Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration

The effect of ultrasound-assisted osmotic dehydration applied at atmospheric pressure for different lengths of time on papaya tissue structure was evaluated. Ultrasound induced the loss of cellular adhesion, formation of large cell interspaces, and light rupture of the cell walls. The changes in the...

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Published in:Drying technology 2009-02, Vol.27 (2), p.220-225
Main Authors: Rodrigues, Sueli, Oliveira, Francisca I. P., Gallão, Maria Izabel, Fernandes, Fabiano A. N.
Format: Article
Language:English
Subjects:
Atmospheric pressure
Cell adhesion & migration
Dehydration
Drying
Effects
Fruits
Image analysis
Osmotic dehydration
Papaya
Tissues
Ultrasonic imaging
Ultrasound
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description The effect of ultrasound-assisted osmotic dehydration applied at atmospheric pressure for different lengths of time on papaya tissue structure was evaluated. Ultrasound induced the loss of cellular adhesion, formation of large cell interspaces, and light rupture of the cell walls. The changes in the tissue structure caused by ultrasound application increased sugar loss, water loss, and effective water diffusivity. Ultrasound-assisted osmotic dehydration induced a gradual distortion in the shape of the cells, loss of cellular adhesion, and the formation of large channels caused by rupture of the cell walls. The changes caused by the application of osmotic dehydration resulted in high water loss and sugar gain.
doi_str_mv 10.1080/07373930802605883
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subjects Atmospheric pressure
Cell adhesion & migration
Dehydration
Drying
Effects
Fruits
Image analysis
Osmotic dehydration
Papaya
Tissues
Ultrasonic imaging
Ultrasound
title Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration
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