Some Advances in Osmotic Dehydration of Fruit

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

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: Los Ángeles; Año: 1998 vol. 4 p. 329 - 338

1082-0132

There are many works in the field of osmotic dehydration of fruit where kinetics studies using a macroscopic approach are reported. However, very few studies have been developed from a microscopic point of view, taking into account the compartment structure of the cellular tissue and the complex cell to cell transport phenomena. In this paper the concentration profiles of water and solutes, developed throughout the fruit osmotic dehydration, are discussed as a function of the temperature and sample thickness for apple.