TY - JOUR
T1 - Solute Transfer in Osmotic Dehydration of Vegetable Foods
T2 - A Review
AU - Muñiz-Becerá, Sahylin
AU - Méndez-Lagunas, Lilia L.
AU - Rodríguez-Ramírez, Juan
N1 - Publisher Copyright:
© 2017 Institute of Food Technologists®
PY - 2017/10
Y1 - 2017/10
N2 - While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion. Thus, new theories that may explain the solute transport are analyzed, considering the influence of the plant microstructure and its interaction with the physicochemical properties of osmotic liquid media. In particular, the surface adhesion phenomenon is analyzed and discussed, as a possible mechanism present during the transfer of solutes in OD.
AB - While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion. Thus, new theories that may explain the solute transport are analyzed, considering the influence of the plant microstructure and its interaction with the physicochemical properties of osmotic liquid media. In particular, the surface adhesion phenomenon is analyzed and discussed, as a possible mechanism present during the transfer of solutes in OD.
KW - adhesion phenomena
KW - microstructure
KW - osmotic dehydration
KW - solute transport
UR - http://www.scopus.com/inward/record.url?scp=85028928065&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.13857
DO - 10.1111/1750-3841.13857
M3 - Artículo de revisión
C2 - 28877345
SN - 0022-1147
VL - 82
SP - 2251
EP - 2259
JO - Journal of Food Science
JF - Journal of Food Science
IS - 10
ER -