Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Muhammad Abdul Haq ◽  
Abid Hasnain ◽  
Syed Asad Saeed
Keyword(s):  
Experimental Data ◽  
Osmotic Dehydration ◽  
Punica Granatum ◽  
Air Drying ◽  
Drying Characteristics ◽  
Transfer Parameters ◽  
Pre Treatment ◽  
Drying Conditions ◽  
Punica Granatum L ◽  
Pomegranate Arils

This study was conducted to determine the effect of osmotic dehydration on air drying characteristics of pomegranate arils. Osmotic dehydration was performed at different time and temperatures combinations. Mass transfer parameters were studied using response surface methodology. After osmotic dehydration, the arils were air dried till moisture content became 8.0%. Page model of drying was fitted on experimental data. Osmotic pretreatment decreased the exponential coefficient of the model. Osmotic dehydration conditions and air drying constant were combined in a single mathematical model with optimization at lowest time for overall dehydration. This goal was achieved when the arils were pretreated for 93 minutes at 39°C. This research might help to choose drying conditions for pomegranate arils on an industrial scale.

OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT

2011 ◽  
Vol 35 (3) ◽  
pp. 335-354 ◽  
Author(s):  
BRAHIM BCHIR ◽  
SOUHAIL BESBES ◽  
HAMADI ATTIA ◽  
CHRISTOPHE BLECKER
Keyword(s):  
Osmotic Dehydration ◽  
Punica Granatum ◽  
Pre Treatment ◽  
Pomegranate Seeds ◽  
Punica Granatum L

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

2016 ◽  
Vol 12 (6) ◽  
pp. 515-525 ◽  
Author(s):  
N. Ghanem Romdhane ◽  
N. Djendoubi ◽  
C. Bonazzi ◽  
N. Kechaou ◽  
N. Boudhrioua Mihoubi
Keyword(s):  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Color Stability ◽  
Significant Loss ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Citrus Limon ◽  
Retention Capacity ◽  
Air Drying ◽  
Pre Treatment

Abstract Combined osmotic dehydration (sucrose solution: 50–70 % w/w, 30–50 °C for 2 h followed by air drying at 40 and 60 °C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70–80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 °C. For the investigated temperature of osmotic pre-treatment (30–50 °C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

2017 ◽  
Vol 232 ◽  
pp. 306-315 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Krzysztof Lech ◽  
Anna Michalska ◽  
Malwina Wasilewska ◽  
Adam Figiel ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Sensory Properties ◽  
Drying Method ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Pomegranate Arils

scholarly journals Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves

2020 ◽  
Vol 51 (4) ◽  
pp. 200-208
Author(s):  
Ernest Ekow Abano ◽  
Robert Sarpong Amoah ◽  
Catherine Mbabazi
Keyword(s):  
Microwave Power ◽  
Moringa Oleifera ◽  
Drying Kinetics ◽  
Drying Time ◽  
Air Drying ◽  
Moringa Oleifera Leaves ◽  
Pre Treatment ◽  
Microwave Time ◽  
Drying Conditions ◽  
Short Time

The objective of this work was to identify the optimal drying conditions to produce better quality dried Moringa oleifera leaves with the best drying kinetics using microwave and steam blanching pre-treatments prior to hot air drying. For this purpose, the effect of microwave power, microwave time, steaming time, and air temperature on drying kinetics and quality of Moringa leaves was evaluated using the response surface methodology. In order to achieve a moisture content of 8.0% kg H2O/kg dry matter, the optimal conditions identified were a steaming time of 2.58 min (2 min 35 sec) prior to air drying at 70°C and a microwave power of 270 W for 3 min, followed by air drying at 70°C. At this optimal condition, a confirmation test for steam-assisted air drying gave a drying time (DT) of 53 min, ascorbic acid (AA) of 2.49 mg/g, and the antioxidant activity (AOA) of 67.244% inhibition. For microwave-assisted air drying, the confirmation experiment gave a DT of 43 min, AA of 2.699 mg/g, and AOA of 74.46% inhibition. Both pre-treatments before air drying followed a falling rate drying period at the initial stages and later a constant rate drying period. Our results showed that microwave blanching should be considered as a pre-treatment in industrial production of Moringa leaves to produce better quality dried products in a relatively short time.

scholarly journals Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1846
Author(s):  
Varvara Andreou ◽  
Ioanna Thanou ◽  
Marianna Giannoglou ◽  
Maria C. Giannakourou ◽  
George Katsaros
Keyword(s):  
Quality Improvement ◽  
Energy Savings ◽  
Osmotic Dehydration ◽  
Effective Diffusion ◽  
Drying Time ◽  
Air Drying ◽  
Solid Gain ◽  
Pre Treatment ◽  
Process Energy ◽  
Time And Energy

This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on water activity (aw) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50–70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the aw (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life.

Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

2019 ◽  
Vol 244 ◽  
pp. 202-211 ◽  
Author(s):  
Zahra Allahdad ◽  
Motahareh Nasiri ◽  
Mehdi Varidi ◽  
Mohammad Javad Varidi
Keyword(s):  
Osmotic Dehydration ◽  
Air Drying ◽  
Pomegranate Arils
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