INVESTIGADORES
SALVATORI daniela marisol
artículos
Título:
Air drying behaviour of apples as affected by blanching and glucose impregnation.
Autor/es:
NIETO, A. ; SALVATORI, D.; CASTRO, M. A.; ALZAMORA, S. M.
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Oxford; Año: 1998 vol. 36 p. 63 - 79
ISSN:
0260-8774
Resumen:
The effect of blanching and/or glucuse impregnation at atmospheric pressure or in vaccum on the kinetics of moisture transfer during the first falling rate period of air drying of apple was analyzed. The moisture diffusivity of water (Deff) was strongly decreased by glucose uptake during impregnation step as well as volume shrinking. Studies of the cell structure using transmission electron microscopy revealed that both pretreatments did not modify in a great extension the cell wall resistance to water flux.
