Osmotic dehydration: More than water loss and solid gain

A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out. Potato and apple samples were examined as model heat-sensitive products in this study. Results indicate that the coating material containing both alginic acid and polygalacturonic acid causes higher water loss of about 17% and 7.5% and lower solid gain of about 4% and 8%, respectively, compared to uncoated potato sample after a typical 90 min osmotic dehydration process. Investigation of drying performance using both coating materials showed a higher reduction in the moisture content of about 22% and 18%, respectively, compared with uncoated samples after the 3 h drying period. Comparisons between the two proposed coating materials were also carried out. Samples (potato) coated with alginic acid demonstrated better performance in terms of higher water loss (WL), lower solid gain (SG), and notable enhancement of drying performance of about 7.5%, 8%, and 8%, respectively, compared to polygalacturonic acid. Similar outcomes were observed using apple samples. Additionally, an accurate model of the drying process based on the experimental dataset was created using an artificial neural network (ANN). The obtained mean square errors (MSEs) for the predicted water loss and solid gain outputs of the potato model were 4.0948e−5 and 3.924e−6, respectively. However, these values for the same parameters were 3.164e−5 and 4.4915e−6 for the apple model. The coefficient of determination (r2) values for the two outputs of the potato model were found to be 0.99969 and 0.99895, respectively, while they were 0.99982 and 0.99913 for the apple model, which reinforces the modeling phase.

Download Full-text

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology

International Journal of Food Engineering ◽

10.2202/1556-3758.1584 ◽

2009 ◽

Vol 5 (3) ◽

Cited By ~ 2

Author(s):

Manivannan Petchi ◽

Rajasimman Manivasagan

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Salt Solution ◽

Water Loss ◽

Weight Reduction ◽

Osmotic Dehydration ◽

Dehydration Process ◽

Initial Sample ◽

Solid Gain ◽

Sample Ratio

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature 36°C, immersion time - 95 min, salt concentration 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

Download Full-text

Optimization of processing conditions for osmotic dehydration of orange segments

Asian Journal of Dairy and Food Research ◽

10.18805/dr-1336 ◽

2018 ◽

Author(s):

S. N. Patil ◽

S. M. Shingade ◽

R. C. Ranveer ◽

A. K. Sahoo

Keyword(s):

Water Loss ◽

Weight Reduction ◽

Fruits And Vegetables ◽

Osmotic Dehydration ◽

Alternative Methods ◽

Small Scale ◽

Process Conditions ◽

Tropical Fruit ◽

Solid Gain ◽

Sugar Syrup

The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.

Download Full-text

Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Foods ◽

10.3390/foods10102286 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2286

Author(s):

Mohamed Ghellam ◽

Oscar Zannou ◽

Charis M. Galanakis ◽

Turki M. S. Aldawoud ◽

Salam A. Ibrahim ◽

...

Keyword(s):

Mass Transfer ◽

Water Loss ◽

Atmospheric Pressure ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Vacuum System ◽

Pressure System ◽

Solid Gain ◽

Autumn Olive ◽

Mass Transfer Kinetics

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

Download Full-text

Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq120511012f ◽

2014 ◽

Vol 20 (3) ◽

pp. 305-314 ◽

Cited By ~ 5

Author(s):

Vladimir Filipovic ◽

Ljubinko Levic ◽

Biljana Curcic ◽

Milica Nicetin ◽

Lato Pezo ◽

...

Keyword(s):

Mass Transfer ◽

Water Activity ◽

Water Loss ◽

Treatment Time ◽

Osmotic Dehydration ◽

Water Solution ◽

Pork Meat ◽

Triceps Brachii ◽

Solid Gain ◽

Mass Transfer Kinetics

This paper presents the effects of different process temperature (20, 35 and 50 ?C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system?s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 ?C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.

Download Full-text

Effect of air drying on quality characteristics and mass transfer kinetics of osmotically dehydrated sea buckthorn by stevia

Food Research ◽

10.26656/fr.2017.4(4).031 ◽

2020 ◽

Vol 4 (4) ◽

pp. 1140-1150

Author(s):

G. Lentzou ◽

Ch. Templalexis ◽

G. Xanthopoulos

Keyword(s):

