Water Sorption Characteristics of Sugar Impregnated Strawberries

Autor:	L.N. Gerschenson, L.F. Malec, Stella M. Alzamora, S.L. Viadles
Rok vydání:	1995
Předmět:	Supersaturation Sucrose Chromatography Water activity General Chemical Engineering Sorption Osmosis complex mixtures law.invention chemistry.chemical_compound chemistry Chemical engineering law Physical and Theoretical Chemistry Crystallization Sugar Dissolution
Zdroj:	Drying Technology. 13:1993-2010
ISSN:	1532-2300 0737-3937
Popis:	Sorption behaviour of fresh and sucrose or glucose impreqnated strawberries in the a, ranqe 0.11-0.90 was determined at 28°C. For both- fresh and osmosed strawberries, the sorption isotherms displaved hysteresis Osmotic treatment produced a complex influence on the fruit behaviour that might be explained in terms of the chemical complexity of the systems, sucrose hydrolysis, sugar supersaturation, kinetic impediment to solute dissolution and crystallization of sugar.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a07ad26b3a43844f4a3045e4c7332cb3 https://doi.org/10.1080/07373939508917060 Zobrazit plný text záznamu