Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration
- 30 January 2009
- journal article
- research article
- Published by Taylor & Francis Ltd in Drying Technology
- Vol. 27 (2), 220-225
- https://doi.org/10.1080/07373930802605883
Abstract
The effect of ultrasound-assisted osmotic dehydration applied at atmospheric pressure for different lengths of time on papaya tissue structure was evaluated. Ultrasound induced the loss of cellular adhesion, formation of large cell interspaces, and light rupture of the cell walls. The changes in the tissue structure caused by ultrasound application increased sugar loss, water loss, and effective water diffusivity. Ultrasound-assisted osmotic dehydration induced a gradual distortion in the shape of the cells, loss of cellular adhesion, and the formation of large channels caused by rupture of the cell walls. The changes caused by the application of osmotic dehydration resulted in high water loss and sugar gain.Keywords
This publication has 24 references indexed in Scilit:
- Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydrationLWT, 2008
- Ultrasound as pre-treatment for drying of fruits: Dehydration of bananaJournal of Food Engineering, 2007
- Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural propertiesJournal of Food Engineering, 2007
- Relation between mechanical properties and structural changes during osmotic dehydration of pumpkinFood Research International, 2007
- Food drying process by power ultrasoundUltrasonics, 2006
- Effect of osmosis time on structure, texture and pectic composition of strawberry tissueZeitschrift für Lebensmittel-Untersuchung und Forschung, 2006
- Osmotic pre-treatments in fruit processing: chemical, physical and structural effectsJournal of Food Engineering, 2001
- Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration CharacteristicsLWT, 2001
- Recent advances in the osmotic dehydration of foodsTrends in Food Science & Technology, 1994
- The role of Field-assisted techniques in solid/liquid separationFiltration + Separation, 1992