Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

2013 ◽  
Vol 9 (4) ◽  
pp. 403-412 ◽  
Author(s):  
Laura A. Ramallo ◽  
Miriam D. Hubinger ◽  
Rodolfo H. Mascheroni
Keyword(s):  
Mechanical Properties ◽  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Vacuum Treatment ◽  
Operating Pressure ◽  
Operation Conditions ◽  
Solute Uptake ◽  
Pineapple Fruit ◽  
The One

AbstractThe influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 300 min. Seven operation conditions were implemented with a vacuum pulse of 100 mbar or 250 mbar for 0, 5, 15 or 25 min at the beginning of the process. The decrease of pressure favored the solute uptake, but the water loss has not been significantly affected. No significant effect of vacuum time was observed. However, solute uptake in trials with vacuum pulse of 100 mbar was significantly higher than in OD process. In general, mechanical properties and shrinkage were not affected by operation conditions. Osmotic dehydration process (both OD and VPOD) originates a more resistant tissue structure than the one in fresh pineapple fruit.

scholarly journals Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 20 ◽  
Author(s):  
Joanna Cichowska ◽  
Adam Figiel ◽  
Lidia Stasiak-Różańska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solid Gain ◽  
Practical Applications ◽  
Mass Transfer Parameter ◽  
Loss Parameter ◽  
Transfer Parameters ◽  
The One

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.

Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
Author(s):  
Zhen Hua Duan ◽  
Ju Lan Wang ◽  
Yan Yan Wu ◽  
Jian Peng ◽  
Yi Yang ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Treatment Temperature ◽  
Fish Fillet ◽  
Solid Gain ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Tilapia Fillets

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

scholarly journals Note: Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration) Nota: Aplicación del sistema de simulación de redes neurales para el control de la deshidratación osmótica

1997 ◽  
Vol 3 (6) ◽  
pp. 459-465 ◽  
Author(s):  
I.C. Trelea ◽  
A.L. Raoult-Wack ◽  
G. Trystram
Keyword(s):  
Neural Network ◽  
Mass Transfer ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Network Modelling ◽  
Experimental Range ◽  
Neural Network Modelling ◽  
Underlying Mechanisms ◽  
Hidden Layer

The aim of this work was to elaborate a predictive model of the mass transfer (water loss and solute gain) that occurs during dewatering and soaking by using neural network modelling. Two separate feedforward networks with one hidden layer were used (for water loss and solute gain respectively). Model validation was carried out on results obtained previously, which dealt with agar gel soaked in sucrose solution over a wide experimental range (temperature, 30-70 °C; solu tion concentration, 30-70 g sucrose/100 g solution; time 0-500 min; agar concentration, 2-8%). The best results were obtained with three hidden neurons, which made it possible to predict mass transfer, with an accuracy at least as good as the experimental error, over the whole experimental range. The technological interest of such a model is related to a rapidity in simulation compa rable to that of a traditional transfer function, a limited number of parameters and experimental data, and the fact that no preliminary assumption on the underlying mechanisms was needed.

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

Foods ◽  
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.

scholarly journals Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples

2008 ◽  
Vol 51 (4) ◽  
pp. 599-606 ◽  
Author(s):  
Sabrina Silva Paes ◽  
Gustavo Beulke Stringari ◽  
João Borges Laurindo
Keyword(s):  
Mechanical Properties ◽  
Maximum Stress ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Solution Temperature ◽  
Vacuum Impregnation ◽  
Stress Relaxation Test ◽  
Lower Viscosity ◽  
Impregnation Temperature

The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.

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

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.

scholarly journals Mass Transfer and Diffusion Coefficient of ᴅ-Allulose during Osmotic Dehydration

2017 ◽  
Vol 3 (2) ◽  
Author(s):  
Mulyana Hadipernata ◽  
Masahiro Ogawa
Keyword(s):  
Mass Transfer ◽  
Diffusion Coefficient ◽  
Room Temperature ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Potential Effect ◽  
Sugar Solution ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
And Diffusion

This study was undertaken to identify the effect of ᴅ-allulose and sucrose solution on mass transport phenomena and diffusion coefficient of sugar solution. Potato samples were immersed in sugar osmotic solution (20% w/v) at room temperature (20°C). The mass transfer kinetics was measured at 30 min, 1 h, 2 h, 4 h, 6 h, 8 h and 16 h. The optimum value of ᴅ-allulose content in sample after immersion with ᴅ-allulose solution was higher compared with sucrose content in sample after immersion with sucrose solution. Also, ᴅ-allulose has higher diffusion coefficient compared with sucrose. Diffusion coefficient of ᴅ-allulose and sucrose were 6.43 x 10-10m2s-1 and 2.83 x 10-10m2s-1, respectively. ᴅ-Allulose has potential effect to accelerate an ingredient movement into the food materials. The acceleration movement of ingredients such as ᴅ-allulose into the food materials may be useful in food processing and preservation such as curing process of meat and fish.

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Raquel Alves Evaristo ◽  
Gilmar Freire da Costa ◽  
Cristiani Viegas Brandão Grisi ◽  
Solange de Sousa
Keyword(s):  
Shelf Life ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Chemical Properties ◽  
Microbiological Analysis ◽  
Content Type ◽  
Sensory Acceptability ◽  
Physico Chemical ◽  
Pre Treatment ◽  
The One

PurposeThe aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and sensory acceptability of jackfruit berries.Design/methodology/approachFour treatments were used as follows: T1 – Jackfruit berries dried in an oven at 50°C; T2 – Jackfruit berries dried in an oven at 60°C; T3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T4 – Jackfruit berries pretreated with osmotic solution (60 Brix concentration) and oven-dried at 60°C. Berries' shelf life was monitored by moisture analysis, water activity (Wa) and microbiological analysis. The influence of treatments on physico-chemical properties and sensory quality was also investigated.FindingsOsmo-convective dehydration at 50 and 60 C significantly (p = 0.001) reduced moisture content and Wa. All treatments increased the shelf life of jackfruit berries within 30 days of storage. Regarding sensory analysis, the T3 treatment was significantly (p = 0.001) the most preferred by the tasters.Originality/valueIn general, the results indicated that osmo-convective dehydration at 50 C has great potential to be a maid in the processing of minimally processed jackfruit berries, as, in addition to providing the product with high stability, it was the one with the greatest acceptability by the tasters.

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