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. and Perera, C. O. (2003) Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms. Journal of Food Science, 68 2: 563-570.


Author Bengtsson, G. B.
Rahman, M. S.
Stanley, R. A.
Perera, C. O.
Title Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms
Journal name Journal of Food Science  (ERA 2012 Listed)    (ERA 2010 Rank A)   Check publisher's open access policy
Publication date 2003-03
Sub-type Article
DOI 10.1111/j.1365-2621.2003.tb05712.x
Volume number 68
Issue number 2
ISSN 0022-1147
1750-3841
Start page 563
End page 570
Total pages 8
Place of publication Hoboken, NJ, United States
Publisher Wiley-Blackwell
Language eng
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.
Keyword Drying Mechanisms
Apple
Surfactant
Vacuum infiltration
Structure
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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