Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

G. B. Bengtsson, M. S. Rahman, R. A. Stanley, C. O. Perera

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Drying behavior at 60°C was studied in uniform rings of apple fruit parenchyma after vacuum infiltration of fluids with different osmolality and surface tension. All infiltrations gave a halved final porosity. Both reduced surface tension and reduced osmolality caused tissue destruction shown as darker visual color. Addition of surfactant resulted in a high drying rate on a surface area basis corresponding to 15% more water lost after 2 h. The results indicate that biological mechanisms related to function and structure of living tissue are important for drying behavior. The apple ring model is suitable for further studies of biological and other types of drying behavior in relation to the tissue organization.

Original languageEnglish
Pages (from-to)563-570
Number of pages8
JournalJournal of Food Science
Volume68
Issue number2
Publication statusPublished - Mar 2003

Fingerprint

Malus
osmolality
Surface-Active Agents
surfactants
Osmolar Concentration
Fruit
Surface Tension
apples
drying
fruits
surface tension
infiltration (hydrology)
Porosity
Vacuum
Color
porosity
surface area
Water
color
tissues

Keywords

  • Apple
  • Drying mechanisms
  • Structure
  • Surfactant
  • Vacuum infiltration

ASJC Scopus subject areas

  • Food Science

Cite this

Apple rings as a model for fruit drying behavior : Effects of surfactant and reduced osmolality reveal biological mechanisms. / Bengtsson, G. B.; Rahman, M. S.; Stanley, R. A.; Perera, C. O.

In: Journal of Food Science, Vol. 68, No. 2, 03.2003, p. 563-570.

Research output: Contribution to journalArticle

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