Air drying behaviour of apples as affected by blanching and glucose impregnation

The effect of blanching and/or glucose impregnation at atmospheric pressure or in vaccum on the kinetics of moisture transfer during the first falling rate period of air drying of apple was analyzed. The moisture diffusivity of water (Deff) was strongly decreased by glucose uptake during impregnatio...

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Bibliographic Details
Published in:Journal of food engineering 1998-04, Vol.36 (1), p.63-79
Main Authors: Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cells
Diffusion
Drying
Food industries
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
Glucose
Impregnation
Moisture
Shrinkage
Transmission electron microscopy
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Summary:The effect of blanching and/or glucose impregnation at atmospheric pressure or in vaccum on the kinetics of moisture transfer during the first falling rate period of air drying of apple was analyzed. The moisture diffusivity of water (Deff) was strongly decreased by glucose uptake during impregnation step as well as volume shrinking. Studies of the cell structure using transmission electron microscopy revealed that both pretreatments did not modify in a great extension the cell wall resistance to water flux.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(98)00043-0