Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)

Journal of Food Engineering - Tập 85 - Trang 84-93 - 2008
Yun Deng1, Yanyun Zhao2
1Harbin University of Commerce, Harbin, Heilongjiang Prov., 150076, PR China
2Department of Food Science and Technology, Oregon State University, 100 Weigand Hall, Corvallis, OR 97331, USA

Tài liệu tham khảo

Anderson, 1951, Techniques for the preservation of three dimensional structure in preparing specimens for the electron microscope, Transactions of the New York Academy of Sciences, 13, 130, 10.1111/j.2164-0947.1951.tb01007.x Barat, 1999, Equilibration of apple tissue in osmotic dehydration: Microstructural changes, Drying Technology, 17, 1375, 10.1080/07373939908917621 Bourne, 2002 Cárcel, 2007, Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution, Journal of Food Engineering, 78, 472, 10.1016/j.jfoodeng.2005.10.018 Chiralt, 2005, Physical and chemical changes induced by osmotic dehydration in plant tissues, Journal of Food Engineering, 67, 167, 10.1016/j.jfoodeng.2004.05.055 Collignan, 2001, Osmotic treatment of fish and meat products, Journal of Food Engineering, 49, 153, 10.1016/S0260-8774(00)00215-6 Cunha, 2001, Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation, International Journal Food Science and Technology, 36, 253, 10.1046/j.1365-2621.2001.t01-1-00447.x Cunha, 1998, Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function, Journal of Food Engineering, 37, 175, 10.1016/S0260-8774(98)00085-5 Deng, 2007, A mathematical model for predicting grape berry drop during storage, Journal of Food Engineering, 78, 500, 10.1016/j.jfoodeng.2005.10.027 Fito, 1994, Modelling of vacuum osmotic dehydration of food, Journal of Food Engineering, 22, 313, 10.1016/0260-8774(94)90037-X Gabaldón-Leyva, 2007, Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures, Journal of Food Engineering, 81, 374, 10.1016/j.jfoodeng.2006.11.011 Garcia-Pascual, 2006, Morchella esculenta (morel) rehydration process modeling, Journal of Food Engineering, 72, 346, 10.1016/j.jfoodeng.2004.12.014 Khin, 2007, Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration, Journal of Food Engineering, 79, 817, 10.1016/j.jfoodeng.2006.02.046 Krokida, 2000, Compression analysis of dehydrated agricultural products, Drying Technology, 18, 395, 10.1080/07373930008917711 Lewicki, 2005, Effect of osmotic dewatering on apple tissue structure, Journal of Food Engineering, 66, 43, 10.1016/j.jfoodeng.2004.02.032 Machado, 1998, Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water, International Journal of Food Science and Technology, 33, 225, 10.1046/j.1365-2621.1998.00197.x Martinez-Monzó, 1998, Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants, Journal of Food Science, 63, 499, 10.1111/j.1365-2621.1998.tb15772.x Mason, 1996, The uses of ultrasound in food technology, Ultrasonics Sonochemistry, 3, 253, 10.1016/S1350-4177(96)00034-X Monsalve-Gonzlez, 1993, Mass transfer and texture changes during processing of apples by combined methods, Journal of Food Science, 58, 1118, 10.1111/j.1365-2621.1993.tb06128.x Moreno, 2004, Osmotic dehydration and vacuum impregnation on physicochemical properties of chilean papaya (Carica candamarcensis), Journal of Food Science, 69, FEP102, 10.1111/j.1365-2621.2004.tb13361.x Mújica-Paz, 2003, Impregnation properties of some fruits at vacuum pressure, Journal of Food Engineering, 4, 307, 10.1016/S0260-8774(02)00155-3 Paes, 2006, Effect of vacuum impregnation-dehydration on the mechanical properties of apples, Drying Technology, 24, 1649, 10.1080/07373930601031489 Paes, 2007, Effect of vacuum and relaxation periods and solution concentration on the osmotic dehydration of apples, International of Journal of Food Science and Technology, 42, 441, 10.1111/j.1365-2621.2006.01255.x Palou, 1994, The use of the Peleg’s equation to model osmotic concentration of papaya, Drying Technology, 12, 965, 10.1080/07373939408960005 Peleg, 1988, An empirical model for description of moisture sorption curves, Journal of Food Science, 53, 1216, 10.1111/j.1365-2621.1988.tb13565.x Pizzocaro, 1993, Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride, Journal of Food Processing and Preservation, 17, 21, 10.1111/j.1745-4549.1993.tb00223.x Rastogi, 2000, Evaluation of mass transfer mechanisms during osmotic treatment of plant materials, Journal of Food Science, 65, 1016, 10.1111/j.1365-2621.2000.tb09409.x Reeve, 1953, Histological investigations of texture in apples. II. Structure and intercellular spaces, Food Research, 18, 604, 10.1111/j.1365-2621.1953.tb17756.x Sacchetti, 2003, Kinetic modeling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk, International Journal of Food Science and Technology, 38, 135, 10.1046/j.1365-2621.2003.00654.x Shewfelt, 1993 Simal, 1998, Use of ultrasound to increase mass transfer rates during osmotic dehydration, Journal of Food Engineering, 36, 323, 10.1016/S0260-8774(98)00053-3 Stojanovic, 2007, Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbit eye blueberries, Food Chemistry, 101, 898, 10.1016/j.foodchem.2006.02.044 Taiwo, 2002, Rehydration studies on pretreated and osmotically dehydrated apple slices, Journal of Food Science, 67, 842, 10.1111/j.1365-2621.2002.tb10687.x Taiwo, 2003, Osmotic dehydration of strawberry halves: Influence of osmotic agents and pretreatment methods on mass transfer and product characteristics, International Journal of Food Science and Technology, 38, 693, 10.1046/j.1365-2621.2003.00720.x Tapia, 1999, Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques, Food Science and Technology International, 5, 41, 10.1177/108201329900500104 Yadav, 2006, Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs, Journal of Food Process Engineering, 29, 234, 10.1111/j.1745-4530.2006.00046.x Zhao, 2004, Practical applications of vacuum impregnation in fruit and vegetable processing, Trends in Food Science and Technology, 15, 434, 10.1016/j.tifs.2004.01.008