Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration

Citation
Nk. Rastogi et al., Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration, J FOOD ENG, 45(1), 2000, pp. 25-31
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
0260-8774 → ACNP
Volume
45
Issue
1
Year of publication
2000
Pages
25 - 31
Database
ISI
SICI code
0260-8774(200007)45:1<25:SEOHHP>2.0.ZU;2-8
Abstract
During osmotic removal of water from foods, the osmotic dehydration front m oves From the surface of the food in contact with the surrounding osmotic s olution to the centre, which results in disintegration of cells due to osmo tic stress. When the food is pretreated with high hydrostatic pressure (HHP ), it also results in cell permeabilisation. The cell permeabilisation inde x (Z(p), as measured by an electrophysical measurement based on electrical impedance analysis) after high pressure treatment increases with time. Osmo tic dehydration of HHP-treated foods is faster than that of untreated foods . The stale of the cell membrane during osmotic dehydration of high-pressur e-pretreated samples can change from being partially to totally permeable, which leads to significant changes in the tissue architecture resulting in increased mass transfer rates during osmotic dehydration as compared to unt reated samples. (C) 2000 Elsevier Science Ltd. All rights reserved.