Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials
Authors:
- 1 September 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (6) , 1016-1019
Abstract
The proportion of intact, damaged, and ruptured (non‐intact) cells (Zp) due to osmotic stress during osmotic treatment of potato was monitored using electrophysical measurement based on electrical impedance analysis. Osmotic stress on potato cell culture made cell membranes shrink thereby damaging the cells. The proportion of the ruptured and shrunk cells within the samples increased with the increase in concentration of solute in the osmotic solution. The osmotic removal of water from thin potato slices started at a critical osmotic pressure. Once the critical osmotic pressure was exceeded, mass transfer was rapid and the cells lost substantial amounts of water due to rupture of cell membranes.Keywords
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