WATER SORPTION CHARACTERISTICS OF SUGAR IMPREGNATED STRAWBERRIES

Authors
VIDALES SL MALEC LF GERSCHENSON LN ALZAMORA SM
Citation
Sl. Vidales et al., WATER SORPTION CHARACTERISTICS OF SUGAR IMPREGNATED STRAWBERRIES, Drying technology, 13(8-9), 1995, pp. 1993-2010
Citations number
26
Categorie Soggetti
Material Science
Journal title
Drying technology → ACNP
ISSN journal
07373937
Volume
13
Issue
8-9
Year of publication
1995
Pages
1993 - 2010
Database
ISI
SICI code
0737-3937(1995)13:8-9<1993:WSCOSI>2.0.ZU;2-2
Abstract
Sorption behaviour of fresh and sucrose or glucose impregnated strawbe rries in the a(w) range 0.11-0.90 was determined at 28 degrees C. For both fresh and osmosed strawberries, the sorption isotherms displayed hysteresis. Osmotic treatment produced a complex influence on the frui t behaviour that might be explained in terms of the chemical complexit y of the systems, sucrose hydrolysis, sugar supersaturation, kinetic i mpediment to solute dissolution and crystallization of sugar.