Prothon Frédéric, Ahrné Lilia, Sjöholm Ingegerd
SIK-The Swedish Institute for Food and Biotechnology, Environment and Process Engineering, PO Box 5401. SE-402 29 Göteborg, Sweden.
Crit Rev Food Sci Nutr. 2003;43(4):447-79. doi: 10.1080/10408690390826581.
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.
外观和功能特性在果蔬半成品的质量评估中至关重要。这些特性通常与经过风干（食品工业中最常用的干燥方法）后出现的萎缩、干瘪、变色且复水能力差的物料有关。水果和蔬菜是含有充满气体孔隙的细胞组织，脱水时这些孔隙往往会塌陷。“塌陷”是一个通用术语，在文献中，根据作者是植物生理学家、食品技术专家、化学工程师还是材料科学家，其含义和尺度设定有所不同。本文在这个特定但广泛的领域给出了一些阐释。这项工作的目的是对不同类型脱水对可食用植物产品的结构和质地影响做出最新贡献，并为防止这种现象提供依据。文中描述了植物组织，并强调了细胞壁在保持结构完整性方面的首要作用。综述了细胞组织宏观和微观层面的水及其功能，以及脱水过程中的水运输。详细描述了脱水和复水的影响，并提出“质地塌陷”一词作为结构塌陷的替代说法。
