Abstract
This work studies the structural properties of plantain (Musa paradisiaca AAB) during osmotic dehydration (OD) and its
role on mass transfer phenomena. Drying temperatures of 40, 60 and 80°C and sucrose solutions of 29 and 45°Brix were
used in OD. Apparent and true volume, were measured using volumetric displacement and gas stereopycnometer methods.
Apparent (ρb
) and true densities (ρp) were calculated with volume data. Porosity (ε) and shrinkage (S) were calculated
based on ρb and ρp data. Apparent diffusion coefficient (Daw) of water and solids (Das) were calculated. Micrographs were
obtained for both, raw and dehydrated samples. The major water loss (WL) was found at 45°Brix dehydrated at 40 and
60°C, whereas the major solid gain (SG) was obtained at 45°Brix dehydrated at 80°C. A non-linear volume dependence on
loss moisture, as well as a ρp and ρb
increase and ε reduction with two pseudo-equilibrium periods was found. Micrographs
at different depths of the food tissue revealed the effect treatments on two structural anisotropy areas. Shrinkage, starch
gelatinization and swelling, as well as anisotropy affect the mass transfer
role on mass transfer phenomena. Drying temperatures of 40, 60 and 80°C and sucrose solutions of 29 and 45°Brix were
used in OD. Apparent and true volume, were measured using volumetric displacement and gas stereopycnometer methods.
Apparent (ρb
) and true densities (ρp) were calculated with volume data. Porosity (ε) and shrinkage (S) were calculated
based on ρb and ρp data. Apparent diffusion coefficient (Daw) of water and solids (Das) were calculated. Micrographs were
obtained for both, raw and dehydrated samples. The major water loss (WL) was found at 45°Brix dehydrated at 40 and
60°C, whereas the major solid gain (SG) was obtained at 45°Brix dehydrated at 80°C. A non-linear volume dependence on
loss moisture, as well as a ρp and ρb
increase and ε reduction with two pseudo-equilibrium periods was found. Micrographs
at different depths of the food tissue revealed the effect treatments on two structural anisotropy areas. Shrinkage, starch
gelatinization and swelling, as well as anisotropy affect the mass transfer
| Original language | English |
|---|---|
| Article number | 2 |
| Pages (from-to) | 441-456 |
| Number of pages | 15 |
| Journal | Revista Mexicana de Ingeniera Quimica |
| State | Published - 14 May 2016 |