Abstract
The aim of this study was to develop experience in acquiring water mobility and moisture data that could be used to develop improved models for predicting water loss during osmotic dehydration and/or air-drying. One-dimensional magnetic resonance imaging protocols were used to follow temporal and spatial changes in water mobility via T2 profiles, water content via M0 profiles, and structural shrinkage of strawberry slices during osmotic dehydration with 600 g/kg aqueous sucrose over 2 h. Those measurements were also made for 1 h during air-drying of normal and osmotically dried slices at 20, 30, 45 and 60 °C. Air-drying above 20 °C resulted in changes in the strawberry matrix, which suggests the need for a model that incorporates the interaction between the strawberry tissue and the water that diffuses during drying. Modelling of the air-drying of osmotically pretreated slices would be complicated by the variable amounts of sucrose solution remaining after osmotic dehydration.
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