Abstract The influence of the addition of Refined Liquid Smoke (RLS) (1% w/w) to a sugar-based Osmotic Solution (OS) (42 °Brix) on the osmotic dehydration (OD) kinetics and microstructure of apple cubes was evaluated. Cubes of 10 mm were cut from peeled apples and subjected to OD at the incubation temperature of 50 °C and over a range of OD duration (5–240 min). Influence of addition of RLS was evaluated for selected OD kinetic variables: solid gain (SG), water loss (WL), dry matter (DM), soluble solid content (SSC), and moisture content. Results showed that addition of RLS significantly increased SG, DM, and SSC in apple cubes compared to pure sugar solution-based OD. As a result of RLS addition, the sugar concentration in apple cubes increased from 9.90 °Brix to 33.8 °Brix whereas it was 31.02 °Brix for the pure sugar solution-based OD. Further kinetic analysis showed that the effective diffusion coefficient for SG was same (4.40 × 10−10 m2/s) irrespective of the addition of RLS; however, the effective diffusion coefficients for WL were different (2.94 × 10−10 m2/s for pure sugar-based OD and 4.40 × 10−10 m2/s for RLS-added OD). Microstructural visualization of the dried apples revealed that the addition of the RLS might have prevented the collapse of cell wall up to the first hour of OD.

中文翻译：

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烟液灌注对苹果块渗透脱水动力学和微观结构特性的影响

摘要 评估了在糖基渗透溶液 (OS) (42 °Brix) 中添加精制液体烟 (RLS) (1% w/w) 对苹果块渗透脱水 (OD) 动力学和微观结构的影响. 从去皮的苹果上切下 10 毫米的立方体，并在 50°C 的孵育温度和 OD 持续时间（5-240 分钟）的范围内进行 OD。针对选定的 OD 动力学变量评估添加 RLS 的影响：固体增益 (SG)、失水 (WL)、干物质 (DM)、可溶性固体含量 (SSC) 和水分含量。结果表明，与基于纯糖溶液的 OD 相比，添加 RLS 显着增加了苹果立方体中的 SG、DM 和 SSC。由于添加了 RLS，苹果立方体中的糖浓度从 9.90 °Brix 增加到 33.8 °Brix，而基于纯糖溶液的 OD 为 31.02 °Brix。进一步的动力学分析表明，无论是否添加 RLS，SG 的有效扩散系数都相同（4.40 × 10-10 m2/s）；然而，WL 的有效扩散系数不同（纯糖基 OD 为 2.94 × 10−10 m2/s，添加 RLS OD 为 4.40 × 10−10 m2/s）。干苹果的微观结构可视化显示，添加 RLS 可能防止细胞壁坍塌，直到 OD 的第一个小时。