Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review

Publikation: Bidrag til tidsskriftReview

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Mechanisms and Prevention of Plant Tissue Collapse during Dehydration : A Critical Review. / Prothon, Frédéric; Ahrné, Lilia; Sjöholm, Ingegerd.

I: Critical Reviews in Food Science and Nutrition, Bind 43, Nr. 4, 2003, s. 447-479.

Publikation: Bidrag til tidsskriftReview

Harvard

Prothon, F, Ahrné, L & Sjöholm, I 2003, 'Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review', Critical Reviews in Food Science and Nutrition, bind 43, nr. 4, s. 447-479. https://doi.org/10.1080/10408690390826581

APA

Prothon, F., Ahrné, L., & Sjöholm, I. (2003). Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review. Critical Reviews in Food Science and Nutrition, 43(4), 447-479. https://doi.org/10.1080/10408690390826581

Vancouver

Prothon F, Ahrné L, Sjöholm I. Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review. Critical Reviews in Food Science and Nutrition. 2003;43(4):447-479. https://doi.org/10.1080/10408690390826581

Author

Prothon, Frédéric ; Ahrné, Lilia ; Sjöholm, Ingegerd. / Mechanisms and Prevention of Plant Tissue Collapse during Dehydration : A Critical Review. I: Critical Reviews in Food Science and Nutrition. 2003 ; Bind 43, Nr. 4. s. 447-479.

Bibtex

@article{f9054c53310d4eafbbe8184acd37f5aa,
title = "Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review",
abstract = "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.",
keywords = "Cellular structure, Fruits and vegetables, Pretreatments, Shrinkage, Water",
author = "Fr{\'e}d{\'e}ric Prothon and Lilia Ahrn{\'e} and Ingegerd Sj{\"o}holm",
year = "2003",
doi = "10.1080/10408690390826581",
language = "English",
volume = "43",
pages = "447--479",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor & Francis",
number = "4",

}

RIS

TY - JOUR

T1 - Mechanisms and Prevention of Plant Tissue Collapse during Dehydration

T2 - A Critical Review

AU - Prothon, Frédéric

AU - Ahrné, Lilia

AU - Sjöholm, Ingegerd

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - Cellular structure

KW - Fruits and vegetables

KW - Pretreatments

KW - Shrinkage

KW - Water

U2 - 10.1080/10408690390826581

DO - 10.1080/10408690390826581

M3 - Review

C2 - 12940419

AN - SCOPUS:0642343099

VL - 43

SP - 447

EP - 479

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

IS - 4

ER -

ID: 202135862