Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

AbstractThe aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0158 ◽

2018 ◽

Vol 14 (2) ◽

Cited By ~ 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.

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Mass Transfer During Osmotic Dehydration of Pineapple

Food Science and Technology International ◽

10.1177/1082013204047904 ◽

2004 ◽

Vol 10 (5) ◽

pp. 323-332 ◽

Cited By ~ 15

Author(s):

L. A. Ramallo ◽

C. Schvezov ◽

R. H. Mascheroni

Keyword(s):

Water Content ◽

Diffusion Coefficients ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Sugar Content ◽

Thickness Variation ◽

Fick’S Law ◽

Solid Gain ◽

Fick's Law ◽

Different Temperatures

The diffusion coefficients of water and solutes are important parameters in the analysis, design and optimisation of an osmotic dehydration process. This work estimated by Fick’s Law the diffusion coefficients of water and sucrose during the osmotic dehydration of slices of pineapple fruit in sucrose solution at different temperatures. In addition, it analysed the effect of the change in thickness (shrinkage) during the process, and the use of higher order terms in the analytical solution. The model results were in good agreement with experimental data of water loss and solid gain. The best fit was found when the shrinkage was considered in a simple model based on the solution of Fick’s Law. The equilibrium water content ranged between 34 and 36% for a 60% w/w sucrose solution and was practically independent of temperature. Equilibrium sugar content increased from 45 to 54% as the temperature rose from 30 to 50°C. Thickness variation was found to be independent of temperature and was only dependent on water content.

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The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Agricultural and Food Science ◽

10.23986/afsci.82721 ◽

2019 ◽

Vol 28 (4) ◽

Cited By ~ 1

Author(s):

Jolanta Kowalska ◽

Andrzej Lenart ◽

Sylwia Roszkowska ◽

Hanna Kowalska

Keyword(s):

Freeze Drying ◽

Osmotic Dehydration ◽

Convective Drying ◽

Study Results ◽

Dried Fruit ◽

Osmotic Solution ◽

Juice Concentrate ◽

Bioactive Ingredients ◽

Pre Treatment ◽

Chokeberry Juice

The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.

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Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations

Chemical and Process Engineering ◽

10.1515/cpe-2015-0024 ◽

2015 ◽

Vol 36 (3) ◽

pp. 345-354 ◽

Cited By ~ 7

Author(s):

Stefan J. Kowalski ◽

Joanna M. Łechtańska

Keyword(s):

Water Activity ◽

Osmotic Dehydration ◽

Experimental Studies ◽

Nutrient Content ◽

Convective Drying ◽

Drying Time ◽

Solid Gain ◽

Nacl Concentration ◽

Osmotic Agent ◽

Content Preservation

Abstract This article presents experimental studies on drying kinetics and quality effects of red beetroot (Beta vulgaris L.) after convective drying with a preliminary osmotic pretreatment. The effects of the osmotic agent (NaCl) concentration and the osmotic bath time on the product colour and nutrient content preservation, the water activity, and rehydration ability after drying were analysed. Osmotic dehydration curves and Solid Gain (SG), Water Loss (WL), Weight Reduction (WR) were determined. It was proved that drying of beetroot with osmotic pretreatment contributes to shorter drying time, smaller water activity, higher retention of betanin, better colour preservation, and a greater degree of water resorption.

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Modelagem matemática da desidratação osmo-convectiva da palma forrageira (Opuntia fícus-indica Mill) utilizando soluções mistas

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3489 ◽

2015 ◽

Vol 10 (4) ◽

pp. 39

Author(s):

E. T. Silva ◽

E. C. O. Silva ◽

R. P. Gusmão ◽

J. D. Lopes ◽

T. A. S. Gusmão

Keyword(s):

