Spatial distribution of solutes and water in sucrose solution dehydrated apples
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Editor
Taylor & Francis Inc
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Artigo
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Resumo
Half-fresh apples were immersed in sucrose solution (50% w/w, 27 degrees C) during different times of exposition (2, 4, and 8 h). Then each fruit was sliced from the transversal exposed surface. Density, water, and sugar content were determined for each slice. A mathematical model was fitted to experimental data of water and sucrose content considering the global flux and the tissue shrinkage. By numerical analysis, the binary effective diffusion coefficients as a function of concentration were calculated, using material coordinates and integrating simultaneously two differential equations (for water and sucrose). The coefficients obtained are one or even two orders of magnitude lower than the ones for pure solutions and present an unusual concentration dependence. This comparison shows the influence of the tissue resistance to the diffusion.
Descrição
Palavras-chave
osmotic dehydration, apple, Sucrose, concentration profile, Diffusion coefficient
Idioma
Inglês
Citação
Drying Technology. Philadelphia: Taylor & Francis Inc., v. 23, n. 9-11, p. 2289-2299, 2005.
