Abstract
Osmotic dehydration is an operation that is commonly used to obtain minimally processed high-moisture fruits with characteristics close to those of fresh fruits. Many mechanisms are involved in mass transfer of solutes inside the product with an opposite flux of water, but also physical, micro-, and macrostructural modifications occur that influence interactions between water, structure, chemical compounds, and the mechanical behavior of fruits (Alzamora et al. 2000).
S.M. Alzamora is member of Consejo Nacional de Investigaciones CientÃficas y Técnicas de la República Argentina.
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Abbreviations
- 1H NMR:
-
Pulsed nuclear magnetic resonance spectrometer
- C1:
-
Constant
- C2:
-
Constant
- C3:
-
Constant
- CPMG:
-
Carr-Purcell-Meiboom-Gill sequence
- E d :
-
Deformability modulus
- γ :
-
Strain
- G′:
-
Storage moduli
- G″:
-
Loss moduli
- h 0 :
-
Coefficient of viscosity associated with Newtonian flow
- h i :
-
Coefficients of viscosity associated with the Kelvin-Voigt elements
- J (t t):
-
Creep compliance
- J 0 :
-
Instantaneous compliance
- J i :
-
Retarded compliances
- λ i :
-
Retardation times
- LM:
-
Optical microscopy
- LM:
-
Light microscopy
- MANOVA:
-
Multivariate analysis of variance
- σR:
-
True stress
- (σ R R):
-
True rupture stress
- Ï„ :
-
Constant stress applied
- t :
-
Time
- T 2 :
-
Transverse relaxation times
- TEM:
-
Transmission electron microscopy
- TEM:
-
Transmission electron microscopy
- W :
-
Work at rupture or toughness
- w :
-
Frequency
- ε R :
-
Hencky strain
- ε R R :
-
True rupture strain at σ R R
References
Alzamora SM, Castro MA, Vidales SL, Nieto AB, Salvatori DM (2000) The role of tissue microstructure in the textural characteristics of minimally processed fruits. In: Alzamora SM, Tapia MS, López MA (eds) Minimally processed fruits and vegetables: fundamental aspects and applications. Aspen Publishers Inc, Gaithersburg, MD
Ferrando M, Spiess WEL (2001) Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. J Food Eng 49:115–127
Martinez VY, Nieto AB, Salvatori DM, Castro MA, Viollaz PE, Alzamora SM (2007) Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration. J Food Eng 83:394–403
Peleg M (1978) An empirical method for estimation of the yield stress from relaxation data. Mater Sci Eng 33:289–293
Peleg M (1984) A note on the various strain measures at large compressive deformations. J Texture Stud 15:317–326
Acknowledgements
The authors want to thank the financial support from Universidad de Buenos Aires, CONICET, and ANPCyT of Argentina and from BID. They also thank Cargill Inc., Argentina, and EXPOFRUT S.A. for supplying the trehalose and the apples.
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Vicente, S., Nieto, A., Alzamora, S.M. (2015). Effects of a w Reduction and Type of Sugar in Rheological Behavior, Water Mobility, and Structural Changes in Apples. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_31
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_31
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