Structural properties and solute transfer relationships during sucrose and stevia osmotic dehydration of apple
Por:
Muniz-Becera, Sahylin, Leticia Mendez-Lagunas, Lilia, Rodriguez-Ramirez, Juan, Lopez-Ortiz, Anabel
Publicada:
1 ago 2020
Resumen:
The objective of this research was determined the structural changes in
plant tissue during osmotic dehydration (OD) of apple in stevia and
sucrose aqueous solutions. Macro and microstructural properties at
different thicknesses of the sample were determined. For the study of
structural properties, samples were cut in five slices at different
thicknesses (0.5, 2, 4, 7, 10 mm in z direction) from the surface to the
sample center. Anhydrous real density, volume and microscopy images in
sample slices were determined and its relationship with the transfer of
water and solutes inside the tissue were analyzed. Anhydrous real
density in food considering the solids density in the sample was
determined. Volume change as a function of moisture migration in the
sample was evaluated. Apple samples were immersed into sucrose (30 and
50 degrees Brix) and stevia (3 and 6%) osmotic solutions at 30 degrees
C and 50 degrees C. The results showed an increase in the anhydrous real
density in the area of greater loss of moisture and greater accumulation
of solutes within the food. The volume increased in the thicknesses of
the center of the sample where the moisture concentration was highest.
The greatest alterations of the plant cell structure in the surface of
the sample were observed.
Filiaciones:
Muniz-Becera, Sahylin:
Inst Politecn Nacl, CIIDIR Oaxaca, Hornos 1003, Xoxocotlan 71230, Oaxaca, Mexico
Leticia Mendez-Lagunas, Lilia:
Inst Politecn Nacl, CIIDIR Oaxaca, Hornos 1003, Xoxocotlan 71230, Oaxaca, Mexico
Rodriguez-Ramirez, Juan:
Inst Politecn Nacl, CIIDIR Oaxaca, Hornos 1003, Xoxocotlan 71230, Oaxaca, Mexico
Lopez-Ortiz, Anabel:
Univ Nacl Autonoma Mexico, Inst Energias Renovables, Priv Xochicalco S-N, Temixco 62580, Morelos, Mexico
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