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Equilibrium in cellular food osmotic solution systems as related to structure.
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1998
Year
Tissue EngineeringBiophysical ModelingEngineeringFood BiophysicsBiomedical EngineeringCellular PhysiologyMechanical EquilibriumBioenergeticsBiomechanicsBiophysicsMechanobiologyOsmotic StressBiochemistryFrult TissueNon-equilibrium SystemsMembrane BiologyBiophysical AspectPhysiologyOsmosisMolecular BiophysicsTissue CultureApple TissueMedicine
The study examined how temperature and osmotic solution concentration affect apple tissue weight, volume, and composition during equilibration, including the impact of vacuum impregnation, and observed bulk flux of solution into the tissue driven by pressure gradients as the cellular structure relaxed. The experiment identified two phases: an initial rapid compositional equilibrium that depends on conditions, followed by a true chemical and mechanical equilibrium characterized by no further changes in composition or weight.
The changes in weight, volume and composition of apple tissue throughout equilibration in osmotic treatments were analyzed as a function of temperature and osmotic solution concentration, The effect of vacuum impregnation of the sample with osmotic solution before osmotic treatment was also studied. Two periods were differentiated. First, compositional equilibrium was achieved in a relatively short time, depending on conditions. Then a bulk flux of osmotic solution into the frult tissue occurred due to relaxation of the previously shrunken cellular structure, because of pressure gradients. True chemical and mechanical equilibrium was marked by no further changes in sample composition or weight.