Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Spatial Distribution Of Solutes And Water In Sucrose Solution Dehydrated Apples|
de Miranda Pizzi T.R.
|Abstract:||Half-fresh apples were immersed in sucrose solution (50% w/w, 27°C) during different times of exposition (2, 4, and 8 h). Then each fruit was sliced from the transversal exposed surface. Density, water, and sugar content were determined for each slice. A mathematical model was fitted to experimental data of water and sucrose content considering the global flux and the tissue shrinkage. By numerical analysis, the binary effective diffusion coefficients as a function of concentration were calculated, using material coordinates and integrating simultaneously two differential equations (for water and sucrose). The coefficients obtained are one or even two orders of magnitude lower than the ones for pure solutions and present an unusual concentration dependence. This comparison shows the influence of the tissue resistance to the diffusion. Copyright © 2005 Taylor & Francis, Inc.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.