کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277454 | 464357 | 2013 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility](/preview/png/10277454.png)
چکیده انگلیسی
Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. Structure (optical and transmission electronic microscopy observations), rheological properties (small scale dynamic oscillatory and creep/recovery measurements and large scale compression force-deformation testing), and water mobility (1H NMR spectra) of parenchymatous apple tissue were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli Gâ² and Gâ³ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the aw level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 119, Issue 1, November 2013, Pages 104-114
Journal: Journal of Food Engineering - Volume 119, Issue 1, November 2013, Pages 104-114
نویسندگان
Andrea B. Nieto, Sebastián Vicente, Karina Hodara, MarÃa A. Castro, Stella M. Alzamora,