Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration
Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:10.1111/j.1745-4557.2008.00220.x)Full text not available from this repository.
Visking tubing was employed as an artificial cell system to investigate the behavior of water in simulated apple and potato starch cell complex during osmotic dehydration. The study involved a factorial experimental design at three levels of temperature (32.2, 40 and 55C) and five levels of solute concentration solutions (four sucrose concentrations: 40, 50, 60 and 70%; one sodium chloride concentration: 0.5%). A time period of 0–3 h was implemented with 30-min sampling period for every treatment. Three phases of a sharp decrease in the initial weight of the visking tubing in the first 30 min were observed for all temperatures and solute concentrations. In all the treatments, there was an incremental increase in water loss with increased temperature and sucrose and salt concentrations.Water loss was higher for simulated apple and 1% potato starch solutions compared with 15% potato starch solution. Starch in the visking tubing competed for the removal of water during osmotic dehydration. The amount of starch contributed to the differences in the rate of water loss in the visking tubing.
|Uncontrolled Keywords:||mass-transfer, transport, microwave, fruits, sugar, water, salt|
|Subjects:||Q Science > QD Chemistry
S Agriculture > S Agriculture (General)
|Faculty / Department / Research Groups:||Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
|Last Modified:||11 Sep 2014 15:53|
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