Quantification of microstructural changes during first stage air drying of grape tissue

• Type: Article in International Scientific Journal
• Date: 2004

Authors

Alberto Manuel Carneiro Sereno (Author) FEUP

Journal

Title: Journal of Food Engineering

Vol. 62 No. 2

Pages: 159-164

ISSN: 0260-8774

Publisher: Elsevier

Other information

DOI: 10.1016/S0260-8774(03)00227-9

Abstract (EN): Microstructural changes in cells of Ruby grape (Vitis vinifera) quarters were monitored during first stage of convective air drying, under a stereo-microscope. A gradual overall shrinkage of grape cells was observed during the process. The cellular parameters: area, perimeter, major and minor axis length, Feret diameter, elongation, roundness and compactness, were quantified by image analysis. It was verified that cell dimensions suffered modifications during drying, but their shape remained unchanged. These microstructural changes showed a smooth exponential decrease with time, and a first-order kinetic model was satisfactorily fitted to the data. Temperature increased the rate of cellular shrinkage and this effect followed an Arrhenius type behaviour. Increasing temperature from 20 to 60 degreesC resulted in a 350% increase of the area change rate. For the parameters related to cellular dimensions, the magnitude of the values were 10(-3) min(-1) for the rate of change at 40 degreesC and 3 kJ/mol for the activation energy. (C) 2003 Elsevier Ltd. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6