Concentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples

dc.creatorMonnerat, SM
dc.creatorPizzi, TRM
dc.creatorMauro, MA
dc.creatorMenegalli, FC
dc.date2006
dc.date2014-11-17T11:00:14Z
dc.date2015-11-26T16:42:23Z
dc.date2014-11-17T11:00:14Z
dc.date2015-11-26T16:42:23Z
dc.date.accessioned2018-03-28T23:26:55Z
dc.date.available2018-03-28T23:26:55Z
dc.identifierFood Research International. Elsevier Science Bv, v. 39, n. 6, n. 739, n. 748, 2006.
dc.identifier0963-9969
dc.identifierWOS:000237620600012
dc.identifier10.1016/j.foodres.2006.01.017
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56451
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/56451
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56451
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273253
dc.descriptionThe spatial distribution of water and sugars in half-fresh apples dehydrated in sucrose solutions (30% and 50% w/w, 27 degrees C) for 2, 4 and 8 h, was determined. Each half was sliced as from the exposed surface. The density, water and sugar contents were determined for each piece. A mathematical model was fitted to the experimental data of the water and sucrose contents considering the overall flux and tissue shrinkage. A numerical method of finite differences permitted the calculation of the effective diffusion coefficients as a function of concentration, using material coordinates and integrating the two differential equations (for water and sucrose) simultaneously. The coefficients obtained were one or even two orders of magnitude lower than those for pure solutions and presented unusual concentration dependence. The behaviour of the apple tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces (20%, 30% and 50% w/w sucrose solutions for 2, 4 and 8 h). (c) 2006 Elsevier Ltd. All rights reserved.
dc.description39
dc.description6
dc.description739
dc.description748
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectosmotic dehydration
dc.subjectapple
dc.subjectsucrose
dc.subjectconcentration profile
dc.subjectdiffusion coefficient
dc.subjectMass-transfer
dc.subjectSimulation
dc.subjectTissue
dc.subjectBehavior
dc.subjectModel
dc.titleConcentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples
dc.typeArtículos de revistas


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