X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/41791 |
Resumo: | Vacuum impregnation is used in the food industry to facilitate the impregnation of porous products with, e.g. firming, antioxidant, antimicrobial or cryoprotective agents. X-ray micro-tomography (CT) was used to study the process of vacuum impregnation in spinach leaves. Low (300 mbar absolute pressure) and mild vacuum (150 mbar absolute pressure) impregnation protocols were used to impregnate an isotonic solution of trehalose in the leaves and CT was used to make observations of the cross section of the impregnated samples and quantify their porosity. Results revealed that the free volume in the spongy mesophyll is easier to impregnate than the spaces around the palisade mesophyll. The low vacuum impregnation protocol provoked less impregnation close to the edge of the leaf than in its centre, probably accounting for an influence of the tissue structure on impregnation. The vacuum impregnation protocols tested in this investigation drastically decreased the proportion of large pores (>100 m) and increased the proportion of small pores (<50 m). The mild vacuum impregnation protocol, which was designed on the basis of measured apparent porosity, did not achieve full impregnation of the tissue. |
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X-ray microtomography provides new insights into vacuum impregnation of spinach leavesMicrostructurePorositySpinacia oleraceaScience & TechnologyVacuum impregnation is used in the food industry to facilitate the impregnation of porous products with, e.g. firming, antioxidant, antimicrobial or cryoprotective agents. X-ray micro-tomography (CT) was used to study the process of vacuum impregnation in spinach leaves. Low (300 mbar absolute pressure) and mild vacuum (150 mbar absolute pressure) impregnation protocols were used to impregnate an isotonic solution of trehalose in the leaves and CT was used to make observations of the cross section of the impregnated samples and quantify their porosity. Results revealed that the free volume in the spongy mesophyll is easier to impregnate than the spaces around the palisade mesophyll. The low vacuum impregnation protocol provoked less impregnation close to the edge of the leaf than in its centre, probably accounting for an influence of the tissue structure on impregnation. The vacuum impregnation protocols tested in this investigation drastically decreased the proportion of large pores (>100 m) and increased the proportion of small pores (<50 m). The mild vacuum impregnation protocol, which was designed on the basis of measured apparent porosity, did not achieve full impregnation of the tissue.V. Panarese acknowledges the financial support from the Portuguese Foundation of Science (FCT). F. Gomez Galindo acknowledges the financial support from European Community's Seventh Framework Program (FP7/2007-2013) under grant agreement no. 245280, also known under the acronym PRESERF. Financial support of FWO Vlaanderen (project G.0645.13), the Flemish government agency for Innovation by Science and Technology (project IWT SBO120033 TomFood) and the University of Leuven (project OT 12/055) is gratefully acknowledged. Dennis Cantre is an IRO scholar of KU Leuven. We also acknowledge the Hercules foundation for supporting the X-ray CT facility (AKUL001(HER/09/016)).Elsevier B.V.Universidade do MinhoPanarese, ValentinaHerremans, ElsCantre, DennisDemir, EdaVicente, A. A.Galindo, Federico GómezNicolai, BartVerboven, Pieter2016-112016-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/41791engPanarese, Valentina; Herremans, Els; Cantre, Dennis; Demir, Eda; Vicente, A. A.; Galindo, Federico Gómez; Nicolai, Bart; Verboven, Pieter, X-ray microtomography provides new insights into vacuum impregnation of spinach leaves. Journal of Food Engineering, 188, 50-57, 20160260-87740260-877410.1016/j.jfoodeng.2016.05.013http://www.journals.elsevier.com/journal-of-food-engineering/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:40:15Zoai:repositorium.sdum.uminho.pt:1822/41791Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:37:01.318431Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
title |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
spellingShingle |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves Panarese, Valentina Microstructure Porosity Spinacia oleracea Science & Technology |
title_short |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
title_full |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
title_fullStr |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
title_full_unstemmed |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
title_sort |
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves |
author |
Panarese, Valentina |
author_facet |
Panarese, Valentina Herremans, Els Cantre, Dennis Demir, Eda Vicente, A. A. Galindo, Federico Gómez Nicolai, Bart Verboven, Pieter |
author_role |
author |
author2 |
Herremans, Els Cantre, Dennis Demir, Eda Vicente, A. A. Galindo, Federico Gómez Nicolai, Bart Verboven, Pieter |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Panarese, Valentina Herremans, Els Cantre, Dennis Demir, Eda Vicente, A. A. Galindo, Federico Gómez Nicolai, Bart Verboven, Pieter |
dc.subject.por.fl_str_mv |
Microstructure Porosity Spinacia oleracea Science & Technology |
topic |
Microstructure Porosity Spinacia oleracea Science & Technology |
description |
Vacuum impregnation is used in the food industry to facilitate the impregnation of porous products with, e.g. firming, antioxidant, antimicrobial or cryoprotective agents. X-ray micro-tomography (CT) was used to study the process of vacuum impregnation in spinach leaves. Low (300 mbar absolute pressure) and mild vacuum (150 mbar absolute pressure) impregnation protocols were used to impregnate an isotonic solution of trehalose in the leaves and CT was used to make observations of the cross section of the impregnated samples and quantify their porosity. Results revealed that the free volume in the spongy mesophyll is easier to impregnate than the spaces around the palisade mesophyll. The low vacuum impregnation protocol provoked less impregnation close to the edge of the leaf than in its centre, probably accounting for an influence of the tissue structure on impregnation. The vacuum impregnation protocols tested in this investigation drastically decreased the proportion of large pores (>100 m) and increased the proportion of small pores (<50 m). The mild vacuum impregnation protocol, which was designed on the basis of measured apparent porosity, did not achieve full impregnation of the tissue. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-11 2016-11-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/41791 |
url |
http://hdl.handle.net/1822/41791 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Panarese, Valentina; Herremans, Els; Cantre, Dennis; Demir, Eda; Vicente, A. A.; Galindo, Federico Gómez; Nicolai, Bart; Verboven, Pieter, X-ray microtomography provides new insights into vacuum impregnation of spinach leaves. Journal of Food Engineering, 188, 50-57, 2016 0260-8774 0260-8774 10.1016/j.jfoodeng.2016.05.013 http://www.journals.elsevier.com/journal-of-food-engineering/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132902392332288 |