Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes |
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| Authors: | Hind Allali Luc Marchal |
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| Affiliation: | 1. Université de Technologie de Compiègne, Centre de Recherches de Royallieu, Département Génie des procédés industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable , Compiègne , France;2. Université de Nantes, Laboratoire Génie des Procédés, Environnement, Agroalimentaire , Saint-Nazaire , France |
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| Abstract: | The effect of blanching by ohmic heating (OH) on the damage to apple tissues and subsequent osmotic dehydration kinetics was investigated. Apple cubes were heated ohmically to various blanching scales. Heating temperature and duration were, respectively, 60–95 ± 2°C and 0–6 min. After cooling, the treated samples were put into sucrose solutions (70 °B) for the osmotic dehydration (OD). The equilibrium state of osmotic dehydration was estimated using the Azuara model. Ohmic heating leads, even for short treatments, to significant changes in the cellular structure of apples and to the enhancement of mass transfer during osmotic dehydration. |
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| Keywords: | Apples Electrical conductivity Mass transfer Ohmic heating Osmotic dehydration |
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