AIR-DRYING BEHAVIOR OF APPLES AS AFFECTED BY BLANCHING AND GLUCOSE IMPREGNATION

Authors
NIETO A SALVATORI D CASTRO MA ALZAMORA SM
Citation
A. Nieto et al., AIR-DRYING BEHAVIOR OF APPLES AS AFFECTED BY BLANCHING AND GLUCOSE IMPREGNATION, Journal of food engineering, 36(1), 1998, pp. 63-79
Citations number
34
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
36
Issue
1
Year of publication
1998
Pages
63 - 79
Database
ISI
SICI code
0260-8774(1998)36:1<63:ABOAAA>2.0.ZU;2-P
Abstract
The effect of blanching and/or glucose impregnation at atmospheric pre ssure or in vaccum on the kinetics of moisture transfer during the fir st falling rate period of air drying of apple was analyzed. The moistu re diffusivity of water (Deff) was strongly decreased by glucose uptak e during impregnation step as well as volume shrinking Studies of the cell structure rising transmission electron microscopy revealed that b oth pretreatments did not modify in a great extension rite cell wall r esistance to water flux. (C) 1998 Elsevier Science Limited all rights reserved.