Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/75592
Title: Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms
Authors: Bengtsson, G.B.
Rahman, M.S.
Stanley, R.A.
Perera, C.O. 
Keywords: Apple
Drying mechanisms
Structure
Surfactant
Vacuum infiltration
Issue Date: Mar-2003
Source: Bengtsson, G.B.,Rahman, M.S.,Stanley, R.A.,Perera, C.O. (2003-03). Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms. Journal of Food Science 68 (2) : 563-570. ScholarBank@NUS Repository.
Abstract: Drying behavior at 60°C was studied in uniform rings of apple fruit parenchyma after vacuum infiltration of fluids with different osmolality and surface tension. All infiltrations gave a halved final porosity. Both reduced surface tension and reduced osmolality caused tissue destruction shown as darker visual color. Addition of surfactant resulted in a high drying rate on a surface area basis corresponding to 15% more water lost after 2 h. The results indicate that biological mechanisms related to function and structure of living tissue are important for drying behavior. The apple ring model is suitable for further studies of biological and other types of drying behavior in relation to the tissue organization.
Source Title: Journal of Food Science
URI: http://scholarbank.nus.edu.sg/handle/10635/75592
ISSN: 00221147
Appears in Collections:Staff Publications

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