View More View Less
  • 1 DISTAM University of Milan, Via Celoria 2, 20133 Milan, Italy
  • | 2 CRA-IAA, Via Venezian 26, 20133 Milan, Italy
Restricted access

Abstract  

Classical thermogravimetry and its modification with Knudsen cells were employed to quantitatively investigate the osmo-dehydration of apple pulp samples. The data allowed realization of the complex mechanism of the process, which is not a mere solvent depletion, since it also implies sugar exchanges between the apple tissue and the hypertonic syrup used to dehydrate the fruit. The comparison between different hypertonic syrups, all at the same water activity, showed that maltose is more effective than either sucrose or a mixture of sugars that mimics the saccharide content of the apple. The conclusions are supported by a thermodynamic analysis of the aqueous solutions of these sugars at a concentration level as large as that of the hypertonic syrups used for the osmo-dehydration process.

Manuscript Submission: HERE

  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

For subscription options, please visit the website of Springer.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)