Osmo-dehydration of apple pulp studied by means of classical and Knudsen thermogravimetric approach

Paola Pani, Marco Signorelli, Alberto Schiraldi, Danila Torreggiani

Research output: Contribution to journalArticle

Abstract

Classical thermogravimetry and its modification with Knudsen cells were employed to quantitatively investigate the osmo-dehydration of apple pulp samples. The data allowed realization of the complex mechanism of the process, which is not a mere solvent depletion, since it also implies sugar exchanges between the apple tissue and the hypertonic syrup used to dehydrate the fruit. The comparison between different hypertonic syrups, all at the same water activity, showed that maltose is more effective than either sucrose or a mixture of sugars that mimics the saccharide content of the apple. The conclusions are supported by a thermodynamic analysis of the aqueous solutions of these sugars at a concentration level as large as that of the hypertonic syrups used for the osmo-dehydration process.

Original languageEnglish
Pages (from-to)383-390
Number of pages8
JournalJournal of Thermal Analysis and Calorimetry
Volume102
Issue number1
DOIs
Publication statusPublished - Oct 2010

Keywords

  • Apple
  • Osmo-dehydration
  • Thermogravimetry
  • Water

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics

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