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Mechanisms and prevention of plant tissue collapse during dehydration: A critical review.

Prothon, Frédéric LU ; Ahrne, L and Sjöholm, Ingegerd LU (2003) In Critical Reviews in Food Science and Nutrition 43(4). p.447-479
Abstract
The appearance and functional properties are primordial in the quality assessment of semifinished fruit and vegetable products. These properties are often associated with shrunken, shriveled, darkened materials of poor rehydration ability after been subjected to air-drying—the most used drying method in the food industry. Fruits and vegetables are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. Collapse is an overall term that has different meanings and scale-settings in the literature depending on whether the author is a plant physiologist, a food technologist, a chemical engineer, or a material scientist. Some clarifications are given in this particular but wide field.



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The appearance and functional properties are primordial in the quality assessment of semifinished fruit and vegetable products. These properties are often associated with shrunken, shriveled, darkened materials of poor rehydration ability after been subjected to air-drying—the most used drying method in the food industry. Fruits and vegetables are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. Collapse is an overall term that has different meanings and scale-settings in the literature depending on whether the author is a plant physiologist, a food technologist, a chemical engineer, or a material scientist. Some clarifications are given in this particular but wide field.



The purpose of this work was to make a state-of-the-art contribution to the structural and textural effects of different types of dehydration on edible plant products and give a basis for preventing this phenomenon. The plant tissue is described, and the primordial role of the cell wall in keeping the structural integrity is emphasized. Water and its functionality at macro and micro levels of the cellular tissue are reviewed as well as its transport during dehydration. The effects of both dehydration and rehydration are described in detail, and the term "textural collapse" is proposed as an alternative to structural collapse. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Critical Reviews in Food Science and Nutrition
volume
43
issue
4
pages
447 - 479
publisher
Taylor & Francis
external identifiers
  • wos:000184714400004
  • pmid:12940419
  • scopus:0642343099
ISSN
1040-8398
language
English
LU publication?
yes
id
524a3911-11fc-4b67-a486-d0eb7fbcdab6 (old id 129455)
alternative location
http://www.ingentaconnect.com/content/tandf/bfsn/2003/00000043/00000004/art00004
date added to LUP
2007-07-19 09:47:25
date last changed
2018-01-07 05:42:00
@article{524a3911-11fc-4b67-a486-d0eb7fbcdab6,
  abstract     = {The appearance and functional properties are primordial in the quality assessment of semifinished fruit and vegetable products. These properties are often associated with shrunken, shriveled, darkened materials of poor rehydration ability after been subjected to air-drying—the most used drying method in the food industry. Fruits and vegetables are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. Collapse is an overall term that has different meanings and scale-settings in the literature depending on whether the author is a plant physiologist, a food technologist, a chemical engineer, or a material scientist. Some clarifications are given in this particular but wide field.<br/><br>
<br/><br>
The purpose of this work was to make a state-of-the-art contribution to the structural and textural effects of different types of dehydration on edible plant products and give a basis for preventing this phenomenon. The plant tissue is described, and the primordial role of the cell wall in keeping the structural integrity is emphasized. Water and its functionality at macro and micro levels of the cellular tissue are reviewed as well as its transport during dehydration. The effects of both dehydration and rehydration are described in detail, and the term "textural collapse" is proposed as an alternative to structural collapse.},
  author       = {Prothon, Frédéric and Ahrne, L and Sjöholm, Ingegerd},
  issn         = {1040-8398},
  language     = {eng},
  number       = {4},
  pages        = {447--479},
  publisher    = {Taylor & Francis},
  series       = {Critical Reviews in Food Science and Nutrition},
  title        = {Mechanisms and prevention of plant tissue collapse during dehydration: A critical review.},
  volume       = {43},
  year         = {2003},
}