Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 5, Issue 8, Pages 3075-3089Publisher
SPRINGER
DOI: 10.1007/s11947-011-0643-2
Keywords
Apple; Osmosis; Glucose; Trehalose; Water mobility; Rheology; Structure
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Funding
- Universidad de Buenos Aires
- CONICET
- ANPCyT of Argentina
- BID
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The impact of osmotic dehydration to water activity (a (w)) at 0.97 or 0.94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility (H-1-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E (d)); an increase in deformation at rupture (epsilon (R) (R) ), creep compliances (J (0), J (1), and J (2)), and fluidity (1/eta (0)) and a decrease in storage (G') and loss (GaEuro(3)) moduli, true rupture stress (sigma (R) (R) ), and proton transverse relaxation times (T (2i)) were induced by osmotic treatments. epsilon (R) (R) , C (1), and T (2i) parameters allowed to discriminate between the sugars used as osmotic agents while the different a (w) levels for each sugar resulted in changes in sigma (R) (R) , W, and T (2i) values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters.
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