Artículos de revistas
Spatial Distribution Of Solutes And Water In Sucrose Solution Dehydrated Apples
Registro en:
Drying Technology. , v. 23, n. 9-11, p. 2289 - 2299, 2005.
7373937
10.1080/07373930500212792
2-s2.0-27144453320
Autor
Monnerat S.M.
de Miranda Pizzi T.R.
Mauro M.A.
Menegalli F.C.
Institución
Resumen
Half-fresh apples were immersed in sucrose solution (50% w/w, 27°C) during different times of exposition (2, 4, and 8 h). Then each fruit was sliced from the transversal exposed surface. Density, water, and sugar content were determined for each slice. A mathematical model was fitted to experimental data of water and sucrose content considering the global flux and the tissue shrinkage. By numerical analysis, the binary effective diffusion coefficients as a function of concentration were calculated, using material coordinates and integrating simultaneously two differential equations (for water and sucrose). The coefficients obtained are one or even two orders of magnitude lower than the ones for pure solutions and present an unusual concentration dependence. This comparison shows the influence of the tissue resistance to the diffusion. Copyright © 2005 Taylor & Francis, Inc. 23 9-11 2289 2299 Spiess, W.E.L., Behsnilian, D., Osmotic treatments in food processing-Current state and future needs (1998) Proceedings of the 11th International Drying Symposium, A, pp. 47-56 Mauro, M.A., Tavares, D.Q., Menegalli, F.C., Behavior of plant tissue in osmotic solutions (2003) Journal of Food Engineering, 56, pp. 1-15 Moreira, R., Sereno, A.M., Control of solids uptake by convective drying prior to osmotic processing of Foods (2004) Drying Technology, 22 (4), pp. 745-757 Le Maguer, M., Mass transfer modeling in structured foods (1997) Food Engineering 2000, pp. 253-269. , 1st Ed Fito, P., Ortega-Rodriguez, E., Barbosa-Cánovas, G., Eds. Chapman & Hall: New York Nelson, N., A photometric adaptation of the Somogyi method for the determination of glucose (1944) The Journal of Biological Chemistry, 153, pp. 375-380 Somogyi, M., A new reagent for the determination of sugars (1945) J. Biol. Chem., 160, pp. 61-68 William, H., (1970) Official Methods of Analysis, , 11th Ed Association of Official Analytical Chemists: Washington, DC Rodrigues, A.E., Desidratação Osmótica e Secagem de Maçãs-I. Comportamento do Tecido em Soluções Osmóticas -II. Modelagem Matemática da Difusão (2003), Master's Thesis, Department of Food Engineering and Technology, Institute of Biosciences, Language, and Physical Sciences (IBILCE), Paulista State University (UNESP), BrazilMauro, M.A., Menegalli, F.C., Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration (2003) Journal of Food Engineering, 57, pp. 367-374 Cussler, E.L., (1984) Diffusion-Mass Transfer in Fluid Systems, , 1st Ed Cambridge University Press: Cambridge Billovits, G.F., Durning, C.J., Polymer material coordinates for mutual diffusion in polymer-penetrant systems (1989) Chemical Engineering Communication, 82, pp. 21-44 (2004), http://www.nal.usda.gov/fnic/foodcomp, USDA National Nutrient Database for Standard Reference, Release 17 U.S. Department of Agriculture, Agricultural Research Service, 2004. (accessed September)Crank, J., (1975) The Mathematics of Diffusion, , 2nd Ed. Clarendon Press Oxford: London Salvatori, D., Andrés, A., Chiralt, A., Fito, P., Osmotic dehydration progression in apple tissue I: Spatial distribution of solutes and moisture content (1999) Journal of Food Engineering, 42, pp. 125-132 Henrion, P.N., Diffusion in the sucrose + water system (1964) Transaction Faraday Society, 60, pp. 72-74 Mauro, M.A., Menegalli, F.C., Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration (2003) Journal of Food Engineering, 57, pp. 367-374 Aguilera, J.M., Stanley, D.W., (1999) Microstructural Principles of Food Processing and Engineering, , 2nd Ed. Aspen Publishers: Gaithersburg, MD