scholarly journals Study of osmotic dehydration of kiwi fruit using sucrose solution

2019 ◽  
Vol 22 ◽  
Author(s):  
Bethania Brochier ◽  
Juliana Mesquita Inácio ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Water Activity ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Kiwi Fruit ◽  
Free Moisture ◽  
Sucrose Solutions ◽  
Peleg Model ◽  
Osmotic Solution ◽  
In The Beginning

Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.

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

2019 ◽  
Vol 1 (2) ◽  
pp. 220-234 ◽  
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.

Kinetics of Solute Gain and Water Loss During Osmotic Dehydration of Orange Slices

2003 ◽  
Vol 9 (6) ◽  
pp. 389-396 ◽  
Author(s):  
M. Chafer ◽  
S. Perez ◽  
A. Chiralt
Keyword(s):  
Mass Transport ◽  
Transport Properties ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Process Yield ◽  
Sucrose Solutions ◽  
Osmotic Solution ◽  
Kinetics Of ◽  
Water And Solute Transport

The effect of the osmotic solution (sucrose and dextrose syrups) on the kinetics and process yield was evaluated on osmotic dehydration of orange (Valencia Late var.). Processes were carried out at 30 C, using 35, 45, 55 and 65 Brix solutions and by applying a vacuum pulse (100 mbar for 10 min) at the beginning of the process. Kinetics of sugar gain-water loss and mass changes were analysed by separately considering peel and pulp fractions of orange slices. Mass transport properties of orange slices in osmotic treatments were different for pulp and peel fractions due to the different contributions of the mechanisms involved. Faster water and solute transport were observed in the peel impregnated with the osmotic solution. Sugar gain in sucrose solutions was enhanced in comparison with dextrose treatments, whereas diffusional water loss was faster in samples treated with dextrose. These effects made the process yield higher for sucrose treatments. An increase in the osmotic solution concentration implied higher mass transport rates, but did not notably affect process yield.

scholarly journals Osmotic Dehydration of Apples Under Reduced Pressure Conditions

2016 ◽  
Vol 20 (3) ◽  
pp. 135-143 ◽  
Author(s):  
Siemowit Muszyński ◽  
Krzysztof Kornarzyński ◽  
Bożena Gładyszewska
Keyword(s):  
Weight Loss ◽  
Weight Gain ◽  
Water Loss ◽  
Atmospheric Pressure ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Total Weight Loss ◽  
Reduced Pressure ◽  
Pressure Application ◽  
Osmotic Solution

AbstractThe aim of the study was to determine the effect of reduced pressure on the osmotic dehydration of apples. Tests were performed under vacuum of 8 kPa, 67 kPa, 80 kPa and under the atmospheric pressure (100 kPa). The samples were dehydrated in a sucrose solution with a concentration of 30°Bx, 50°Bx and 70°Bx. It has been shown that the effect of low pressure application depends significantly to the concentration of the osmotic solution. It has been found that the overall weight change significantly depend on the concentration of the solution, and after 3 hours of dehydration at a pressure of 80 kPa at solutions of 30°Bx, 50°Bx and 70°Bx total weight loss increased by 65%, 12% and 25% respectively, when compared to samples dehydrated at atmospheric pressure. From the studied variants of reduced pressure, the pressure of 80 kPa seems to be the optimal one, as evidenced by the lowest values of weight gain to water loss ratios for apples dehydrated in solutions of 50°Bx and 70°Bx.

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

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.

Optimization of Osmotic Dehydration Process of Aonla Fruit in Salt Solution

2010 ◽  
Vol 6 (1) ◽  
Author(s):  
Mohammed Shafiq Alam ◽  
Amarjeet Singh
Keyword(s):  
Vitamin C ◽  
Salt Solution ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Colour Change ◽  
Solution Temperature ◽  
Process Time ◽  
Dehydration Process ◽  
Overall Acceptability ◽  
Osmotic Solution

For optimization of osmotic dehydration process of aonla fruit in salt solution by response surface methodology, the experiments were conducted according to Box and Behnken design. The independent process variables for osmotic dehydration process were osmotic solution concentrations (5-25% w/v salt), osmotic solution temperature (30-60°C), solution to fruit ratio (4-8 v/w), and process time (60-240 minutes). The osmotic drying process was optimized for maximum water loss, overall acceptability and minimum solute gain, colour change, and vitamin-C loss. The optimum conditions were 22% salt concentration, 44.5°C osmotic solution temperature, 6.5 solution to fruit ratio, and 60 minutes process time. An analysis of variance (ANOVA) revealed that, among the process variable, concentration has the most significant effect on water loss, solute gain, and overall acceptability; solution temperature has the most effect on colour change; and process time has the most effect on vitamin-C loss whereas solution-to-fruit ratio observed significantly lower effect on responses.

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.

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

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3429 ◽  
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.

scholarly journals Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

2014 ◽  
Vol 20 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Vladimir Filipovic ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Activity ◽  
Water Loss ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Water Solution ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Mass Transfer Kinetics

This paper presents the effects of different process temperature (20, 35 and 50 ?C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system?s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 ?C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.

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