Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue

Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables

“…When a fruit or vegetable is submitted to a dehydration process, associated heat and mass transfer gradients produce changes in the physical and structural characterristics of the plant tissue, such as changes in volume and porosity, as well as changes in mechanical properties (Mayor et al, 2008). When the plant tissue is placed in hypertonic solution, water will leave the cell by osmosis.…”

“…Plasmolysis is accompanied with a loss in the turgor pressure, shrinkage and deformation of cells (cell wall and plasma membrane), and concentration of the protoplasmatic liquid phase. Cellular shrinkage has been observed during osmotic dehydration of apple (Mayor et al, 2008). Koprivica (2013) reported changes of the apple tissue firmness during osmotic dehydration in hypertonic solutions of sucrose and sugar beet molasses.…”

Effect of different combinations of size and shape parameters in the percentage error of classification of structural elements in vegetal tissue of the pumpkin Cucurbita pepo L. using probabilistic neural networks

“…Thus, the properties of the food product are ultimately the result of successive compositional and structural changes in the raw material which is the result of the physical and chemical phenomena that occur during processing: heat and mass transfer in multiphase systems, microstructural and macrostructural changes (including deformation and relaxation of structural elements), enzymatic reactions, phase transitions, etc. [3,[5][6][7][8][9].…”

“…Among the different levels of structural complexity, the most influential and perhaps one of the least understood is the microstructure. At a microstructural level, it is necessary to consider the structure and chemistry of the cell wall, the turgor pressure and the means of access of fluid to the cell, and, at higher levels, the structure of the tissue (cell orientation, number of pores and intercellular spaces) and types of tissues or organs [4].…”

“…This has imposed on food science the requirement to develop means to determine the relationships between the structure of a foodstuff, its properties and its functionality, since, in addition to the basic components present in a foodstuff, the ways in which these are arranged have a significant effect on the properties and attributes demanded by consumers [1][2][3][4].…”