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Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydration
J M Barat1, C Barrera, J M Frías
1Inst. of Food Engineering for Development, Dept. of Food Technology, Polytechnic Univ. of Valencia, Camino de Vera, s/n 46022 Valencia, Spain. jmbarat@tal.upv.es
Journal of Food Science
|November 13, 2007
Summary
During osmotic dehydration, apple tissues reach a higher solute concentration than the surrounding solution due to structural shrinkage. This phenomenon, termed overconcentration, is influenced by various processing factors.
Area of Science:
- Food Science
- Biophysics
Background:
- Osmotic dehydration is a common food preservation technique.
- Previous studies indicated solute concentration equilibrium between fruit and osmotic solution at extended processing times.
Purpose of the Study:
- To analyze and model changes in apple liquid phase composition during osmotic dehydration.
- To investigate the phenomenon of solute overconcentration in apple tissue.
Main Methods:
- Analysis of apple liquid phase composition during osmotic dehydration.
- Mathematical modeling of solute concentration changes.
- Experimental investigation of factors influencing overconcentration.
Main Results:
- Apple liquid phase solute concentration exceeded the osmotic solution concentration at maximum weight and volume loss.
- This overconcentration is attributed to apple tissue shrinkage and elastic response.
- Overconcentration rate is dependent on osmotic solution concentration, temperature, sample size, and cellular structure.
Conclusions:
- Apple tissue exhibits solute overconcentration during osmotic dehydration, contrary to previous assumptions of simple equilibrium.
- Tissue structural changes, specifically shrinkage, play a critical role in this phenomenon.
- Understanding these factors is crucial for optimizing osmotic dehydration processes for fruits.
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