Effect of osmotic dehydration on viscoelastic properties of apple and banana

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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 http://hdl.handle.net/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

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