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ADHESION CHARACTERISTICS OF ISOLATED WAX SUBSTANCES FROM FRUIT CUTICLES RELATED TO OSMOTIC DEHYDRATION OF WHOLE FRUITS I. EFFECT OF TEMPERATURE AND PRELIMINARY TREATMENT
Author(s) -
RAEV NICOLA DIMITROV,
TANCHEV STOYAN STOYCHEV,
SHARMA RATAN CHANDA
Publication year - 1984
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1984.tb00682.x
Subject(s) - wax , contact angle , adhesion , wetting , sucrose , chemistry , sessile drop technique , drop (telecommunication) , dehydration , osmotic dehydration , surface energy , botany , chromatography , food science , materials science , composite material , biochemistry , organic chemistry , biology , telecommunications , computer science
Adhesion behavior of cuticular wax isolated from cherries, plums and grapes, in a 70% sucrose solution, is the subject of discussion in the present work. Criterion is suggested for estimation of the effectiveness of preliminary treatment and temperature conditions in osmotic treatment of whole fruits. An apparatus is described for the determination of the contact angle θ slv according to the method of the lying drop. Calculations are made of the energy characteristics, the energy of wetting Wslv and the adhesion work A slv , of the three phase contact, isolated cuticular wax/70% sucrose solution/air, at temperatures from 20°C to 80°C.