Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties

This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect on effective diffusivity, water loss, sugar gain, color index (CIE-L*a*b*), water activity, sensory perception (color, texture and flavor), and consumption probability were measured. Effective diffusivity was influenced only by temperature of solution, presenting a maximum of 1.4E-4 cm2s-1. Water loss in OD registered a maximum of 40%. Color perception was affected by both variables. The consumption probability was influenced by the conditions evaluated with a maximum value of 80%. It was found the optimal conditions of OD in 65°Brix and 79 °C.

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Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Journal of Food Quality ◽

10.1155/2017/2593213 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 3

Author(s):

Bei Liu ◽

Bangzhu Peng

Keyword(s):

Experimental Data ◽

Osmotic Dehydration ◽

Central Composite Rotatable Design ◽

Optimal Conditions ◽

Quadratic Regression ◽

Optimization Of Process Parameters ◽

Predicted Model ◽

Central Composite ◽

Modelling And Optimization ◽

Rotatable Design

Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5°C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration (p≤0.01), followed by osmotic dehydration temperature (p≤0.01) and time (p≤0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced by osmotic dehydration temperature and time and sorbitol concentration. Based on the parameters of ANOVA, the predicted model for WL rate established by response surface quadratic regression provided an adequate mathematical description of the osmotic dehydration of strawberry.

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The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

Journal of Food Research ◽

10.5539/jfr.v3n1p39 ◽

2013 ◽

Vol 3 (1) ◽

pp. 39

Author(s):

Gabriela Montenegro ◽

Karen S. Pereira ◽

Lauro Melo

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Critical Value ◽

Consumer Acceptance ◽

Central Composite Rotatable Design ◽

Optimal Conditions ◽

F Test ◽

Sensory Acceptance ◽

Amazon Estuary ◽

Central Composite

Acai is a palm widely distributed in the Amazon estuary floodplains. The edible pulp of acai fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor. Depending on the Brazilian region, the acai based-product is prepared adding sugar and guarana extract, but their ideal proportions have never been determined in order to optimize consumers’ sensory acceptance. This research investigated these concentrations using response surface methodology (RSM) based on a five-level, two variable central composite rotatable design (CCRD). Dependent variable was consumer acceptance (flavor, texture and overall liking) and results were analyzed by multivariate regressions. Analyses of Variance (ANOVAs) showed significant models – F-test values (29.3 for flavor, for texture 37.8 and 30.4 for overall liking) higher than the critical value of 4.35 (d.f. = 3; p < 0.05; R2 of 0.926 for flavor, 0.942 for texture and 0.929 for overall liking). Acceptance models are presented (significant parameters). Results showed that guarana extract has a stronger influence (negative) on acceptance compared to sugar (positive), both not on optimal conditions yet. Therefore, more studies are needed in order to optimize acai acceptance.

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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.

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Effect of process variables on the osmotic dehydration of star-fruit slices

Food Science and Technology ◽

10.1590/s0101-20612012005000034 ◽

2012 ◽

Vol 32 (2) ◽

pp. 357-365 ◽

Cited By ~ 8

Author(s):

Camila Dalben Madeira Campos ◽

Ana Carla Kawazoe Sato ◽

Renata Valeriano Tonon ◽

Míriam Dupas Hubinger ◽

Rosiane Lopes da Cunha

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Solution Concentration ◽

Process Variables ◽

Star Fruit ◽

Orbital Shaking ◽

Temperature Solution ◽

Osmotic Treatment ◽

Ascorbic Acids ◽

Central Composite

The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.22817 ◽

2018 ◽

Vol 21 (0) ◽

Author(s):

Behruz Mirzayi ◽

Amir Heydari ◽

Asieh Jabbari

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Sugar Content ◽

Effective Diffusivity ◽

Water Losses ◽

Mass Transfer Kinetics ◽

Osmotic Solution ◽

Maximum Water ◽

Full Factorial

Abstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of sucrose concentration (50 and 60 °Bx), three levels of NaCl content (0, 5% and 10% w/v) and four time levels (90, 180, 270 and 360 min) were applied according to the full factorial technique. The experiments were carried out with three replications and the means analyzed using response surface methodology (RSM). The experimental data revealed that the water loss increased with increase in time, sucrose and salt contents. According to the data obtained the minimum and maximum water losses observed were 9.0% (at 50 °Bx, 0% salt and 90 min) and 46.5% (at 60 °Bx, 10% salt and 360 min), respectively. Furthermore, a small portion of salt was found to reduce the solids gain while the sugar content and time increased it. The effects of all the parameters were significant for water loss, while only those of sucrose content, time and the interaction of salt with sucrose were significant for solids gain. Based on Fick’s second law, the effective diffusivity of water in banana slices was evaluated in the range from 5.67×10-9 to 9.11×10-9 m 2/s for the solutions studied.

