Kinetic parameterisation of osmodehydration of strawberry slices in sucrose and sorbitol syrups is achieved by applying usual determinations of water loss and solute gain together with Image Analysis, Electronic-nose and HS/GC techniques. Fick’s law best fits data and effective diffusivity values are computed. Sucrose promotes an early sugar impregnation, a colour brightening and a faster increase of fermentation compounds.
Kinetic approach to aroma and structure changes during strawberry osmodehydration / M. Riva, P. Pani, S. Buratti, F. Gerli, A. Rizzolo, D. Torreggiani - In: Chemical Engineering Transaction, Vol. VI, 2005 – ICheaP-7 Proceedings / S. Pierucci. - Milano : AIDIC, 2005. - ISBN 88-900775-7-3. - pp. 903-910 (( Intervento presentato al 7°. convegno The Seventh Italian Conference on Chemical and Process Engineering tenutosi a Giardini Naxos, Italy nel 2005.
Kinetic approach to aroma and structure changes during strawberry osmodehydration
M. RivaPrimo
;S. Buratti;
2005
Abstract
Kinetic parameterisation of osmodehydration of strawberry slices in sucrose and sorbitol syrups is achieved by applying usual determinations of water loss and solute gain together with Image Analysis, Electronic-nose and HS/GC techniques. Fick’s law best fits data and effective diffusivity values are computed. Sucrose promotes an early sugar impregnation, a colour brightening and a faster increase of fermentation compounds.
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