NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit |
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Authors: | Urszula Tylewicz Valentina Panarese Luca Laghi Pietro Rocculi Ma?gorzata Nowacka Giuseppe Placucci Marco Dalla Rosa |
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Institution: | (1) Department of Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy;(2) Faculty of Food Science, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland |
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Abstract: | This study investigated mass transfer and water state changes promoted by osmotic dehydration on two kiwifruit species, Actinidia deliciosa and Actinidia chinensis. Osmotic treatment was performed in a 61.5% w/v sucrose solution at three different temperatures (25, 35 and 45 °C), with treatment time from 0 to 300 min. Treatment time
positively influenced kiwifruit water loss and solid gain while temperature significantly affected only water loss. Peleg’s
model highlighted that the main response differences between the two species occurred during the initial phase of the osmotic
treatment. Thermal properties and relaxation time measurements offered a complementary view concerning the effects of osmotic
dehydration on kiwifruit. DSC parameters appeared to be sensitive to water and solid exchange between fruit and osmotic solution.
LF-NMR proton T2 revealed the consequences of the water–solid exchange on the cell compartments, namely vacuole, cytoplasm plus extracellular
space and cell wall. During the osmotic treatment, the initial freezing temperature and the freezable water content decrease
was dependent on time and treatment temperature, showing a similar tendency for both the kiwifruit species. They evidenced
the same treatment response also concerning the reduction of vacuole and the increase of cytoplasm plus extracellular space
T2 values. |
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