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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/83018
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:15:46Zoai: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:13292025-09-29 11:15:46.911SEDICI (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 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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