Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics
作者： I.G. Mandala , E.F. Anagnostaras , C.K. Oikonomou
DOI: 10.1016/J.JFOODENG.2004.08.021
关键词:
摘要: Abstract The influence of different osmotic pre-treatments on apple air-drying kinetics and their physical characteristics during drying were investigated. Apple samples immersed in glucose or sucrose solutions 30%, 45% (w/w) at times. Sugar gain (SG) water loss (WL) calculated an immersion time 12 h was selected. Samples further air-dried the experimental data fitted successfully using Page model: MR = exp(− kt n ). Porosity, compressive fracture stress colour measured. Apples osmosed showed a large moisture decline early periods similar rates to untreated for same change. Osmosed apples lower ascribed sugars concentration outer layers tissue crystallization drying. pre-treated sugar had greater porosity better retention In texture hardening rate observed, just opposite occurred.
elsevier.com
sci-hub.se 参考文章(35)
Glen E Page, FACTORS INFLUENCING THE MAXIMUM RATES OF AIR DRYING SHELLED CORN IN THIN LAYERS. ,(1949)
RÉMI SAUREL, ANNE-LUCIE RAOULT-WACK, GILBERT RIOS, STÉPHANE GUILBERT, Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue International Journal of Food Science and Technology. ,vol. 29, pp. 531- 542 ,(2007) , 10.1111/J.1365-2621.1994.TB02095.X
Michèle Marcotte, Christian J. Toupin, Marc Le Maguer, Mass transfer in cellular tissues. Part I: The mathematical model Journal of Food Engineering. ,vol. 13, pp. 199- 220 ,(1991) , 10.1016/0260-8774(91)90027-P
N.K. Rastogi, K.S.M.S. Raghavarao, K. Niranjan, D. Knorr, Recent developments in osmotic dehydration: methods to enhance mass transfer Trends in Food Science and Technology. ,vol. 13, pp. 48- 59 ,(2002) , 10.1016/S0924-2244(02)00032-8
A.B. Nieto, D.M. Salvatori, M.A. Castro, S.M. Alzamora, Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features Journal of Food Engineering. ,vol. 61, pp. 269- 278 ,(2004) , 10.1016/S0260-8774(03)00108-0
Tein M Lin, Timothy D. Durance, Christine H Scaman, Characterization of vacuum microwave, air and freeze dried carrot slices Food Research International. ,vol. 31, pp. 111- 117 ,(1998) , 10.1016/S0963-9969(98)00070-2
C.D. JOHNSON, W.D. BRYAN, R.R. EITENMILLER, DATA BANK PROXIMATE AND WATER SOLUBLE VITAMIN COMPOSITION OF GRAPEFRUIT AND ORANGES Journal of Food Processing and Preservation. ,vol. 11, pp. 83- 89 ,(1987) , 10.1111/J.1745-4549.1987.TB00038.X
N.K. RASTOGI, K.S.M.S. RAGHAVARAO, Kinetics of osmotic dehydration of coconut. Journal of Food Process Engineering. ,vol. 18, pp. 187- 197 ,(1995) , 10.1111/J.1745-4530.1995.TB00362.X
Stamatios J. Babalis, Vassilios G. Belessiotis, Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs Journal of Food Engineering. ,vol. 65, pp. 449- 458 ,(2004) , 10.1016/J.JFOODENG.2004.02.005
Andrzej LENART, Osmo-convective drying of fruits and vegetables: technology and application Drying Technology. ,vol. 14, pp. 391- 413 ,(1996) , 10.1080/07373939608917104