Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2006.02.046
Title: Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration
Authors: Khin, M.M.
Zhou, W. 
Perera, C.O. 
Keywords: Coating
Dehydration efficiency index
Osmotic dehydration
Performance ratio
Issue Date: Apr-2007
Citation: Khin, M.M., Zhou, W., Perera, C.O. (2007-04). Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration. Journal of Food Engineering 79 (3) : 817-827. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2006.02.046
Abstract: The combined treatment of coating and osmotic dehydration to apples was carried out by using dextrose and sucrose as osmotic agents. Prior to osmotic dehydration, apple cubes were coated using two hydrophilic coating materials, sodium alginate and low methoxyl pectinate (LMP). The effect of process variables, including the concentration and temperature of the osmotic medium, on the performance ratio and dehydration efficiency index was studied. Higher performance ratio was found in the coated apples at high temperature of 55 °C. Better performance was obtained when sucrose was the osmotic agent as compared to dextrose. Better dehydration efficiency was found in the coated samples at higher temperatures than at low temperature. Among the two osmotic agents, sucrose, with larger molecular size, could provide higher dehydration efficiency compared to dextrose. SEM results revealed that the cellular structure of the coated apples was better maintained than that of the non-coated samples, when osmotically dehydrated by sucrose solution at 55 °C. This may be due to the fact that the coating materials could well prevent the solute uptake and maintain the cell wall structure of the apples. In addition, the coated apples osmotically dehydrated by dextrose solution showed collapse of the cell structure. © 2006 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/76351
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2006.02.046
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