Osmotic Dehydration as a Factor in Freezing of Tomato
نویسندگان
چکیده
منابع مشابه
Osmotic shrinkage as a factor in freezing injury in plant tissue cultures.
Haplopappus gracilis and Acer saccharum tissue culture cells are extremely sensitive to freezing injury, and exhibit a decrease in survival from 98% at -1 C to 4% at -3 C (Haplopappus) and 92% at -3 C to 13% at -5 C (Acer) when suspended in distilled H(2)O, seeded at -1 C, and then cooled by 0.1 C/minute. Similar results are obtained when cells are suspended in growth medium. The extent of shri...
متن کاملthe significance of conjunction as a cohesive device in teaching writing
the research questions were as follows: 1. is there any relationship between the students concious awareness of the form and implications of the conjuncations and their improvement in using appropriate conjunctions? 2. does students knowledge of the from and the implications of the conjunctions help them to produce more coherent writings. 3. does a comparison between english conjunctions and th...
15 صفحه اولDevelopments in osmotic dehydration of fruits and vegetable-a review
Received: 15/11/2013 Revised: 13/12/2013 Accepted: 16/12/2013 Abstract Osmotic dehydration is a process of water removal by immersion of water containing cellular solids in a concentrated aqueous solution of sugar/ salt. This results in intermediate moisture product with lower water activity. At low water activity, most of the chemical reactions which deteriorate the food as well as the growth ...
متن کاملProtection of liposomes during dehydration or freezing.
When liposomes are subjected to dehydration or freeze-thawing, vesicle fusion and/or leakage of vesicle contents can occur. The disaccharide, trehalose and the cryoprotectant, glycerol, are known to protect vesicle integrity during dehydration and freezing respectively. Here we examine their protective abilities as a function of vesicle size and lipid composition. It is shown that fatty acyl co...
متن کاملThe Effect of Osmotic Dehydration on Reverse Osmosis Membrane Performance
Akin type (asymmetric) reverse osmosis membranes undergo an irreversible osmotic dehydration upon coming into contact (skin side) with salt solutions. The extent of consequent changes (in appearance; decrease in linear dimension, water flux and salt rejection) are dependent on the salt concentration. These observations are correlated with the expected morphological changes taking place duri...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2011
ISSN: 1557-4571
DOI: 10.3923/ajft.2011.483.491