INVESTIGADORES
SALVATORI daniela marisol
artículos
Título:
Osmotic dehydration progression in apple tissue I: Spatial distribution of solutes and moisture content.
Autor/es:
SALVATORI, D.; ANDRÉS, A.; CHIRALT, A.; FITO, P.
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Oxford; Año: 1999 vol. 42 p. 125 - 132
ISSN:
0260-8774
Resumen:
Atmospheric osmotic dehydration experiments were carried out with apple (Granny Smith var.) slices (20 and 30 mm thick) and sucrose-water osmotic solutions, 65% (w/w), at different temperatures (20°C, 30°C, 40°C and 50°C). After treatment, serial cuts, 1.5 mm thick, were obtained to determine water and sugar content profiles. Values of diffusion coefficients were obtained in situations of developed and non-developed profiles. An “advancing disturbance front” mechanism was proposed. The results showed that full development of concentration profiles takes several hours depending on temperature and sample thickness (more than 34 h for a sample of 30 mm thick at 30°C).