Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables

The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the t...

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Autores principales:	Salvatori, D., Alzamora, S.M.
Formato:	JOUR
Materias:	Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Glucose infusion Immersion Process variables Food processing food
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_07373937_v18_n1-2_p361_Salvatori
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_07373937_v18_n1-2_p361_Salvatori2023-10-03T15:37:53Z Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables Salvatori, D. Alzamora, S.M. Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Blanching Glucose infusion Immersion Process variables Solid gain Structural changes Water loss Food processing Dewatering food Mass transfer The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42% (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50°C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded. The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42 % (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50 °C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_07373937_v18_n1-2_p361_Salvatori
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Blanching Glucose infusion Immersion Process variables Solid gain Structural changes Water loss Food processing Dewatering food Mass transfer
spellingShingle	Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Blanching Glucose infusion Immersion Process variables Solid gain Structural changes Water loss Food processing Dewatering food Mass transfer Salvatori, D. Alzamora, S.M. Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
topic_facet	Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Blanching Glucose infusion Immersion Process variables Solid gain Structural changes Water loss Food processing Dewatering food Mass transfer
description	The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42% (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50°C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded. The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the tissue subjected to osmotic process. High concentration values (33-42 % (w/w)) of the soaking solution favored significantly water loss (WL) but only slightly affected solid gain (SG). Increasing system temperature over the range 20-50 °C generally provided an increase in WL and in SG. The increase in thickness decreased significantly both mass transfer rates. The use of sucrose instead of glucose lead to a greater SG while blanched samples showed higher rates of WL and SG. Microscopic studies revealed that, when applying short treatments, cells appeared slightly shrinked and cells walls folded. After long treatments, although an extensive plasmolysis of cellular membranes was observed, cells looked very similar to the control. Thermal treatment produced the rupture of cellular membranes, modifying in a great extension the initial resistance of structure to WL and SG. Somehow, original arrangements of cells were rather well maintained and cells looked more rounded.
format	JOUR
author	Salvatori, D. Alzamora, S.M.
author_facet	Salvatori, D. Alzamora, S.M.
author_sort	Salvatori, D.
title	Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
title_short	Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
title_full	Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
title_fullStr	Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
title_full_unstemmed	Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
title_sort	structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
url	http://hdl.handle.net/20.500.12110/paper_07373937_v18_n1-2_p361_Salvatori
work_keys_str_mv	AT salvatorid structuralchangesandmasstransferduringglucoseinfusionofapplesasaffectedbyblanchingandprocessvariables AT alzamorasm structuralchangesandmasstransferduringglucoseinfusionofapplesasaffectedbyblanchingandprocessvariables
_version_	1782028528490905600

Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables

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