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Mass Transfer and Textural Changes during Processing of Apples by Combined Methods
Author(s) -
MONSALVEGONÁLEZ ADELMO,
BARBOSACÁNOVAS GUSTAVO V.,
CAVALIERI RALPH P.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06128.x
Subject(s) - softening , sugar , mass transfer , chemistry , texture (cosmology) , diffusion , food science , horticulture , chromatography , materials science , composite material , biology , thermodynamics , image (mathematics) , physics , artificial intelligence , computer science
Mass transfer and textural changes of ‘Red Delicious’ apple slices and cylinders during osmotic adjustment of a w by the combined method approach were studied at 30, 40 and 50°C. Mass transfer of water and sugar in the treated apple followed typical log‐normal behavior with most changes occurring during early stages of the process. The changes followed Crank's equation for diffusion. A negative correlation between apple texture and sugar diffusion was observed. Softening, as well as mass transfer changes, occurred at early stages of osmotic treatment. The texture changes were most pronounced at the edges of the apple tissue where the sugar had penetrated. Softening and sugar uptake were more pronounced when apples were acidified. Apples became firm within 2 hr of the process, when the external layer of the apple cylinders penetrated by sugar was trimmed. Calcium chloride beyond 0.30% minimized tissue softening, but the typical crispy structure of the fresh apple was not restored.