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

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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Mass exchange evaluation during optimization of osmotic dehydration for Oyster mushrooms (Pleurotus sajor-caju) in salt-sugar solution

Journal of Applied and Natural Science ◽

10.31018/jans.v6i1.384 ◽

2014 ◽

Vol 6 (1) ◽

pp. 110-116 ◽

Cited By ~ 4

Author(s):

H. G. Ramya ◽

Satish Kumar ◽

Mahesh Kumar

Keyword(s):

Water Loss ◽

Weight Reduction ◽

Osmotic Dehydration ◽

Operating Conditions ◽

Solution Temperature ◽

Optimum Operating ◽

Sugar Uptake ◽

Sugar Solution ◽

Process Variables ◽

Oyster Mushrooms

The objective of this study was to investigate the osmotic dehydration of Oyster mushrooms in salt-sugar solution at different solution concentrations, immersion times, temperatures and solution to fruit ratio to analyze the water loss, solute gain and weight reduction. Salt-sugar uptake and water transfer were quantitatively investigated during osmotic dehydration of Oyster mushrooms using response surface methodology. Experiments were conducted in a thermostatically controlled agitating incubator. With respect to water loss, solute gain and weight reduction both linear and quadratic effects of four process variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. ANOVA was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Applying desirability function method, the optimum operating conditions were found to be: solution temperature – 42.3° C, immersion time – 44.21 min, salt-sugar concentration – 15 %: 52.57° B and solution to fruit ratio 4.99:1. At these optimum values, water loss, solute gain and weight reduction was 41, 2.15 and 38.6 (g/100 g initial mass) respectively.

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

DYNA ◽

10.15446/dyna.v86n210.77615 ◽

2019 ◽

Vol 86 (210) ◽

pp. 91-97

Author(s):

Carlos Akberto Bejarano Martinez ◽

Carolina Maria Sánchez-Sáenz ◽

Sebastián David Ariza Quiroga

Keyword(s):

Water Loss ◽

Color Index ◽

Osmotic Dehydration ◽

Effective Diffusivity ◽

Cane Sugar ◽

Convective Drying ◽

Central Composite Rotatable Design ◽

Optimal Conditions ◽

Maximum Value ◽

Central Composite

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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KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v5i1.34 ◽

2020 ◽

Vol 5 (1) ◽

pp. 15-20

Author(s):

Spetriani ◽

Siti Fathurahmi ◽

If'all

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Coefficient Of Determination ◽

Hypertonic Solution ◽

Dehydration Process ◽

Solid Gain ◽

Dragon Fruit ◽

Osmotic Solution ◽

Temperature Solution

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values on osmotic dehydration of dragon fruit.

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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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Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit

International Agrophysics ◽

10.1515/intag-2015-0091 ◽

2016 ◽

Vol 30 (2) ◽

pp. 185-191 ◽

Cited By ~ 11

Author(s):

Sharokh Jabrayili ◽

Vahid Farzaneh ◽

Zahra Zare ◽

Hamid Bakhshabadi ◽

Zahra Babazadeh ◽

...

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Solution Concentration ◽

Activation Function ◽

Solution Temperature ◽

Sigmoid Function ◽

Solid Gain ◽

Osmotic Solution ◽

Hidden Layer ◽

Sigmoid Activation Function

Abstract Osmotic dehydration characteristics of kiwifruit were predicted by different activation functions of an artificial neural network. Osmotic solution concentration (y1), osmotic solution temperature (y2), and immersion time (y3) were considered as the input parameters and solid gain value (x1) and water loss value (x2) were selected as the outlet parameters of the network. The result showed that logarithm sigmoid activation function has greater performance than tangent hyperbolic activation function for the prediction of osmotic dehydration parameters of kiwifruit. The minimum mean relative error for the solid gain and water loss parameters with one hidden layer and 19 nods were 0.00574 and 0.0062% for logarithm sigmoid activation function, respectively, which introduced logarithm sigmoid function as a more appropriate tool in the prediction of the osmotic dehydration of kiwifruit slices. As a result, it is concluded that this network is capable in the prediction of solid gain and water loss parameters (responses) with the correlation coefficient values of 0.986 and 0.989, respectively.

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

Food Science and Technology International ◽

10.1177/1082013203040545 ◽

2003 ◽

Vol 9 (6) ◽

pp. 389-396 ◽

Cited By ~ 7

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.

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Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq141014004p ◽

2015 ◽

Vol 21 (4) ◽

pp. 485-492 ◽

Cited By ~ 3

Author(s):

Vesna Pavelkic ◽

Tanja Brdaric ◽

Marija Petrovic ◽

Gavrilo Sekularac ◽

Milica Kosevic ◽

...

