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

In 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 ap...

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Bibliographic Details
Published in:Journal of food engineering 1998-11, Vol.38 (2), p.207-221
Main Authors: del Valle, J.M., Aránguiz, V., Díaz, L.
Format: Article
Language:English
Subjects:
analytical methods
apples
bananas
Biological and medical sciences
cultivars
Deformation
duration
food analysis
food composition
Food industries
food processing quality
Food storage
fruit
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hydrodynamics
Infiltration
kinetics
peaches
Porosity
Reaction kinetics
Relaxation processes
sucrose
Sugar (sucrose)
Tissue
vacuum pumps
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Summary:In 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.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(98)00110-1