Document Detail


Mechanisms and prevention of plant tissue collapse during dehydration: a critical review.
MedLine Citation:
PMID:  12940419     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The appearance and functional properties are primordial in the quality assessment of semifinished fruit and vegetable products. These properties are often associated with shrunken, shriveled, darkened materials of poor rehydration ability after been subjected to air-drying--the most used drying method in the food industry. Fruits and vegetables are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. Collapse is an overall term that has different meanings and scale-settings in the literature depending on whether the author is a plant physiologist, a food technologist, a chemical engineer, or a material scientist. Some clarifications are given in this particular but wide field. The purpose of this work was to make a state-of-the-art contribution to the structural and textural effects of different types of dehydration on edible plant products and give a basis for preventing this phenomenon. The plant tissue is described, and the primordial role of the cell wall in keeping the structural integrity is emphasized. Water and its functionality at macro and micro levels of the cellular tissue are reviewed as well as its transport during dehydration. The effects of both dehydration and rehydration are described in detail, and the term "textural collapse" is proposed as an alternative to structural collapse.
Authors:
Frédéric Prothon; Lilia Ahrné; Ingegerd Sjöholm
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  43     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2003  
Date Detail:
Created Date:  2003-08-27     Completed Date:  2003-11-17     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  447-79     Citation Subset:  IM    
Affiliation:
SIK-The Swedish Institute for Food and Biotechnology, Environment and Process Engineering, PO Box 5401. SE-402 29 Göteborg, Sweden. fp@sik.se
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MeSH Terms
Descriptor/Qualifier:
Desiccation*
Food Preservation / methods*
Fruit / physiology*
Vegetables / physiology*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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