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Mass transfer phenomena during osmotic dehydration of apple. 1. Fresh plant tissue. 2. Frozen plant tissue.

Author(s) : SAUREL R., RAOULT-WACK A. L., RIOS G., GUILBERT S.

Type of article: Article

Summary

In part 1, mass transfer phenomena during osmotic dehydration of fresh apple tissue were qualitatively interpreted in terms of simultaneous osmotic and diffusive effects. The second part gives results obtained with frozen apple tissue, using the same experimental procedures with response-surface methodology and microscopic analysis. Results indicated that transfers were only diffusive and confirmed that high molecular weight solutes were the most effective in forming a dense solute barrier layer at the surface of the product, thus enhancing the dewatering effect during soaking treatment in the concentrated solution.

Details

  • Original title: Mass transfer phenomena during osmotic dehydration of apple. 1. Fresh plant tissue. 2. Frozen plant tissue.
  • Record ID : 1996-1640
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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