Structural and Compositional Profiles in Osmotically Dehydrated Apple
Daniela Salvatori, Ana Andrés, Ana Albors, Amparo Chiralt, P. Fito
Journal of Food Science
Abstract
ABSTRACT Concentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance d f to the interface, where the reduced driving force (Y) was 0.99. At distances d>d f (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/d f ) described and fitted all the experimental data.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
osmotic dehydration affects concentration profiles in apple tissue
“Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick.”
osmotic dehydration results in Advancing Disturbance Front (ADF)
“The ADF is located at a distance d f to the interface, where the reduced driving force (Y) was 0.99.”