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Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue.
Khan, Md Imran H; Nagy, Szilvia Anett; Karim, M A.
Affiliation
  • Khan MIH; Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh.
  • Nagy SA; Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary.
  • Karim MA; Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia. Electronic address: azharul.karim@qut.edu.au.
Food Res Int ; 105: 772-781, 2018 03.
Article in En | MEDLINE | ID: mdl-29433273
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Cell Membrane / Malus / Desiccation / Food Handling / Fruit Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Bangladesh Country of publication: Canada

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Cell Membrane / Malus / Desiccation / Food Handling / Fruit Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Bangladesh Country of publication: Canada