Osmotic dehydration progression in apple tissue II: Generalized equations for concentration prediction.

SALVATORI, D.; ANDRÉS, A.; CHIRALT, A.; FITO, P.

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Oxford; Año: 1999 vol. 42 p. 133 - 138

0260-8774

In Part I of the present communication, osmotic dehydration experiments at atmospheric pressure were carried out using apple (Granny Smith var.) slices (20 and 30 mm thick) at 20°C, 30°C, 40°C and 50°C. The slices were subjected to treatment for varying periods of time (0.5, 1, 2, 3, 6, 12, 22 and 34 h) by using a sucrose solution (65% (w/w) as osmotic agent following which, slices, 1.5 mm thick, were obtained to determine water and sugar contents throughout the sample thickness. In an attempt to understand the osmotic phenomena, an approach based on the ``advancing disturbance front'' (ADF) concept was developed. In this second part, generalized equations developed from the concept of ADF have been proposed to describe the kinetics of sample concentration changes either in terms of concentration profiles or average concentrations.