Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse

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dc.contributor.authordel Valle, JM
dc.contributor.authorAranguiz, V
dc.contributor.authorDiaz, L
dc.date.accessioned2024-01-10T12:10:56Z
dc.date.available2024-01-10T12:10:56Z
dc.date.issued1998
dc.description.abstractIn this work an improved 'volumetric' procedure was developed to assess fruit porosity using a hydrodynamic mechanism, to replace the 'gravimetric' alternative proposed by Fito in 1994 This procedure also facilitated study of the kinetics of liquid infiltration in fruit pieces as a result of the application of a vacuum pulse. It was observed that apparent porosity increased as the absolute pressure of the vacuum pulse decreased, probably as a result of tissue damage or deformation-relaxation phenomena. In the case of apples, porosity increased from an initial value of about 0.20 to about 0.30, and this increase took place in a relatively short period (about 1 min after vacuum rupture). These values did not appear to be significantly (P < 0.01) affected by either apple variety (Granny Smith or Starking Delicious) or sucrose concentration (0 or 16% w/w) in the infiltrated solution, but increased during ambient storage. Porosity values for bananas and peaches are also reported. (C) 1998 Elsevier Science Limited. All rights reserved.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent15 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0260-8774(98)00110-1
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/S0260-8774(98)00110-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76617
dc.identifier.wosidWOS:000077264100007
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final221
dc.pagina.inicio207
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectOSMOTIC DEHYDRATION
dc.subjectDELICIOUS APPLES
dc.subjectPECTINMETHYLESTERASE
dc.titleVolumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse
dc.typeartículo
dc.volumen38
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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