Effect of osmotic dehydration on viscoelastic properties of apple and banana

Krokida, MK; Karathanos, VT; Maroulis, ZB

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:15:34Z
dc.date.available	2014-03-01T01:15:34Z
dc.date.issued	2000	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13598
dc.subject	compression	en
dc.subject	stress relaxation	en
dc.subject	apple	en
dc.subject	banana	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	DRYING BEHAVIOR	en
dc.subject.other	PRODUCT QUALITY	en
dc.subject.other	WATER ACTIVITY	en
dc.subject.other	POTATO	en
dc.subject.other	CARROT	en
dc.title	Effect of osmotic dehydration on viscoelastic properties of apple and banana	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373930008917746	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373930008917746	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	The rheological behavior of osmotically dehydrated apple and banana was examined under uniaxial compression and relaxation tests of cylindrical specimens. Compression and relaxation tests were performed, following air drying of osmotically pre-treated samples, at various moisture contents ranging from 0.1 to 1.5 kg/kg dry basis. The maximum stress and the corresponding strain were correlated to the moisture content using simple mathematical equations. It was shown that both parameters increase as water was removed and their values are significantly higher than the corresponding values for untreated air dried samples. The effect of moisture content on compressive behavior of osmotically dried materials was introduced through its effect on the four model parameters: the maximum stress (sigma(max)), the maximum strain (epsilon(max)), the elastic parameter (E) and the viscoelastic exponent (p). The stress relaxation data of osmotically treated samples were modeled using a two-term Maxwell model. It was shown that osmotic pre-treatment increased the remaining force and it decreased the relaxation time of dehydrated samples. The osmotic dehydration and therefore the sugar gain tend to increase the viscous nature of fruits and decrease their elasticity for both materials, causing plasticity of the structure.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	DRYING TECHNOLOGY	en
dc.identifier.doi	10.1080/07373930008917746	en
dc.identifier.isi	ISI:000086414400007	en
dc.identifier.volume	18	en
dc.identifier.issue	4-5	en
dc.identifier.spage	951	en
dc.identifier.epage	966	en