Study of rehydration of osmotically pretreated dried fruit samples

Bakalis, S; Karathanos, VT

dc.contributor.author	Bakalis, S	en
dc.contributor.author	Karathanos, VT	en
dc.date.accessioned	2014-03-01T01:23:08Z
dc.date.available	2014-03-01T01:23:08Z
dc.date.issued	2005	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16832
dc.subject	Effective water diffusivity	en
dc.subject	Osmotic pretreatment	en
dc.subject	Rehydration	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Crystallization	en
dc.subject.other	Drying	en
dc.subject.other	Fruits	en
dc.subject.other	Moisture	en
dc.subject.other	Osmosis	en
dc.subject.other	Sugars	en
dc.subject.other	Water	en
dc.subject.other	Hydration kinetics	en
dc.subject.other	Osmotic treatment	en
dc.subject.other	Rehydration	en
dc.subject.other	Water diffusivity	en
dc.subject.other	Hydration	en
dc.subject.other	hydration	en
dc.subject.other	Apples	en
dc.subject.other	Crystallization	en
dc.subject.other	Drying	en
dc.subject.other	Hydration	en
dc.subject.other	Moisture	en
dc.subject.other	Osmosis	en
dc.subject.other	Sugars	en
dc.subject.other	Water	en
dc.title	Study of rehydration of osmotically pretreated dried fruit samples	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/DRT-200054129	en
heal.identifier.secondary	http://dx.doi.org/10.1081/DRT-200054129	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Hydration properties of osmotically pretreated apple samples were studied during storage in a humid environment. Hydration kinetics was measured and the effective water diffusivity was estimated. The hydration kinetics showed that there was a gradual water uptake to a maximum moisture content significantly lower than the expected equilibrium moisture content. Products that absorbed a high quantity of moisture during rehydration seemed to lose water. The explanation for the decreasing moisture content, after a certain moisture uptake, was related to the crystallization of amorphous sugars. The diffusion coefficient of water durin rehydration of dried apple samples depends strongly on the osmotic treatment. Copyright © 2005 Taylor & Francis, Inc.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1081/DRT-200054129	en
dc.identifier.isi	ISI:000228269400008	en
dc.identifier.volume	23	en
dc.identifier.issue	3	en
dc.identifier.spage	533	en
dc.identifier.epage	549	en