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Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes
Author(s) -
Ferrando M.,
Spiess W.E.L.
Publication year - 2003
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.1365-2621.2003.tb09649.x
Subject(s) - osmotic dehydration , sucrose , thermal diffusivity , mass transfer , chemistry , concentration gradient , shrinkage , osmosis , kinetics , biophysics , desiccation , chromatography , osmotic shock , materials science , botany , biochemistry , thermodynamics , membrane , biology , composite material , physics , quantum mechanics , gene
Microstructural changes in strawberry tissue were quantified during osmotic treatment (OT) with sucrose solutions in concentrations of 15 to 65 (% w/w). The response‐surface method was used to determine how the process variables (processing time and concentration) influence cellular shrinkage and cell destruction. With regard to the concentration of the osmotic solution, the kinetics of cell destruction followed a 1st‐order model. The diffusional approach for modelling water transport in a layer of cells inside the strawberry tissue showed that water diffusivity is related to the concentration of the sucrose solution. Water diffusivity ranged from 16 ± 2 10 −12 to 6.2 ± 0.6 10 12.2 m 2 /s with sucrose solutions in concentrations between 15 and 65 (% w/w).