Ascorbic Acid ◽

Water Loss ◽

Dry Matter ◽

Osmotic Dehydration ◽

Sea Buckthorn ◽

Air Drying ◽

Solid Gain ◽

Steviol Glycoside ◽

Water Diffusivity ◽

Pre Treatment

Sea buckthorn is ranked among the most significant super foods worldwide. Its fruits and leaves are used as fresh or dried in food, pharmaceutical and cosmetic industry. As super food any pre-treatment should sustain this property and hence this research was focused on osmotic dehydration of sea buckthorn by stevia also a super food. Therefore, water loss, sugar gain, acidity, ascorbic acid and water diffusivity were evaluated during osmotic dehydration of sea buckthorn by two stevia solutions, 15ο and 30οBrix and following were air-dried at 50οC by comparing the effect of steam blanching per case. Steam blanched samples exhibited increased water loss at the end of the process, 55% at 30οBrix and 48% at 15οBrix, compared to untreated samples where losses were 43% (30οBrix) and 28% (15οBrix) respectively. Ascorbic acid was significantly reduced, exceeding 50% in steam blanched samples and 23% in untreated samples. Steam blanched samples dehydrated at 15oBrix exhibited 82% dry matter increase and only 39% the untreated samples. Similarly, samples dehydrated at 30oBrix exhibited 84% dry matter increase and 53% when no steam blanching was applied. Solid gain was seven times less compared to water loss which is attributed to high molecular weight of steviol glycoside. The osmotic dehydration and airdrying curves were described effectively by Peleg and Fick models, and Logarithmic and Fick models respectively, having in all cases R2 adj>99% and SEE<0.2. The water diffusivity of steam blanched samples was 3.2-5.57×10-11 m 2 /s for water loss and 1.27- 2.03×10-11 m 2 /s for solid gain at 30oBrix and 2.12-4.27×10-11 m 2 /s and 0.91-1.98×10-11 m 2 /s at 15oBrix. Finally, the water diffusivity of steam blanched samples during air-drying was 2.11-2.29×10-11 m 2 /s and 1.56-1.66×10-11 m 2 /s in the case of untreated samples.

Download Full-text

Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Horticulturae ◽

10.3390/horticulturae7090268 ◽

2021 ◽

Vol 7 (9) ◽

pp. 268

Author(s):

Brahim Bchir ◽

Haifa Sebii ◽

Sabine Danthine ◽

Christophe Blecker ◽

Souhail Besbes ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Water Loss ◽

Weight Reduction ◽

Osmotic Dehydration ◽

Effective Diffusivity ◽

Dehydration Process ◽

Solid Gain ◽

Pomegranate Seeds ◽

Comparison Of The Results

This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory due to the high solid gain. Therefore, the sorbitol osmotic agent seems to be the most suitable for the osmotic dehydration of pomegranate seeds. The optimal condition for maximum water loss (38.61%), weight reduction (37.77%), and effective diffusivity (4.01 × 10−8 m2/s) and minimum solid gain (−0.37%) were 13.03 min, 27.77 °Brix, and 37.7 °C, using a sorbitol solution. Results of texture and color revealed the major impact of erythritol and sorbitol osmotic agents on seed characteristics during the osmotic dehydration process.

Download Full-text

Impact of pretreatment on colour and texture of watermelon rind

International Agrophysics ◽

10.2478/v10247-012-0035-5 ◽

2012 ◽

Vol 26 (3) ◽

pp. 235-242 ◽

Cited By ~ 3

Author(s):

K. Athmaselvi ◽

K. Alagusundaram ◽

C. Kavitha ◽

T. Arumuganathan

Keyword(s):

Water Loss ◽

Profile Analysis ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Sugar Concentration ◽

Solid Gain ◽

Texture Profile ◽

Watermelon Rind ◽

Significant Difference ◽

Conventional Boiling

Impact of pretreatment on colour and texture of watermelon rind The effect of osmotic dehydration pretreatment on water loss, solid gain, colour and textural change was investigated. Watermelon rind 1 x 1 cm size was immersed in sucrose solution of 40, 50 and 60° Brix after pretreatment with microwave and conventional boiling in water for 1, 3, and 5 min, respectively. Water loss and solid gain increased with the time of cooking and sugar concentration. Microwave pretreated samples showed higher water loss and solid gain. Increase in the time of cooking decreased the brightness of all the samples. Microwave pretreated samples showed higher ‘b’ values than conventionally pretreated ones. There was no significant difference (P≤0.05) in texture profile analysis parameters except for hardness. Hardness decreased with increase in time of cooking and sugar concentration. Second order regression model was developed for water loss and solid gain of microwave and conventional pretreated watermelon rind.

Download Full-text

KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v5i1.34 ◽

2020 ◽

Vol 5 (1) ◽

pp. 15-20

Author(s):

Spetriani ◽

Siti Fathurahmi ◽

If'all

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Coefficient Of Determination ◽

Hypertonic Solution ◽

Dehydration Process ◽

Solid Gain ◽

Dragon Fruit ◽

Osmotic Solution ◽

Temperature Solution

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values on osmotic dehydration of dragon fruit.

Download Full-text

Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice

Journal Of Agrobiotechnology ◽

10.37231/jab.2021.12.1s.272 ◽

2021 ◽

Vol 12 (1S) ◽

pp. 74-82

Author(s):

Izyan Nazihah Mohd Fadil ◽

Wan Mohd Fadli Wan Mokhtar ◽

Wan Anwar Fahmi Wan Mohamad ◽

Ishamri Ismail

Keyword(s):

Mass Transfer ◽

Water Loss ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Multiple Time ◽

Solid Gain ◽

Remarkable Effect ◽

Alternative Sweetener ◽

Apple Slices ◽

Osmotic Agent

Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.

Download Full-text