EFFECT OF WHEY PROTEIN-SUCROSE IN THE OSMOTIC DEHYDRATION OF APPLE

  • E. Flores-Andrade
  • L.A. Pascual-Pineda Unidad de Servicios de Apoyo de Resolución Analítica (SARA), Universidad Veracruzana
  • M. Jiménez
  • C.I. Beristain
Keywords: mixtures, mass transfer, water activity, whey protein

Abstract

The mass transfer of sliced apple in aqueous mixtures of sucrose-whey protein concentrate (WPC) at 40 °C was studied. WPC:sucrose mixtures in different ratios and immersion times of up to 400 minutes were prepared. Water activity (aw) was determined and osmotic pressure in aqueous solutions was calculated. The experimental data of mass loss (ML ), water loss (WL) and solid gain (SG) of apple slices were determined. The apparent diffusion coeffcients of water (Dw) were calculated. The results showed that the aw of the mixtures ranged from 0.947 to 0.998; whereas the average diffusion coeffcients of water (Dw) varied from 1.16 to 2.32x10-10 m2/s. It was observed that the lesser the quantity of sucrose and the bigger the WPC, mass loss in the equilibrium (ML∞), water loss in the equilibrium (WL∞) and Dw parameters decreased. When used 2:3 and 3:2 proteinsucrose solutions there was a flux resistance to mass, because it is likely to be formed a liquid membrane of biopolymer around the apple

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Published
2020-03-27
How to Cite
Flores-Andrade, E., Pascual-Pineda, L., Jiménez, M., & Beristain, C. (2020). EFFECT OF WHEY PROTEIN-SUCROSE IN THE OSMOTIC DEHYDRATION OF APPLE. Revista Mexicana De Ingeniería Química, 12(3), 415-424. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1501
Section
Food Engineering

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