Application of Osmotic Dehydration Processes to Produce Apple Slices Enriched withβ-Carotene

2008 ◽  
Vol 26 (10) ◽  
pp. 1265-1271 ◽  
Author(s):  
Claudia Santacruz-Vázquez ◽  
Verónica Santacruz-Vázquez ◽  
María Eugenia Jaramillo-Flores ◽  
Jorge Chanona-Pérez ◽  
Jorge Welti-Chanes ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Apple Slices ◽  
Dehydration Processes

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

Osmotic Dehydration of Apple Slices Using a Sucrose/CaCl2 Combination To Control Spoilage Caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum

2001 ◽  
Vol 64 (9) ◽  
pp. 1425-1429 ◽  
Author(s):  
CATHERINE O. CHARDONNET ◽  
CARL E. SAMS ◽  
WILLIAM S. CONWAY ◽  
JOHN R. MOUNT ◽  
FRANCES A. DRAUGHON
Keyword(s):  
Botrytis Cinerea ◽  
Calcium Uptake ◽  
Osmotic Dehydration ◽  
Penicillium Expansum ◽  
Colletotrichum Acutatum ◽  
Mass Ratio ◽  
Effective Combination ◽  
Sucrose Solutions ◽  
Apple Slices ◽  
Apple Slice

The efficacy of sucrose combined with CaCl2 during osmotic dehydration (OD) was tested for the control of Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum growth on lightly processed apple slices. The objective of this work was to determine whether the addition of CaCl2 in the osmotic solutions would limit the proliferation of fungal decay organisms. Slices were submitted to OD for 1 h at 25°C in solutions containing 5 to 65% sucrose. Calcium chloride was added to a similar set of sucrose solutions at 0 to 8%. Control slices were made of untreated slices, and slices were processed in water. The mass ratio of the slices did not vary when fruit pieces were processed in solutions containing 5 to 65% sucrose. These slices showed a high susceptibility to spoilage compared to the control slices not submitted to OD: a significant twofold and 60% increase in decay area caused by B. cinerea and P. expansum, respectively, was observed when slices were processed in 50% sucrose/0% CaCl2; C. acutatum showed a significant 50% increase in decay area when slices were processed in 20% sucrose/0% CaCl2. Calcium uptake was significantly increased when slices were processed in CaCl2 solutions, and the highest Ca content was observed when processed in 8% CaCl2, reaching 40 times that of the control slices processed in water. Calcium-treated slices were less susceptible to spoilage by all three pathogens, and the most effective combination in reducing apple slice spoilage was 20 to 30% sucrose combined with 2% CaCl2.

scholarly journals Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices

Foods ◽  
2013 ◽  
Vol 2 (2) ◽  
pp. 170-182 ◽  
Author(s):  
Jamshid Rahimi ◽  
Ashutosh Singh ◽  
Peter Adewale ◽  
Akinbode Adedeji ◽  
Michael Ngadi ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Apple Slices ◽  
Kinetics Of

scholarly journals Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021 ◽  
Vol 11 (3) ◽  
pp. 1269 ◽  
Author(s):  
Małgorzata Nowacka ◽  
Magdalena Dadan ◽  
Urszula Tylewicz
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Reduced Pressure ◽  
Transfer Processes ◽  
Long Duration ◽  
Mass And Heat Transfer ◽  
Ultrasound Assisted ◽  
Dehydration Processes

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

Long Term Osmotic Dehydration Processes of Orange Peel at Atmospheric Pressure and by Applying a Vacuum Pulse

2001 ◽  
Vol 7 (6) ◽  
pp. 511-520 ◽  
Author(s):  
M. Cháfer ◽  
C. González-Martínez ◽  
M. D. Ortolá ◽  
A. Chiralt
Keyword(s):  
Atmospheric Pressure ◽  
Structural Changes ◽  
Osmotic Dehydration ◽  
Orange Peel ◽  
Normal Pressure ◽  
Volume Density ◽  
Solution Viscosity ◽  
Solute Content ◽  
Osmotic Solution ◽  
Dehydration Processes

Osmotic dehydration is a useful tool to obtain orange peel products with good sensory acceptance and stability. Osmodehydration of orange peel has been carried out in different osmotic solutions (65 Brix sucrose, 55 Brix glucose and concentrated rectified grape must) at 40 and 50 C for different durations (0–10 days), at atmospheric pressure and by applying a vacuum pulse at the beginning of the process. Changes in sample composition (water and soluble solid contents), weight, volume, density and porosity were analyzed. In all conditions, samples reached the same sample solute content as the osmotic solution at about 24 h of treatment, and the concentration rate was faster when vacuum pulse was applied. Mass transfer behavior showed that impregnation of the peel pores occurred to a great extent, not only when applying vacuum pulse, but also in treatments at normal pressure, due to the capillary effects and pressure gradients generated in the tissue associated with structural changes. Impregnation contributed to compositional changes and weight development of the sample. The greater the osmotic solution viscosity, the lower the impregnation level at equilibrium, which was always promoted by vacuum pulse.

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