OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
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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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 |
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.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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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1799136010780540929 |