Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration
Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in...
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| Veröffentlicht in: | Journal of food science 2007-03, Vol.72 (2), p.E85-E93 |
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| creator | Barat, J.M Barrera, C Frías, J.M Fito, P |
| description | Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples reached the maximum weight and volume loss, solute concentration of the fruit liquid phase was higher than that of the osmotic solution. The reported overconcentration could be explained in terms of the apple structure shrinkage that occurred during the osmotic dehydration with highly concentrated osmotic solutions due to the elastic response of the food structure to the loss of water and intake of solutes. The fruit liquid phase overconcentration rate was observed to depend on the concentration of the osmotic solution, the processing temperature, the sample size, and shape of the cellular tissue. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00266.x |
| format | Article |
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In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples reached the maximum weight and volume loss, solute concentration of the fruit liquid phase was higher than that of the osmotic solution. The reported overconcentration could be explained in terms of the apple structure shrinkage that occurred during the osmotic dehydration with highly concentrated osmotic solutions due to the elastic response of the food structure to the loss of water and intake of solutes. The fruit liquid phase overconcentration rate was observed to depend on the concentration of the osmotic solution, the processing temperature, the sample size, and shape of the cellular tissue.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2006.00266.x</identifier><identifier>PMID: 17995838</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Apples ; Biological and medical sciences ; cell walls ; Changes ; chemical concentration ; dried fruit ; drying ; equilibrium ; Fluids ; Food Handling - methods ; Food industries ; Food Preservation - methods ; Food science ; Fruit and vegetable industries ; fruit quality ; Fundamental and applied biological sciences. Psychology ; liquid phase concentration ; Malus - chemistry ; Malus - metabolism ; mathematical models ; Osmolar Concentration ; Osmosis ; Osmosis - physiology ; osmotic dehydration ; osmotic pressure ; overconcentration ; Solutions ; Time Factors ; viscoelasticity</subject><ispartof>Journal of food science, 2007-03, Vol.72 (2), p.E85-E93</ispartof><rights>2007 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2007</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4866-2690dc067a58b09e0cec7be263d69fc41a0fa21d4f75e372bb8a5a262ea0d83d3</citedby><cites>FETCH-LOGICAL-c4866-2690dc067a58b09e0cec7be263d69fc41a0fa21d4f75e372bb8a5a262ea0d83d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2006.00266.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2006.00266.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18711076$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17995838$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Barat, J.M</creatorcontrib><creatorcontrib>Barrera, C</creatorcontrib><creatorcontrib>Frías, J.M</creatorcontrib><creatorcontrib>Fito, P</creatorcontrib><title>Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples reached the maximum weight and volume loss, solute concentration of the fruit liquid phase was higher than that of the osmotic solution. The reported overconcentration could be explained in terms of the apple structure shrinkage that occurred during the osmotic dehydration with highly concentrated osmotic solutions due to the elastic response of the food structure to the loss of water and intake of solutes. The fruit liquid phase overconcentration rate was observed to depend on the concentration of the osmotic solution, the processing temperature, the sample size, and shape of the cellular tissue.