OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES

Detalhes bibliográficos
Autor(a) principal: Pissarra, J
Data de Publicação: 2019
Outros Autores: Assis, F, Morais, R, Morais, A
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/10216/119312
Resumo: Apple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent. the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.281 +/- 6.65x10(3) mu m(2) and 0.486 mm, and 0.73, 1.56, 0.70, 0.83. respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.
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spelling OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGESBiotecnologia vegetal, Biotecnologia industrialPlant biotechnology, Industrial biotechnologyApple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent. the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.281 +/- 6.65x10(3) mu m(2) and 0.486 mm, and 0.73, 1.56, 0.70, 0.83. respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.2019-022019-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10216/119312eng0139-300610.1556/066.2019.48.1.10Pissarra, JAssis, FMorais, RMorais, Ainfo: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:RCAAP2023-11-29T14:47:24Zoai:repositorio-aberto.up.pt:10216/119312Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:08:30.479336Repositório 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 OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
title OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
spellingShingle OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
Pissarra, J
Biotecnologia vegetal, Biotecnologia industrial
Plant biotechnology, Industrial biotechnology
title_short OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
title_full OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
title_fullStr OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
title_full_unstemmed OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
title_sort OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
author Pissarra, J
author_facet Pissarra, J
Assis, F
Morais, R
Morais, A
author_role author
author2 Assis, F
Morais, R
Morais, A
author2_role author
author
author
dc.contributor.author.fl_str_mv Pissarra, J
Assis, F
Morais, R
Morais, A
dc.subject.por.fl_str_mv Biotecnologia vegetal, Biotecnologia industrial
Plant biotechnology, Industrial biotechnology
topic Biotecnologia vegetal, Biotecnologia industrial
Plant biotechnology, Industrial biotechnology
description Apple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent. the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.281 +/- 6.65x10(3) mu m(2) and 0.486 mm, and 0.73, 1.56, 0.70, 0.83. respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.
publishDate 2019
dc.date.none.fl_str_mv 2019-02
2019-02-01T00:00:00Z
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 https://hdl.handle.net/10216/119312
url https://hdl.handle.net/10216/119312
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0139-3006
10.1556/066.2019.48.1.10
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dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instacron:RCAAP
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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