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Osmotic dehydration of cut apple: mass transfer kinetics and microstructural changes

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dc.contributor.authorAssis, F. R.
dc.contributor.authorPissarra, J.
dc.contributor.authorMorais, R. M. S. C.
dc.contributor.authorMorais, A. M. M. B.
dc.date.accessioned2019-10-21T14:04:52Z
dc.date.available2019-10-21T14:04:52Z
dc.date.issued2019
dc.description.abstractApple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent. the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.281 +/- 6.65x10(3) mu m(2) and 0.486 mm, and 0.73, 1.56, 0.70, 0.83. respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAssis, F. R., Pissarra, J., Morais, R. M. S. C., & Morais, A. M. M. B. (2019). Osmotic dehydration of cut apple: Mass transfer kinetics and microstructural changes. Acta Alimentaria, 48(1), 86–95. https://doi.org/10.1556/066.2019.48.1.10pt_PT
dc.identifier.doi10.1556/066.2019.48.1.10pt_PT
dc.identifier.eid85061432736
dc.identifier.eissn1588-2535
dc.identifier.issn0139-3006
dc.identifier.urihttp://hdl.handle.net/10400.14/28453
dc.identifier.wos000457441300010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAkadémiai Kiadópt_PT
dc.relation1528/13-0
dc.subjectApplept_PT
dc.subjectOsmotic dehydrationpt_PT
dc.subjectSorbitolpt_PT
dc.subjectSucrosept_PT
dc.subjectMathematical modellingpt_PT
dc.subjectMicrostructurept_PT
dc.titleOsmotic dehydration of cut apple: mass transfer kinetics and microstructural changespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage95
oaire.citation.issue1
oaire.citation.startPage86
oaire.citation.titleActa Alimentariapt_PT
oaire.citation.volume48
oaire.fundingStream5876
person.familyNamePissarra
person.familyNameMorais
person.familyNameBernardo
person.givenNameJosé
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.identifierR-000-8E2
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-idEE1F-B3CE-1FA1
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-9489-9904
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridA-6715-2010
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id6603316656
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
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relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
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