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Propriétés de transfert de masse du tissu de pastèque dans des solutions osmotiques et effet de la déshydratation osmotique sur la qualité de la pastèque congelée.

Mass transport properties of watermelon tissue in osmotic solutions and effect of osmotic dehydration on frozen watermelon quality.

Auteurs : DERMESONLOUOGLOU E. K., GIANNAKOUROU M. C., BAKALIS S., et al.

Résumé

Mass transfer during osmotic dehydration of watermelon has been studied. The analytical solution of Fick's law for unsteady state mass transfer in cylindrical configuration has been used to calculate the effective diffusion coefficients over a range of temperature and concentration of osmotic solution. The effective diffusion coefficient was modelled as a function of concentration and temperature of osmotic solution by an Arrhenius type equation. A high degree of correlation was observed between predicted and experimental values of the effective diffusion coefficient. These values increased when solute concentration increased and temperature of osmotic solution increased. The mass transfer was higher for osmotic solutes when the molecular weight of the carbohydrate was lower. The effect of the selected osmotic solute was also evaluated on the quality of frozen watermelon tissue. Pretreated watermelon samples exhibited significantly improved quality and sensory characteristics, such as intense red colour, good flavour, consistent texture, increased lycopene content, and stabilization during subsequent frozen storage.

Détails

  • Titre original : Mass transport properties of watermelon tissue in osmotic solutions and effect of osmotic dehydration on frozen watermelon quality.
  • Identifiant de la fiche : 2006-1850
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Date d'édition : 02/05/2005

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