Experimental Data ◽

Water Activity ◽

Osmotic Dehydration ◽

Convective Drying ◽

Human Consumption ◽

Cactus Pear ◽

Opuntia Ficus Indica ◽

Mixed Solutions ◽

Cut Resistance ◽

Best Fit

Objetivou-se nesse estudo avaliar a influência de pré-tratamentos osmóticos utilizando secagem convectiva complementar no processo de perda de água, ganho de sólidos e nos parâmetros de qualidade (cor, atividade de água e textura) de cladódios de palma forrageira. O Cladódio foi submetido à desidratação osmótica utilizando soluções mistas contendo 5% de NaCl e concentrações de sacarose de 50 e 60 °Brix, em diferentes proporções palma/solução (1:1, 1:4 e 1:10) a 40°C. Posteriormente foi realizada secagem convectiva a 50 e 60 °C. Foram utilizados, para ajuste aos dados experimentais da secagem, os modelos matemáticos de Page, Henderson & Pabis, Cavancanti Mata, Exponencial de Dois Termos e Midilli. O cladódio de palma in natura e desidratado foi caracterizado quanto aos parâmetros de cor, atividade de água e textura. O aumento da perda de massa foi proporcional ao aumento da proporção cladódio/solução utilizada na desidratação osmótica e o ganho de sólidos foi maior para a concentração de 50 °Brix. O modelo matemático de Midilli foi o que melhor se ajustou aos dados experimentais. Os parâmetros de cor, atividade de água e textura foram modificados pelas condições de desidratação osmótica e de secagem as quais o cladódio de palma foi submetido. O cladódio desidratado a 50 °C apresentou melhor preservação da cor, maior resistência ao corte e menor atividade de água. Mathematical modeling of osmo-convective dehydration of the cactus pear (Opuntia ficus-indica Mill) using mixed solutionsAbstract: The objective of this study was to evaluate the influence of osmotic pre-treatments with complementary convective drying in the water loss process and solids gain of cactus pear cladodes, to obtain palm for human consumption. The cladode was subjected to osmotic dehydration using mixed solutions containing 5% NaCl and sugar concentrations of 50 and 60 °Brix in different proportions palm/solution (1:1, 1:4 and 1:10) at 40 °C. Subsequently convective drying was performed at 50 and 60 °C. Were used to fit to the experimental data of drying, the mathematical models for Page, Henderson & Pabis, Cavancanti Mata, Exponential of Two Terms and Midilli. The spineless cactus in natura and dehydrated was characterized as the parameters: color, water activity and texture. The study noted that the increased of weight mass was proportional to the increased of proportion cladode/solution used in osmotic dehydration and the solids gain was higher for concentration of 50 °Brix. The Midilli mathematical model was the best fit to the experimental data. The parameters of color, water activity and texture were modified by the conditions of osmotic dehydration and drying which spineless cactus cladodes was submitted. The cactus cladode dehydrated at 50 °C presented better preservation of the color, increased cut resistance and lowest water activity.

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Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

International Journal of Engineering and Advanced Technology - Regular Issue ◽

10.35940/ijeat.a2026.109119 ◽

2019 ◽

Vol 9 (1) ◽

pp. 6257-6262

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Shelf Life ◽

Water Activity ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Rehydration Ratio ◽

Food Material ◽

Permeable Membrane ◽

Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

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

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1332 ◽

2012 ◽

Vol 554-556 ◽

pp. 1332-1336 ◽

Cited By ~ 3

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.

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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.

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Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

BMC Biotechnology ◽

10.1186/s12896-021-00726-2 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Aurore Bodzen ◽

Audrey Jossier ◽

Sébastien Dupont ◽

Pierre-Yves Mousset ◽

Laurent Beney ◽

...

Keyword(s):

Water Content ◽

Water Activity ◽

Freeze Drying ◽

Sucrose Solution ◽

Bound Water ◽

Long Term Storage ◽

Freeze Dried ◽

Micellar Casein ◽

Term Storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.

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Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Molecules ◽

10.3390/molecules24193429 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3429 ◽

Cited By ~ 3

Author(s):

Joanna Cichowska ◽

Dorota Witrowa-Rajchert ◽

Lidia Stasiak-Różańska ◽

Adam Figiel

Keyword(s):

Water Activity ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Continuous Method ◽

The Other ◽

Water Removal ◽

Colour Changes ◽

Apple Tissue ◽

Transfer Parameters ◽

Ultrasound Assisted

The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

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