Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials |
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| Authors: | N.K. Rastogi A. Angersbach D. Knorr |
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| Affiliation: | Authors are affiliated with the Department of Food Biotechnology and Food Process Engineering, Königin-Luise-Strasse 22, Berlin University of Technology, D-14195 Berlin, Germany. Direct inquiries to: . |
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| Abstract: | ABSTRACT: The proportion of intact, damaged, and ruptured (non-intact) cells (Zp) due to osmotic stress during osmotic treatment of potato was monitored using electrophysical measurement based on electrical impedance analysis. Osmotic stress on potato cell culture made cell membranes shrink thereby damaging the cells. The proportion of the ruptured and shrunk cells within the samples increased with the increase in concentration of solute in the osmotic solution. The osmotic removal of water from thin potato slices started at a critical osmotic pressure. Once the critical osmotic pressure was exceeded, mass transfer was rapid and the cells lost substantial amounts of water due to rupture of cell membranes. |
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| Keywords: | osmotic treatment osmotic dehydration osmotic pressure cell culture potato mass transfer |
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