Rate of water loss and sugar uptake during the osmotic dehydration of pineapple

Autores
Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50°C). As temperature increased from 30 to 50°C, the apparent moisture and sucrose diffusivities (Dw and Ds) increased 3.8 and 2.8 times, respectively, therefore, the dehydration efficiency index (Dw/Ds) increased with temperature. The loss of glucose and fructose increased with temperature too. It was found that the solute content was a linear function of the moisture content and this relation was independent of the temperature during the first 600 minutes of dehydration.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Biología
Concentration profiles
Osmotic dehydration
Pineapple
Sugars content
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/83018
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/83018
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Rate of water loss and sugar uptake during the osmotic dehydration of pineappleRamallo, Laura AnaMascheroni, Rodolfo HoracioBiologíaConcentration profilesOsmotic dehydrationPineappleSugars contentWater loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50°C). As temperature increased from 30 to 50°C, the apparent moisture and sucrose diffusivities (Dw and Ds) increased 3.8 and 2.8 times, respectively, therefore, the dehydration efficiency index (Dw/Ds) increased with temperature. The loss of glucose and fructose increased with temperature too. It was found that the solute content was a linear function of the moisture content and this relation was independent of the temperature during the first 600 minutes of dehydration.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2005info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf761-770http://sedici.unlp.edu.ar/handle/10915/83018enginfo:eu-repo/semantics/altIdentifier/issn/1516-8913info:eu-repo/semantics/altIdentifier/doi/10.1590/S1516-89132005000600012info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T16:56:37Zoai:sedici.unlp.edu.ar:10915/83018Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 16:56:37.515SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
title Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
spellingShingle Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
Ramallo, Laura Ana
Biología
Concentration profiles
Osmotic dehydration
Pineapple
Sugars content
title_short Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
title_full Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
title_fullStr Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
title_full_unstemmed Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
title_sort Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
dc.creator.none.fl_str_mv Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author Ramallo, Laura Ana
author_facet Ramallo, Laura Ana
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Biología
Concentration profiles
Osmotic dehydration
Pineapple
Sugars content
topic Biología
Concentration profiles
Osmotic dehydration
Pineapple
Sugars content
dc.description.none.fl_txt_mv Water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50°C). As temperature increased from 30 to 50°C, the apparent moisture and sucrose diffusivities (Dw and Ds) increased 3.8 and 2.8 times, respectively, therefore, the dehydration efficiency index (Dw/Ds) increased with temperature. The loss of glucose and fructose increased with temperature too. It was found that the solute content was a linear function of the moisture content and this relation was independent of the temperature during the first 600 minutes of dehydration.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50°C). As temperature increased from 30 to 50°C, the apparent moisture and sucrose diffusivities (Dw and Ds) increased 3.8 and 2.8 times, respectively, therefore, the dehydration efficiency index (Dw/Ds) increased with temperature. The loss of glucose and fructose increased with temperature too. It was found that the solute content was a linear function of the moisture content and this relation was independent of the temperature during the first 600 minutes of dehydration.
publishDate 2005
dc.date.none.fl_str_mv 2005
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/83018
url http://sedici.unlp.edu.ar/handle/10915/83018
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1516-8913
info:eu-repo/semantics/altIdentifier/doi/10.1590/S1516-89132005000600012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
761-770
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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