</description><subject>Apples</subject><subject>Biological and medical sciences</subject><subject>cell walls</subject><subject>Changes</subject><subject>chemical concentration</subject><subject>dried fruit</subject><subject>drying</subject><subject>equilibrium</subject><subject>Fluids</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>fruit quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>liquid phase concentration</subject><subject>Malus - chemistry</subject><subject>Malus - metabolism</subject><subject>mathematical models</subject><subject>Osmolar Concentration</subject><subject>Osmosis</subject><subject>Osmosis - physiology</subject><subject>osmotic dehydration</subject><subject>osmotic pressure</subject><subject>overconcentration</subject><subject>Solutions</subject><subject>Time Factors</subject><subject>viscoelasticity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMtu1DAYRi0EokPhFSBCgl2CL4ntLFiU6b2jtqIUBBvLcZyJp0k8tRN15u1xyKiVWNUb387369MBIEIwQWF9WSWIZTAmPEUJhpAmEGJKk80LMHv8eAlm4RXHCKVsD7zxfgXHO6GvwR5ieZ5xwmfg97yW3VL7yHTRwXrd6Ghh7gdTRte19Dqa207prneyN7aL-trZYVnboY-OAtSYwpmhHaNXvrW9UdGhrrflRL8FryrZeP1ut--D2-OjH_PTeHF1cjY_WMQq5ZTGmOawVJAymfEC5hoqrVihMSUlzSuVIgkriVGZVizThOGi4DKTmGItYclJSfbB52nu2tn7QftetMYr3TSy03bwgvI0Z4TzAH78D1zZwXWhm0B5miJKMxYgPkHKWe-drsTamVa6rUBQjO7FSoyKxahYjO7FP_diE6Lvd_OHotXlU3AnOwCfdoD0SjaVk50y_onjDCHIaOC-TtyDafT22QXE-fHhTTiFfDzlje_15jEv3Z2gjLBM_Lo8ERf4z89v1xe5-B74DxNfSSvk0oVOtzcYIgIhy9IMYfIXEFq34g</recordid><startdate>200703</startdate><enddate>200703</enddate><creator>Barat, J.M</creator><creator>Barrera, C</creator><creator>Frías, J.M</creator><creator>Fito, P</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200703</creationdate><title>Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration</title><author>Barat, J.M ; Barrera, C ; Frías, J.M ; Fito, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4866-2690dc067a58b09e0cec7be263d69fc41a0fa21d4f75e372bb8a5a262ea0d83d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Apples</topic><topic>Biological and medical sciences</topic><topic>cell walls</topic><topic>Changes</topic><topic>chemical concentration</topic><topic>dried fruit</topic><topic>drying</topic><topic>equilibrium</topic><topic>Fluids</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>fruit quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>liquid phase concentration</topic><topic>Malus - chemistry</topic><topic>Malus - metabolism</topic><topic>mathematical models</topic><topic>Osmolar Concentration</topic><topic>Osmosis</topic><topic>Osmosis - physiology</topic><topic>osmotic dehydration</topic><topic>osmotic pressure</topic><topic>overconcentration</topic><topic>Solutions</topic><topic>Time Factors</topic><topic>viscoelasticity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barat, J.M</creatorcontrib><creatorcontrib>Barrera, C</creatorcontrib><creatorcontrib>Frías, J.M</creatorcontrib><creatorcontrib>Fito, P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barat, J.M</au><au>Barrera, C</au><au>Frías, J.M</au><au>Fito, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2007-03</date><risdate>2007</risdate><volume>72</volume><issue>2</issue><spage>E85</spage><epage>E93</epage><pages>E85-E93</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples reached the maximum weight and volume loss, solute concentration of the fruit liquid phase was higher than that of the osmotic solution. The reported overconcentration could be explained in terms of the apple structure shrinkage that occurred during the osmotic dehydration with highly concentrated osmotic solutions due to the elastic response of the food structure to the loss of water and intake of solutes. The fruit liquid phase overconcentration rate was observed to depend on the concentration of the osmotic solution, the processing temperature, the sample size, and shape of the cellular tissue.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>17995838</pmid><doi>10.1111/j.1750-3841.2006.00266.x</doi><tpages>9</tpages></addata></record> |
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| subjects | Apples Biological and medical sciences cell walls Changes chemical concentration dried fruit drying equilibrium Fluids Food Handling - methods Food industries Food Preservation - methods Food science Fruit and vegetable industries fruit quality Fundamental and applied biological sciences. Psychology liquid phase concentration Malus - chemistry Malus - metabolism mathematical models Osmolar Concentration Osmosis Osmosis - physiology osmotic dehydration osmotic pressure overconcentration Solutions Time Factors viscoelasticity |
| title | Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration |
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