ADHESION CHARACTERISTICS OF ISOLATED WAX SUBSTANCES FROM FRUIT CUTICLES RELATED TO OSMOTIC DEHYDRATION OF WHOLE FRUITS I. EFFECT OF TEMPERATURE AND PRELIMINARY TREATMENT
- 1 September 1984
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 8 (1) , 15-29
- https://doi.org/10.1111/j.1745-4549.1984.tb00682.x
Abstract
Adhesion behavior of cuticular wax isolated from cherries, plums and grapes, in a 70% sucrose solution, is the subject of discussion in the present work. Criterion is suggested for estimation of the effectiveness of preliminary treatment and temperature conditions in osmotic treatment of whole fruits. An apparatus is described for the determination of the contact angle θslv according to the method of the lying drop. Calculations are made of the energy characteristics, the energy of wetting Wslv and the adhesion work Aslv, of the three phase contact, isolated cuticular wax/70% sucrose solution/air, at temperatures from 20°C to 80°C.This publication has 7 references indexed in Scilit:
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