Spatial Distribution of Solutes and Water in Sucrose Solution Dehydrated Apples |
| |
Authors: | Sandra Mourão Monnerat Thais Regina de Miranda Pizzi Florencia Cecilia Menegalli |
| |
Affiliation: | 1. UNICAMP (State University of Campinas), FEA (School of Food Engineering), DEA (Department of Food Engineering) , Campinas, SP, Brazil;2. UNESP (S?o Paulo State University), IBILCE (Institute of Biosciences, Language, and Physical Sciences), DETA (Department of Food Engineering and Technology) , S?o José do Rio Preto, SP, Brazil |
| |
Abstract: | Abstract Half-fresh apples were immersed in sucrose solution (50% w/w, 27°C) during different times of exposition (2, 4, and 8 h). Then each fruit was sliced from the transversal exposed surface. Density, water, and sugar content were determined for each slice. A mathematical model was fitted to experimental data of water and sucrose content considering the global flux and the tissue shrinkage. By numerical analysis, the binary effective diffusion coefficients as a function of concentration were calculated, using material coordinates and integrating simultaneously two differential equations (for water and sucrose). The coefficients obtained are one or even two orders of magnitude lower than the ones for pure solutions and present an unusual concentration dependence. This comparison shows the influence of the tissue resistance to the diffusion. |
| |
Keywords: | Osmotic dehydration Apple Sucrose Concentration profile Diffusion coefficient |
|
|