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Studies on some raw material characteristics in different Swedish apple varieties

Mavroudis, Nikolaos LU ; Dejmek, Petr LU and Sjöholm, Ingegerd LU (2004) In Journal of Food Engineering 62(2). p.121-129
Abstract
Some raw material characteristics were evaluated in three apple varieties cultivated in Southern Sweden, namely Kim, Mutsu and Jonagold. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The texture profile analysis revealed cortex anisotropy of the three apple varieties studied. The porosity and bulk density varied depending on the sampling location within the apple. More specifically, in each variety the bulk density increased by about 10% on going from the skin to the core of the apple, while the porosity decreased by about 50-60% from the skin to the core of the apple. Experiments to... (More)
Some raw material characteristics were evaluated in three apple varieties cultivated in Southern Sweden, namely Kim, Mutsu and Jonagold. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The texture profile analysis revealed cortex anisotropy of the three apple varieties studied. The porosity and bulk density varied depending on the sampling location within the apple. More specifically, in each variety the bulk density increased by about 10% on going from the skin to the core of the apple, while the porosity decreased by about 50-60% from the skin to the core of the apple. Experiments to evaluate the tissue pore accessibility, performed by immersion in apple juice, showed that for the agitation levels used in osmotic processing the Kim apple variety had the lowest pore accessibility. Following a simple analysis of the pore accessibility experiments it was inferred that, irrespective of the dominating mechanism driving the osmotic medium into the pores of apple tissue, the pore penetration of the osmotic medium alone cannot explain the extent and the speed of solids uptake during osmotic processing. (C) 2003 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Mass transfer, Tissue structure, Osmotic dehydration, Porosity, Bulk density
in
Journal of Food Engineering
volume
62
issue
2
pages
121 - 129
publisher
Elsevier
external identifiers
  • wos:000188089300002
  • scopus:0242608656
ISSN
0260-8774
DOI
10.1016/S0260-8774(03)00200-0
language
English
LU publication?
yes
id
0f6de5b9-c210-4c14-a5a8-b60398f88eee (old id 139275)
date added to LUP
2007-07-19 08:36:17
date last changed
2017-01-01 07:19:55
@article{0f6de5b9-c210-4c14-a5a8-b60398f88eee,
  abstract     = {Some raw material characteristics were evaluated in three apple varieties cultivated in Southern Sweden, namely Kim, Mutsu and Jonagold. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The texture profile analysis revealed cortex anisotropy of the three apple varieties studied. The porosity and bulk density varied depending on the sampling location within the apple. More specifically, in each variety the bulk density increased by about 10% on going from the skin to the core of the apple, while the porosity decreased by about 50-60% from the skin to the core of the apple. Experiments to evaluate the tissue pore accessibility, performed by immersion in apple juice, showed that for the agitation levels used in osmotic processing the Kim apple variety had the lowest pore accessibility. Following a simple analysis of the pore accessibility experiments it was inferred that, irrespective of the dominating mechanism driving the osmotic medium into the pores of apple tissue, the pore penetration of the osmotic medium alone cannot explain the extent and the speed of solids uptake during osmotic processing. (C) 2003 Elsevier Ltd. All rights reserved.},
  author       = {Mavroudis, Nikolaos and Dejmek, Petr and Sjöholm, Ingegerd},
  issn         = {0260-8774},
  keyword      = {Mass transfer,Tissue structure,Osmotic dehydration,Porosity,Bulk density},
  language     = {eng},
  number       = {2},
  pages        = {121--129},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Studies on some raw material characteristics in different Swedish apple varieties},
  url          = {http://dx.doi.org/10.1016/S0260-8774(03)00200-0},
  volume       = {62},
  year         = {2004},
}