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Influence of pulsed vacuum osmotic dehydration on mass transfer, color and rheological properties of mango slices

机译:脉冲真空渗透脱水对芒果片的传质,颜色和流变特性的影响

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摘要

The aim of this work was to study rheological and colour properties and process kinetics of mango slices subject to pulsed vacuum osmotic dehydration. The slices were immersed in osmotic sucrose solutions (45, 55 and 65 ºBrix) at 20 or 30 ºC. At the beginning, a sub-atmospheric pressure was applied or not to the solid-liquid system (50 or 100 mbar of pressure) for 10 minutes followed by an atmospheric pressure operation up to 5 hours. Fruit samples were evaluated after pre-determined times in terms of weight loss, water loss, solids gain, a w, colour and rheological properties (stress and strain at rupture). The concentration and temperature increases lead to a weight and water reduction. Solid gain was favoured by lower concentration and a higher temperature and by the pulsed vacuum application. The sample softening, which is characterized by a reduction of maximum stress at rupture, and the increased stress on strain at rupture ocurred at the great solids updake conditions. The colour parameters did not change during the dehydration process.
机译:这项工作的目的是研究经过脉冲真空渗透脱水的芒果片的流变学和颜色特性以及过程动力学。将切片浸入20或30ºC的渗透性蔗糖溶液(45、55和65ºBrix)中。开始时,将低于大气压的压力施加或不施加到固液系统(50或100 mbar的压力)达10分钟,然后进行大气压操作达5个小时。在预定的时间后,根据重量损失,水分损失,固体增加,w,颜色和流变性质(破裂时的应力和应变)评估水果样品。浓度和温度升高导致重量减轻和水份减少。较低的浓度和较高的温度以及脉冲真空施加有利于固体增益。样品软化的特征是,在较大的固体吸收条件下,断裂时的最大应力减小,并且断裂时的应变应力增大。在脱水过程中颜色参数没有变化。

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