Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration |
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| Authors: | Sueli Rodrigues Francisca I P Oliveira Maria Izabel Gallão |
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| Affiliation: | 1. Universidade Federal do Ceara, Departamento de Tecnologia dos Alimentos , Fortaleza CE, Brazil;2. Universidade Federal do Ceara, Departamento de Engenharia Quimica , Fortaleza CE, Brazil;3. Universidade Federal do Ceara, Departamento de Biologia , Fortaleza CE, Brazil |
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| Abstract: | The effect of ultrasound-assisted osmotic dehydration applied at atmospheric pressure for different lengths of time on papaya tissue structure was evaluated. Ultrasound induced the loss of cellular adhesion, formation of large cell interspaces, and light rupture of the cell walls. The changes in the tissue structure caused by ultrasound application increased sugar loss, water loss, and effective water diffusivity. Ultrasound-assisted osmotic dehydration induced a gradual distortion in the shape of the cells, loss of cellular adhesion, and the formation of large channels caused by rupture of the cell walls. The changes caused by the application of osmotic dehydration resulted in high water loss and sugar gain. |
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| Keywords: | Drying Image analysis Osmotic dehydration Papaya Ultrasound |
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