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Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Chemical and Process Engineering ◽

10.2478/cpe-2013-0005 ◽

2013 ◽

Vol 34 (1) ◽

pp. 51-62 ◽

Cited By ~ 5

Author(s):

Stefan J. Kowalski ◽

Joanna M. Łechtańska ◽

Justyna Szadzińska

Keyword(s):

Water Loss ◽

Fruits And Vegetables ◽

Osmotic Dehydration ◽

Convective Drying ◽

Quality Analysis ◽

Banana Fruit ◽

Time Intervals ◽

Dried Fruits ◽

Quality Aspects ◽

Drying Curves

Abstract This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

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Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

AgriEngineering ◽

10.3390/agriengineering1020016 ◽

2019 ◽

Vol 1 (2) ◽

pp. 220-234 ◽

Cited By ~ 2

Author(s):

Islam ◽

Das ◽

Monalisa ◽

Sayem

Keyword(s):

Mass Transfer ◽

Water Loss ◽

Osmotic Dehydration ◽

Effective Diffusivity ◽

Solution Concentration ◽

Solution Temperature ◽

Quality Retention ◽

Peleg Model ◽

Mass Transfer Kinetics ◽

Osmotic Solution

The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.

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Production and sensory evaluation of dried mango

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v25n1p44-50 ◽

2021 ◽

Vol 25 (1) ◽

pp. 44-50

Author(s):

Pablícia O. Galdino ◽

Alexandre J. de M. Queiroz ◽

Rossana M. F. de Figueirêdo ◽

Ângela M. Santiago ◽

Plúvia O. Galdino

Keyword(s):

Water Activity ◽

Water Loss ◽

Purchase Intention ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Factorial Experiment ◽

Convective Drying ◽

Taste Intensity ◽

Promising Alternative ◽

Air Speed

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.

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Production of pectinases by A. niger: influence of fermentation conditions

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132009000300007 ◽

2009 ◽

Vol 52 (3) ◽

pp. 567-572 ◽

Cited By ~ 7

Author(s):

María A. Martos ◽

Francisco Martinez Vazquez ◽

Fernando O. Benassi ◽

Roque A. Hours

Keyword(s):

Response Surface Methodology ◽

Food Processing ◽

Optimal Conditions ◽

Fermentation Time ◽

Fermentation Conditions ◽

Initial Concentration ◽

Liquid Extract ◽

Maximum Value ◽

Central Composite Experimental Design ◽

Central Composite

Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: fermentation time (24 to 120 h), pH (3.5 to 6.5) and initial concentration of pectin (5 to 20 g/l). Maximum PE production was 220 U/l, after 74 h of culture, in a medium containing 20 g/l of pectin (pH 6.5). The optimal conditions for PG production were pH: 4.1, 20 g/l of pectin and 94 h of fermentation with a maximum value of 1032 U/l. Under these conditions, the PE production was low (15 U/l). A liquid extract with high PG activity and low PE activity could be suitable to be used in food processing in order to reduce the production of methanol.

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Computational simulation applied to improve fuel bioethanol distillation

Sugar Industry ◽

10.36961/si14538 ◽

2013 ◽

pp. 645-650

Author(s):

Fabio R.M. Batista ◽

Antonio J.A. Meirelles

Keyword(s):

Experimental Validation ◽

Computational Simulation ◽

Industrial Plant ◽

Careful Study ◽

Optimal Conditions ◽

Liquid Equilibrium ◽

Steam Consumption ◽

Wine Composition ◽

Standard Solution ◽

Central Composite

Experimental validation of the process simulation a typical industrial bioethanol unit was conducted, comparing the obtained results with the information collected in an industrial plant. A standard solution containing water, ethanol and 17 congeners was chosen to represent the fermented must, whose composition was selected according to analyses of samples of industrial wines. A careful study of the vapour-liquid equilibrium of the wine components was performed. An attempt to optimise the industrial plant was conducted considering two optimising approaches: the central composite design (CCD) and the Sequential Quadratic Programming (SQP). The process was investigated in terms of bioethanol alcoholic graduation, ethanol recovery, energy consumption and ethanol loss. The results showed that the simulation approach was capable of correctly reproducing a real plant of bioethanol distillation and that the optimal conditions are slightly different from those used at the industrial plant investigated. Substantial fluctuations in wine composition were easily controlled for the two loop controls preventing an off-specification product. The optimised conditions indicate a distillation process able to produce bioethanol according to the legislation requirements and with appropriate steam consumption and loss of ethanol. However, for the production of alcohols with superior qualities, substantial changes in the production system may be required.

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