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Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated Potatoes
Author(s) -
Rastogi N.K.,
Raghavarao K.S.M.S.
Publication year - 2004
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.1365-2621.2004.tb10995.x
Subject(s) - osmotic dehydration , irradiation , dehydration , swelling , diffusion , chemistry , microstructure , mass transfer , starch , fick's laws of diffusion , potato starch , chromatography , thermodynamics , materials science , food science , crystallography , biochemistry , composite material , physics , nuclear physics
γy‐irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ‐irradiation (G) according to an equation of the form D = A exp(‐B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it.