Osmotic dehydration progression in apple tissue I: spatial distribution of solutes and moisture content
作者： D Salvatori , A Andrés , A Chiralt , P Fito
DOI: 10.1016/S0260-8774(99)00083-7
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摘要: Abstract Atmospheric osmotic dehydration experiments were carried out with apple ( Granny Smith var.) slices (20 and 30 mm thick) sucrose–water solutions, 65% (w/w), at different temperatures (20°C, 30°C, 40°C 50°C). After treatment, serial cuts, 1.5 thick, obtained to determine water sugar content profiles. Values of diffusion coefficients in situations developed non-developed An `advancing disturbance front' mechanism was proposed. The results showed that full development concentration profiles takes several hours depending on temperature sample thickness (more than 34 h for a thick 30°C).
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