Classical thermogravimetry and its modification with Knudsen cells were employed to quantitatively investigate the osmo-dehydration of apple pulp samples. The data allowed realization of the complex mechanism of the process, which is not a mere solvent depletion, since it also implies sugar exchanges between the apple tissue and the hypertonic syrup used to dehydrate the fruit. The comparison between different hypertonic syrups, all at the same water activity, showed that maltose is more effective than either sucrose or a mixture of sugars that mimics the saccharide content of the apple. The conclusions are supported by a thermodynamic analysis of the aqueous solutions of these sugars at a concentration level as large as that of the hypertonic syrups used for the osmo-dehydration process.
Osmo-dehydration of apple pulp studied by means of classical and Knudsen thermogravimetric approach / P. Pani, M. Signorelli, A. Schiraldi, D. Torreggiani. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 102:1(2010 Oct), pp. 383-390.
Osmo-dehydration of apple pulp studied by means of classical and Knudsen thermogravimetric approach
P. PaniPrimo
;M. SignorelliSecondo
;A. SchiraldiPenultimo
;
2010
Abstract
Classical thermogravimetry and its modification with Knudsen cells were employed to quantitatively investigate the osmo-dehydration of apple pulp samples. The data allowed realization of the complex mechanism of the process, which is not a mere solvent depletion, since it also implies sugar exchanges between the apple tissue and the hypertonic syrup used to dehydrate the fruit. The comparison between different hypertonic syrups, all at the same water activity, showed that maltose is more effective than either sucrose or a mixture of sugars that mimics the saccharide content of the apple. The conclusions are supported by a thermodynamic analysis of the aqueous solutions of these sugars at a concentration level as large as that of the hypertonic syrups used for the osmo-dehydration process.File | Dimensione | Formato | |
---|---|---|---|
Pani2010_Article_Osmo-dehydrationOfApplePulpStu.pdf
accesso riservato
Tipologia:
Publisher's version/PDF
Dimensione
542.95 kB
Formato
Adobe PDF
|
542.95 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.