Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple
Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion c...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Rastogi, N.K. [verfasserIn] Angersbach, A. [verfasserIn] Niranjan, K. [verfasserIn] |
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E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2000 |
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Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 65(2000), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:65 ; year:2000 ; number:5 ; pages:0 |
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10.1111/j.1365-2621.2000.tb13597.x |
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| 520 | |a Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. | ||
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10.1111/j.1365-2621.2000.tb13597.x doi (DE-627)NLEJ24322138X DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| rehydration Angersbach, A. verfasserin aut Niranjan, K. verfasserin aut Knorr, D. oth In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 5 0 |
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10.1111/j.1365-2621.2000.tb13597.x doi (DE-627)NLEJ24322138X DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| rehydration Angersbach, A. verfasserin aut Niranjan, K. verfasserin aut Knorr, D. oth In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 5 0 |
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10.1111/j.1365-2621.2000.tb13597.x doi (DE-627)NLEJ24322138X DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| rehydration Angersbach, A. verfasserin aut Niranjan, K. verfasserin aut Knorr, D. oth In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 5 0 |
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10.1111/j.1365-2621.2000.tb13597.x doi (DE-627)NLEJ24322138X DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| rehydration Angersbach, A. verfasserin aut Niranjan, K. verfasserin aut Knorr, D. oth In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 5 0 |
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10.1111/j.1365-2621.2000.tb13597.x doi (DE-627)NLEJ24322138X DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| rehydration Angersbach, A. verfasserin aut Niranjan, K. verfasserin aut Knorr, D. oth In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 5 0 |
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Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple |
| abstract |
Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. |
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Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. |
| abstract_unstemmed |
Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24322138X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174209.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2000 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2000.tb13597.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24322138X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Rastogi, N.K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Rehydration kinetics of high-pressure pretreated (100, 300, and 500 MPa for 10 min) and osmotically dehydrated pineapple (Ananas comsus) cubes (2 × 2 × 1 cm) were studied at different temperatures (5, 25, and 35°C), and compared with ordinary osmotically dehydrated samples. The effective diffusion coefficients for water and solute were determined, assuming the rehydration process to be governed by Fickian diffusion. Diffusion coefficients for water absorption into the tissue as well as for solute diffusion out of the tissue were found to be lower in the samples subjected to high-pressure treatment. Further, the diffusion coefficients decreased with increase in treatment pressure. A possible explanation for the observed decrease in diffusion coefficients can be attributed to the permeabilization of cell membranes, the release of cellular components, and structural changes of the cell materials. The diffusion coefficients were correlated with rehydration temperature (T) and treatment pressure (P) by an Eq. of the form D = A exp[–(B.P + C/T)], where A, B, and C are constants.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">rehydration</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Angersbach, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Niranjan, K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Knorr, D.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">65(2000), 5, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:65</subfield><subfield code="g">year:2000</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2000.tb13597.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">65</subfield><subfield code="j">2000</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399845 |