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.

Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple

2018 ◽  
Vol 14 (2) ◽  
Author(s):  
Joanna Cichowska ◽  
Hanna Kowalska
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Storage Conditions ◽  
Juice Concentrate ◽  
Colour Changes ◽  
Higher Temperature ◽  
Pre Treatment ◽  
Chokeberry Juice

AbstractThe cylinders of apples cv.Braeburnwere subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.

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.

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

Food Research ◽  
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.

Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Elham Azarpahzooh ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Energy Savings ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Drying Time ◽  
Air Drying ◽  
Second Stage ◽  
Freeze Dried ◽  
Pre Treatment ◽  
Kinetics Of

The effect of microwave-osmotic dehydration pre-treatment under continuous flow medium spray (MWODS) conditions on the second stage air-drying kinetics of apple (Red Gala) cylinders was evaluated. MWODS pre-treatment was carried out using a response surface methodology involving 5-levels of sucrose concentration (33-66.8°B), temperature (33-66.8°C) and contact time (5-55 min). Drying time and coefficient of moisture diffusion (Dm) and coefficient of moisture infusion (Im) during rehydration were evaluated as responses and the results were compared with their air-dried (AD) (worst scenario) and freeze-dried (FD) (best scenario) counterparts without the osmotic treatments. The diffusion and infusion coefficients were based on the solution of Fick's diffusion model. Empirical models developed for all response variables were significant (P ? 0.001) and the lack of fit was not significant (P > 0.05). MWODS pre-treatments significantly influenced the Dm values and reduced the air-drying time of apples by 30-65 percent in comparison with untreated apple thereby providing opportunity for better energy savings. On the other hand, the values of Im during the rehydration process were highest for the freeze-dried samples followed by apples air-dried after MWODS treatment, and the least for the untreated air-dried samples.

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.

The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta)

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Michał Bialik ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Ewa Gondek
Keyword(s):  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Activity Level ◽  
Carotenoid Content ◽  
Drying Time ◽  
Actinidia Arguta ◽  
Total Carotenoid Content ◽  
Pre Treatment ◽  
Time Required

AbstractKiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60 % water solutions at 30 and 50 °C. After pre-treatment, the samples were dried using convective method at 70 °C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30 °C, the time required for drying was reduced by 23 and 32 %, respectively. In turn, dehydration performed at 50 °C had no positive effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30 °C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30 °C and sucrose solution at 50 °C.

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.

Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms

2001 ◽  
Vol 49 (2-3) ◽  
pp. 185-191 ◽  
Author(s):  
Erik Torringa ◽  
Erik Esveld ◽  
Ischa Scheewe ◽  
Robert van den Berg ◽  
Paul Bartels
Keyword(s):  
Osmotic Dehydration ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pre Treatment

scholarly journals Determination of Chemical Composition of Plums During Pre-Treatment and Drying

2012 ◽  
Vol 19 (1) ◽  
pp. 89-96 ◽  
Author(s):  
Dorota Walkowiak-Tomczak
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Reference Sample ◽  
Raw Material ◽  
Pre Treatment ◽  
Pretreatment Conditions ◽  
Drying Conditions

Determination of Chemical Composition of Plums During Pre-Treatment and DryingThanks to drying, fruits are available on the market throughout the year. Parameters of drying conditions affect eg the content of bioactive compounds in the product. The aim of the study was to investigate the effect of pretreatment conditions and the applied drying method on changes in the chemical composition of plums. Analyses were conducted on plums cv. 'Valor', which were subjected to pre-treatment including blanching, drilling and osmotic dehydration. Next they were dried by the convection method at air temperature of 60°C and flow rate of 1.5 m/s. Dehydration was run in a 61.5% sucrose solution at a temperature of 50°C for 1 or 2 h. Convection-dried plums, with no osmotic dehydration applied, constituted the reference sample. In fresh, dehydrated and dried fruits determinations included dry matter, polyphenols by colorimetry with the Folin reagent and contents of sugars by colorimetry using 3,5-DNS acid. As a result of blanching and dehydration the content of dry matter increased. Water loss after dehydration amounted to as much as 1.45 g H2O/g d.m.0after 2 h in comparison with blanched plums. As a result of dehydration total contents of sugars and polyphenols in plums decreased (mg/100 g d.m.). In convection-dried prunes the content of polyphenols was by 30÷50% higher than in the raw material, but lower than in the reference sample.

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