNAMICS; OSMOTIC DEHYDRATION; PHYSICAL-CHEMICAL PARAMETERS; STRUCTURAL CHANGE; SUCROSE AQUEOUS SOLUTION;

CHEMICAL ANALYSIS; CITRIC ACID; DEWATERING; ENTHALPY; ENTROPY; OSMOSIS; POTASSIUM; POTASSIUM COMPOUNDS; SUGAR (SUCROSE); THERMODYNAMICS; TISSUE;

DEHYDRATION;

ACTINIDIA DELICIOSA;

EID: 79955798771     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.029     Document Type: Article

References (29)

1. AOAC, 2000. AOAC, Association of Official Analytical Chemist Official Methods of Analysis. Washington, D.C.
2. M. Bourne Physics and texture M. Bourne, Food Texture and Viscosity: Concept and Measurement second ed. 2002 Academic Press New York 59 106
3. M. Castro-Giráldez, P.J. Fito, and P. Fito Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue Journal of Food Engineering 102 1 2011 34 42
4. M. Castro-Giráldez, P.J. Fito, and P. Fito Non-equilibrium thermodynamic description to analyze the pork meat (Longissimusdorsi) salting process Journal of Food Engineering 99 1 2010 24 30
5. H. Chen, and J. De Baerdemaeker Finite-element-based modal analysis of fruit firmness Transactions of the ASABE 36 6 1993 1827 1833
6. Y. Demirel Chapter 1: fundamentals of equilibrium thermodynamics, and chapter 11: thermodynamics and biological systems Y. Demirel, Nonequilibrium Thermodynamics. Transport and Rate Processes in Physical, Chemical and Biological Systems 2002 Elsevier Science & Technology Books USA (pp. 1-52 and 541-598)
7. J. De Baerdemaeker, L. Lemaitre, and R. Meire Quality detection by frequency spectrum analysis of the fruit impact force Transactions of the ASABE 25 1 1982 0175 0178
8. F. Duprat, M.G. Grotte, E. Pietri, and D. Loonis The acoustic respose method for measuring the overall firmness on fruit Journal of Agricultural Engineering Research 66 1997 251 259 (Pubitemid 127679976)
9. O.O. Fasina Thermodynamic properties of sweet potato Journal of Food Engineering 75 2006 149 155
10. I.B. Ferguson Movement of mineral nutrients into the developing fruit of the kiwifruit (Actinidiachinensis Planch) New Zealand Journal of Agricultural Research 23 1980 349 353
11. M. Ferrando, and W.E.L. Spiess Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions Journal of Food Engineering 49 2001 115 127 (Pubitemid 32426670)
12. M. Ferrando, and W.E.L. Spiess Transmembrane mass transfer in carrot protoplasts during osmotic treatment Food Engineering and Physical Properties 67 7 2002 2673 2680 (Pubitemid 35212128)
13. M. Ferrando, and W.E.L. Spiess Effect of osmotic stress on microstructure and mass transfer in onion and strawberry tissue Journal of the Science of Food and Agriculture 83 2003 951 959 (Pubitemid 36854596)
14. P. Fito, and A. Chiralt Osmotic dehydration: an approach to the modelling of solid food-liquid operations P. Fito, E. Ortega-Rodríguez, G.V. Barbosa-Cánovas, Food Engineering 2000 1997 Chapman & Hall New York 231 252
15. L.N. Gerschenson, A.M. Rojas, and A.G. Marangoni Effects of processing on kiwi fruit dynamic rheological behavior and tissue structure Food Research International 34 2001 1 6 (Pubitemid 32164023)
16. I.C. Hallett, E.A. MacRae, and T.F. Wegrzyn Changes in kiwifruit cell wall ultrastructure and cell packing during postharvest ripening International Journal of Plant Science 153 1992 49 60
17. P.J. Jackson, and F.R. Harker Changes in firmness of the outer pericarp, inner pericarp, and core of Actinidia species during ripening New Zealand Journal of Crop and Horticultural Science 25 1997 185 189 (Pubitemid 27393172)
18. D.R. Lide Thermochemistry, electrochemistry, and kinetics D.R. Lide, CRC Handbook of Chemistry and Physics 84th ed. 2004 CRC Press Boca Raton, FL, USA 5 100
19. L. Liu, and Q.X. Guo Isokinetic relationship, isoequilibrium relationship, and enthalpy-entropy compensation Chemical Reviews 101 2001 673 695 (Pubitemid 35381668)
20. E.A. MacRae, A. Lallu, A. Searle, and J.H. Bowen Changes in the softening and composition of kiwi fruit affected by maturity at harvest and postharvest treatments Journal of the Science of Food and Agriculture 49 1989 413 440
21. E.A. MacRae, J.H. Bowen, and M.G.H. Stec Maturation of kiwifruit (Actinidia deliciosa cv Hayward) from two orchards: differences in composition of the tissue zones Journal of the Science of Food and Agriculture 47 1989 401 416
22. N.E. Mavroudis, V. Gekas, and I. Sjöholm Osmotic dehydration of apple. Shrinkage phenomena and the significance of initial structure on mass transfer rates Journal of Food Engineering 38 1998 101 123 (Pubitemid 128460574)
23. R.J. Redgwell, L.D. Melton, and D.J. Brasch Cell-wall polysaccharides of kiwifruit (Actinidia deliciosa): effect of ripening on the structural features of cell-wall materials Carbohydrate Research 209 1991 191 202
24. R.J. Redgwell, L.D. Melton, and D.J. Brasch Cell wall dissolution in ripening kiwifruit (Actinidia deliciosa): solubilisation of the pectic polymers Plant Physiology 98 1992 71 81
25. D. Rosenfeld, I. Shmulevich, and G. Rosenhouse Three dimensional simulation of the acoustic response of fruit for firmness sorting Transactions of the ASABE 35 4 1992 1267 1274 (Pubitemid 23603204)
26. L. Seguí, P.J. Fito, A. Albors, and P. Fito Mass transfer phenomena during the osmotic dehydration of kiwi isolated protoplasts (Malusdomestica vas. Fuji) Journal of Food Engineering 77 1 2006 179 187
27. L. Seguí, P.J. Fito, and P. Fito Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour Journal of Food Engineering 99 2010 417 423
28. M. Starzak, and M. Mathlouthi Temperature dependence of water activity in aqueous solutions of sucrose Food Chemistry 96 3 2006 346 370 (Pubitemid 41742048)
29. R.N. Zúñiga, P.C. Moyano, and F. Pedreschi Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying Journal of Food Engineering 88 2008 1 8