FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 75-78.doi: 10.7506/spkx1002-6630-200907017

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Effects of Temperature on Firmness and Microstructure of Pulsed Vacuum Osmodehydrated Apples

DENG Yun1 ZHANG Qing-gang2 YANG Hong-shun3   

  1. (1.School of Agriculture and Biology, Shanghai JiaoTong University, Shanghai 200240, China
    2. College of Civil and Refrigeration Engineering, Harbin University of Commerce, Harbin 150076, China
    3. School of of Cereals, Oils and Foods, Henan University of Technology, Zhengzhou 450052, China)
  • Received:2008-06-05 Revised:2008-11-21 Online:2009-04-01 Published:2010-12-29
  • Contact: DENG Yun1 E-mail:y_deng@sjtu.edu.cn

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Abstract:

The effect of temperature on firmness degradation kinetics and microstructure of apples was investigated during pulsed vacuum osmodehydration. The samples submerged in 55% (W/W) sucrose solution were dehydrated for 8 h at 25 ℃, 40 ℃ and 50 ℃ under pulsed vacuum condition, respectively. The results indicated that the rate of firmness loss is high in the initial stage and relatively slow in the later stage with the increase of time, and the firmness loss and 1/k1 values increase with the increase of the osmosis temperature. Peleg’s model could reasonably describe firmness degradation kinetics of the apples under examined conditions, and the value of activation energy is 31182 J/mol. The osmotic temperature of 50 ℃ leads to the largest amount of firmness loss, the severest cell modification and structure collapse of osmodehydrated apples.

Key words: apple, firmness, pulsed vacuum osmodehydration, Peleg’s model, microstructure

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