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Evaluation of mass transfer mechanisms during osmotic treatment of plant materials.

Rastogi, N. K. and Angersbach, A. and Knorr, D. (2000) Evaluation of mass transfer mechanisms during osmotic treatment of plant materials. Journal of Food Science, 65 (6). pp. 1016-1019.

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Abstract

The proportion of intact, damaged, and ruptured (non-intact) cells (Zp) due to osmotic stress during osmotic treatment of potato was monitored using electrophysical measurement based on electrical impedance analysis. Osmotic stress on potato cell culture made cell membranes shrink thereby damaging the cells. The proportion of the ruptured and shrunk cells within the samples increased with the increase in concentration of solute in the osmotic solution. The osmotic removal of water from thin potato slices started at a critical osmotic pressure. Once the critical osmotic pressure was exceeded, mass transfer was rapid and the cells lost substantial amounts of water due to rupture of cell membranes.

Item Type: Article
Uncontrolled Keywords: osmotic treatment, osmotic dehydration, osmotic pressure, cell culture, potato, mass transfer
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2011 10:45
Last Modified: 28 Dec 2011 09:46
URI: http://ir.cftri.com/id/eprint/4149

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