Keyword(s):

Mass Transfer ◽

Rate Constants ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Solution Concentration ◽

Dry Mass ◽

Solid Gain ◽

Mass Transfer Kinetics ◽

Osmotic Solution ◽

Osmotic Treatment

The applicability of Peleg?s model was investigated for predicting mass transfer kinetics during osmotic dehydration (OD) process of pears, at different concentrations (40%, 60% and 70% w/w) and temperatures (20?C, 35?C and 50?C) of sucrose solution. Increase in sucrose solution concentration resulted in higher water loss (WL) and solid gain (SG) values through the osmotic treatment period. After 360 minutes of osmotic treatment of pears, WL ranges from 23.71 % to 31.68 % at 20?C, from 24.80 % to 40.38 % at 35?C and from 33.30 % to 52.07 % at 50 ?C of initial weight of pears. The increase of dry mass of the samples, SG, after 360 minutes of osmotic treatment ranges from 3.02 % to 6.68 % at 20?C, from 4.15 % to 7.71 % at 35?C and from 5.00 % to 8.92 % at 50?C. Peleg?s rate constants k1WL and k1SG, decreased with increasing temperature, as well as decreased with increasing concentration of osmotic solution at constant temperature. Both capacity constants k2WL and k2SG also exhibits the inverse relationship between capacity constant and temperature, as well as concentration of the osmotic solution. The Peleg?s rate constants for WL and SG at all temperatures followed Arrhenius type relationship. The model predicted equilibrium values were very close to experimental ones, which is confirmed with high coefficients of determination and by the residual analysis.

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Mass transfer kinetics during osmotic dehydration of amla (Emblica officinalis L.) cubes in sugar solution

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq140712011t ◽

2015 ◽

Vol 21 (4) ◽

pp. 547-559 ◽

Cited By ~ 4

Author(s):

D. Tiroutchelvame ◽

V. Sivakumar ◽

Prakash Maran

Keyword(s):

Mass Transfer ◽

Osmotic Dehydration ◽

Solution Concentration ◽

Solution Temperature ◽

Sugar Solution ◽

Process Variables ◽

Liquid Ratio ◽

Rehydration Ratio ◽

Uniform Size ◽

Overall Acceptability

A four factors three level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10 mm ? 10 mm ? 10 mm) were impregnated into sugar solution of different solution concentration (30-50? Brix), temperature (30-50?C), fruit to liquid ratio (1:5 - 1:15 g/ml) and time (30-180 min). It was observed from the results that the process variables have significant effect on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50? Brix, solution temperature of 30?C, fruit to liquid ratio of 1:5 g/ml and immersion time of 133 min. respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).

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Evaluation of water loss and solute uptake during osmotic treatment of white radishes (Raphanus sativus L.) in salt-sucrose solution

Plant Science Today ◽

10.14719/pst.1422 ◽

2021 ◽

Author(s):

Nguyen Minh Thuy ◽

Nguyen Thi Ngoc Tham ◽

Vo Quang Minh ◽

Pham Thanh Vu ◽

Ngo Van Tai

Keyword(s):

Mass Transfer ◽

Water Loss ◽

Raphanus Sativus ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Mass Gain ◽

Solid Content ◽

Raphanus Sativus L ◽

Osmotic Treatment ◽

White Radish

White radish, scientifically known as Raphanus sativus L., is a yearly vegetable. Currently, it was being grown and widely used in the world, including Vietnam. These plants have been used as food or food processing. The osmotic treatment of vegetables involves the removal of water from plants in which the solids from the osmotic solution are transported to the plant material by osmosis. By this procedure, sucrose and saline solution are usually performed. White radishes were dehydrated in different hypertonic solutions by combined sucrose and NaCl at three different concentrations, including 9 runs. Mass transfer behaviour was applied according to three common models such as Fick’s second law, Weibull and Peleg’s equations based on the change of moisture and solid content of white radish during osmotic dehydration. The obtained results showed that the mass transfer was fast at initial stage and became slowly at the later stage. The effective moisture (Dm) and solid diffusivities (Ds) were ranged from 1.0186 to 1.2826x10-8 and from 1.0692 to 2.3322x10-8 (m2/s) respectively. The Peleg’s equation was found to be the best fitting for water loss and solid uptake thanks to the high determination coefficient (>97.64%) and the low average relative error (<3.174%). Raised up solution concentration resulted in higher water loss and mass gain.

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Osmotic dehydration: More than water loss and solid gain

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2021.1983764 ◽

2021 ◽

pp. 1-20

Author(s):

Fernanda Rezende Abrahão ◽

Jefferson Luiz Gomes Corrêa

Keyword(s):

Water Loss ◽

Osmotic Dehydration ◽

Solid Gain

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