Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple

Citation
Nk. Rastogi et al., Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple, J FOOD SCI, 65(5), 2000, pp. 838-841
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
0022-1147 → ACNP
Volume
65
Issue
5
Year of publication
2000
Pages
838 - 841
Database
ISI
SICI code
0022-1147(200007/08)65:5<838:RKOHPA>2.0.ZU;2-K
Abstract
Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 x 2 x 1 cm) were studied at different temperatures (5, 25, and 35 degrees C), a nd compared with ordinary osmotically dehydrated samples. The effective dif fusion coefficients for water and solute were determined, assuming the rehy dration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out o f the tissue were found to be lower in the samples subjected to high-pressu re treatment. Further, the diffusion coefficients decreased with increase i n treatment pressure. A possible explanation for the observed decrease in d iffusion coefficients can be attributed to the permeabilization of cell mem branes, the release of cellular components, and structural changes of the c ell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[ -(B.P + C/T)], where A, B, and C are constants.