Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 432734
Title How to deal with visco-elastic properties of cellular tissues during osmotic dehydration
Author(s) Oliver, L.; Betoret, N.; Fito, P.; Meinders, M.B.J.
Source Journal of Food Engineering 110 (2012)2. - ISSN 0260-8774 - p. 278 - 288.
DOI https://doi.org/10.1016/j.jfoodeng.2011.04.028
Department(s) FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) var. granny-smith - mass-transfer - apple slices - compositional profiles - vacuum impregnation - structural-changes - water relations - food - kinetics - permeability
Abstract In this work, vacuum impregnated apple discs with different isotonic solutions (sucrose and trehalose) were equilibrated during osmotic dehydration (55°Brix glucose at 40 °C). Changes in sample composition (water and soluble solid contents), weight and volume are analysed. A mathematical model is proposed to describe and quantify the outflow of water from the protoplast as well as the visco-elastic behaviour of the cell. Good correspondence between simulated and measured data of non impregnated samples and samples impregnated with isotonic solutions of sucrose or trehalose during long term osmotic dehydration is obtained. Fitted values of the cell permeability correspond well with tabulated values. Furthermore, also the obtained values of the parameters describing the mechanical properties of the cell wall and Hectian strands seem to reflect the observed structural development of these structures for the different treated samples well.
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