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Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave‐assisted dehydration of apple and potato
Author(s) -
Ahrné Lília,
Prothon Frédéric,
Funebo Tomas
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00712.x
Subject(s) - dehydration , calcium , chemistry , food science , texture (cosmology) , microwave , biochemistry , physics , organic chemistry , quantum mechanics , artificial intelligence , computer science , image (mathematics)
Summary The effects on drying rate and texture of treating two plant tissues with calcium, before drying in air with microwave assistance, were studied in this work. The two tissues, potato and apple cubes, which have different structures and composition, were pretreated by immersion in CaCl 2 solutions at 20 or at 70 °C before microwave‐assisted air dehydration at 50, 60 and 70 °C. The pretreatments with calcium influenced the strength of the plant tissue cell wall, producing products of varying hardness after rehydration. The effect of the two calcium pretreatments was quite different for apples and potatoes. For apples, calcium pretreatment at 20 °C increased the hardness of rehydrated apples compared with untreated apples, but calcium pretreatment at 70 °C had no effect on texture. For potatoes, both calcium pretreatments at 20 and at 70 °C significantly increased the hardness of rehydrated potatoes. The water diffusivity during drying varied mainly because of the type of plant tissue, with secondary effects caused by the drying temperature and the type of calcium pretreatment.