Title of article :
Microstructure analysis on pre-treated apple slices and its effect on water release during air drying Original Research Article
Author/Authors :
C. Ram?rez، نويسنده , , E. Troncoso، نويسنده , , J. Mu?oz، نويسنده , , J.M. Aguilera، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
9
From page :
253
To page :
261
Abstract :
Microstructural studies have played an important role in the comprehensive understanding of some food phenomena that occur during drying processes. The aim of this work was to study the effect of four pre-treatments (immersion in boiling water, vacuum impregnation, freezing/thawing, and uni-axial compression) on apple microstructure characterized by cell cavities size parameter and how the changes induced by these pre-treatments can affect the water loss rate during air drying. The quantitative structure analysis showed that freezing/thawing and compression pre-treatments caused more damage on the apple structure, yielding larger cell cavities in comparison to vacuum impregnation and immersion in boiling water and control. Apple slices that were frozen/thawed, compressed and immersed in boiling water displayed the higher drying rates and diffusivity coefficients than the vacuum impregnated and control samples. These results allow concluding that disruption of the cell walls can be considered as a factor that affects the drying rate.
Keywords :
Water loss , Modeling , Air drying , Apple slices , Pre-treatments , Microstructure
Journal title :
Journal of Food Engineering
Serial Year :
2011
Journal title :
Journal of Food Engineering
Record number :
1169201
Link To Document :
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