Publicación: EFFECT OF PULSED-VACUUM AND OHMIC HEATING ON THE OSMODEHYDRATION KINETICS, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF APPLES (CV. GRANNY SMITH)
Fecha
2011
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Innovative Food Science & Emerging Technologies
Resumen
THE INFLUENCE OF PULSED VACUUM (PVOD) AND OHMIC HEATING (OH) ON THE OSMOTIC DEHYDRATION (OD) KINETICS AND STRUCTURE OF APPLES WAS EVALUATED. APPLE CUBES (1 CM3) WERE IMMERSED IN A 65 ºBRIX SUCROSE SOLUTION AT 30, 40 AND 50 °C FOR 300 MIN. THE PVOD TREATMENT WAS CONDUCTED AT 5 KPA FOR 5 MIN, AND THE OH TREATMENT WAS CONDUCTED AT 100 V (ELECTRIC FIELD OF 13 V/CM). THE WATER LOSS, SOLID GAIN, AW, COLOR AND FIRMNESS WERE MEASURED, AND THE MICROSTRUCTURE WAS ANALYZED USING ELECTRONIC MICROSCOPY. THE LARGEST WATER LOSS WAS OBSERVED WITH THE OD/OH TREATMENT AT 50 °C. THE GREATEST AMOUNT OF SOLUTE UPTAKE AND SMALLEST FIRMNESS LOSS WERE OBTAINED WITH THE PVOD/OH TREATMENT AT 50 °C. COLOR DIFFERENCES WERE ASSOCIATED WITH THE LOSS OF CLARITY AND CORRESPONDED TO THE TRANSPARENCY GAIN. OH TREATMENTS LED TO CHANGES IN THE MICROSTRUCTURE, CELL WALLS AND TISSUES OF THE APPLES DUE TO THE ELECTROPORATION EFFECT, WHICH EXPLAINED THE INCREASE OF MASS TRANSFERENCE.
