Muñiz-Becerá Sahylin, Méndez-Lagunas Lilia L, Rodríguez-Ramírez Juan
Inst. Politécnico Nacional, CIIDIR Oaxaca, Hornos 1003 Sta. Cruz Xoxocotlán, Oaxaca, México.
J Food Sci. 2017 Oct;82(10):2251-2259. doi: 10.1111/1750-3841.13857. Epub 2017 Sep 6.
While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion. Thus, new theories that may explain the solute transport are analyzed, considering the influence of the plant microstructure and its interaction with the physicochemical properties of osmotic liquid media. In particular, the surface adhesion phenomenon is analyzed and discussed, as a possible mechanism present during the transfer of solutes in OD.
虽然人们已提出多种机制来解释渗透脱水（OD）过程中的水分转移，但在理解渗透脱水过程中溶质转移机制方面进展甚微。溶质转移通常仅用扩散机制来描述；然而，大量证据表明有多种机制参与其中。本综述探讨了蔬菜渗透脱水过程中溶质转移的主要问题。在此背景下，多项研究表明，在果蔬的渗透脱水过程中，溶质的迁移不受扩散影响。因此，考虑到植物微观结构的影响及其与渗透液体介质物理化学性质的相互作用，对可能解释溶质运输的新理论进行了分析。特别是，对表面粘附现象进行了分析和讨论，将其作为渗透脱水过程中溶质转移时可能存在的一种机制。
