کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225913 464516 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Potential of calorimetry to study osmotic dehydration of food materials
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Potential of calorimetry to study osmotic dehydration of food materials
چکیده انگلیسی

A new method, thermocalorimetry, was developed to study osmotic dehydration. The kinetic data from the method was comparable to more traditional methods in the determination of rate constants for water loss. Thermocalorimetry measurements indicated a 2–3 kinetic phases, a relatively rapid process followed by a relatively slow process. The first phase is possibly due to water removal from the cut surfaces and damaged cells and the initiation of water transfer from cells near the surface of the tissue. The second phase of heat output which is less rapid occurred in the next hour possibly associated with the loss of water due to the movement of free water from the intercellular spaces of samples to the external sucrose solution. The third kinetic phase, a relatively slow process is possibly due to loss of water from the extracellular volume of the cells and intracellular volume of the cells across the cell membrane in the sample to the external sucrose solution.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 3, February 2007, Pages 933–940
نویسندگان
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