AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT

Authors
ALVAREZ CA AGUERRE R GOMEZ R VIDALES S ALZAMORA SM GERSCHENSON LN
Citation
Ca. Alvarez et al., AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT, Journal of food engineering, 25(2), 1995, pp. 167-178
Citations number
28
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
25
Issue
2
Year of publication
1995
Pages
167 - 178
Database
ISI
SICI code
0260-8774(1995)25:2<167:ADOS-E>2.0.ZU;2-4
Abstract
The effect of blanching and glucose concentration before drying on the rate of moisture movement during the early stages of air dehydration of strawberries at 55-degrees-C was studied. It was found that the eff ective diffusion coefficient of water in strawberries (D(eff)) was str ongly affected by heat pretreatment, but glucose dipping after blanchi ng caused no additional effect. Electron microscopic studies of strawb erry tissues were used to explain this behavior through a modification of cellular structure, disruption of cell membranes of heat-treated f ruit and subsequent cell wall alteration during the osmosis step.