Claim · model-written summary
Effective sucrose diffusion coefficients decreased as osmotic solution concentration increased.
- Treatment
- osmotic solution concentratione0
- Outcome
- effective diffusion coefficients for water and sucrosee0
- Direction
- decreasede0
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“On average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased”
Title
ALAN EDUARDO RODRIGUES; MARIA APARECIDA MAURO Journal of Food Process Engineering 2008. doi:10.1111/j.1745-4530.2007.00148.x
Other claims from this paper (8)
- Method / resource The model predicted concentration profiles with reasonable agreement to measurements.
- Association Effective water diffusion coefficients decreased as osmotic solution concentration increased.
- Observation Local-concentration-based diffusivities varied among treatments.
- Association Water diffusion coefficients varied markedly through the slice and showed unusual behavior associated with cellular changes.
- Intervention effect At 40% solution, tissue showed moderate plasmolysis.
- Intervention effect At 50% solution, tissue showed accentuated plasmolysis.
- Intervention effect At 60% solution, cells showed generalized damage.
- Observation Intact vacuoles remained after 30 h exposure to 40% solution.