Reference : Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanni...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/36563
Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
English
Bchir, Brahim [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Souhail, Besbes [> >]
Attia, Hamadi [> >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
2009
International Journal of Food Science & Technology
Blackwell Publishing
44
2208-2217
Yes (verified by ORBi)
International
0950-5423
[en] osmotic dehydration ; Differential scanning calorimetry ; pomegranate
[en] Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/36563
also: http://hdl.handle.net/2268/124381
10.1111/j.1365-2621.2009.02061.x

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