Drying apple tissue

Albors, A., Salvatori, D., Andres, A., Chiralt, A., and Fito, P. 1998. Influence of the osmotic solution concentration on the structural and compositional profiles in dehydrated apple tissue. In Drying 98 (C.B. Akritis, D. Marinos-Kouris, and G.D. Saravacos, eds), Vol. A, pp. 877-885. Ziti Editions, Thessaloniki, Greece. 

Barat, J.M., Albors, A., Chiralt, A., and Fito, P. 1999. Equilibration of apple tissue in osmotic dehydration. Microstructural changes. Drying Technol. 17, 1375-1386. 

The determination of sugars in fruits and other materials involves extraction of the sample with 80% ethanol, transfer of sugars into an aqueous phase with the aid of a chloroform—methanol—water system (64 32 24) and drying. The analysis is carried out on SE-54 or SE-52 stationary phase after silylation [424,425]. The concentrations of monosaccharides can similarly be determined in the course of a fermentation process [426] and, after hydrolysis, also in polysaccharides from cellular walls and apple tissues [427,428]. SE-30 served as a stationary phase for these analyses. 

Water distribution during the drying of apple tissue 166... 

J.M. Barat, A. Albors, A. Chiralt, and P. Fito, Equilibrium of apple tissue in osmotic dehydration Microstructural changes. Drying TechnoL, 77 1375 (1999). 

A. Lenart, P.P. Lewicki, and Z. P acha, Water binding in the apple tissue during its diffusive processing. In Drying 86 (A.S. Mujumdar, ed.). Hemisphere Pubhshing Co., New York, 1986, p.516. 

A recent study by Wu et al. (2011) investigated the effect of a PEF pretreatment on the freeze-drying rate of apple tissue. These authors concluded that the drying rate of PEF-pretreated samples was improved, and attributed this effect to a facilitated diffusion of internal water. However, no information on the repeatability of experiments and statistical significance of results was provided, which limited the validity of this study. 

Amami, E., Vorobiev, E., Kechaou, N., 2005. Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Drying Technol. 23 581-595. 

Wiktor, A., Iwaniuk, M., Sledz, M., Nowacka, M., Chudoba, X, Witrowa-Rajchert, D., 2013. Drying kinetics of apple tissue treated by pulsed electric field. Drying Technol. 31 112-119. 

Pectin. Pectin [9000-69-5] is a generic term for a group of polysaccharides, mainly partially methoxylated polygalacturonic acids, which are located in the cell walls of all plant tissues. The main commercial sources of pectin are citms peel and apple pomace, where it represents 20—40% and 10—20% of the dry weight respectively. The pectin is extracted, the extract purified, and the pectin precipitated (50) increased extraction times lead to the production of low methoxyl pectins. 

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