scholarly journals Optimization of processing conditions for osmotic dehydration of orange segments

2018 ◽  
Author(s):  
S. N. Patil ◽  
S. M. Shingade ◽  
R. C. Ranveer ◽  
A. K. Sahoo
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Alternative Methods ◽  
Small Scale ◽  
Process Conditions ◽  
Tropical Fruit ◽  
Solid Gain ◽  
Sugar Syrup

The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.

scholarly journals Optimization of processing conditions for osmotic dehydration of orange segments

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
S. N. Patil ◽  
S. M. Shingade ◽  
R. C. Ranveer ◽  
A. K. Sahoo
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Alternative Methods ◽  
Small Scale ◽  
Process Conditions ◽  
Tropical Fruit ◽  
Solid Gain ◽  
Sugar Syrup

The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.

Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology

2014 ◽  
Vol 10 (2) ◽  
pp. 307-316 ◽  
Author(s):  
Ali Ganjloo ◽  
Russly A. Rahman ◽  
Jamilah Bakar ◽  
Azizah Osman ◽  
Mandana Bimakr
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Weight Reduction ◽  
Immersion Time ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Optimum Process ◽  
Process Conditions ◽  
Solid Gain

Abstract In this study, osmotic dehydration of seedless guava was studied through response surface methodology. Seedless guava cubes were dehydrated in sucrose solution at different concentration (30–50% w/w), temperature (30–50°C) and immersion time (15–240 min) with respect to weight reduction, solid gain and water loss. A Box–Behnken design was used to determine the optimum processing conditions that yield maximum weight reduction, water loss and minimum solid gain. The models developed for all responses were significant (p<0.05). The response surface plots were constructed to show the interaction of process variables. Optimum process conditions were found to be sucrose concentration of 33.79% w/w, temperature of 30.00°C and immersion time of 240 min through desirability function method. At these optimum points, weight reduction, solid gain and water loss were found to be 0.189 (gg−1), 0.050 (gg−1) and 0.237 (gg−1), respectively.

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Manivannan Petchi ◽  
Rajasimman Manivasagan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Salt Solution ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Dehydration Process ◽  
Initial Sample ◽  
Solid Gain ◽  
Sample Ratio

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 – 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 – 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature – 36°C, immersion time - 95 min, salt concentration – 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

scholarly journals Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Horticulturae ◽  
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.

Osmotic dehydration: More than water loss and solid gain

2021 ◽  
pp. 1-20
Author(s):  
Fernanda Rezende Abrahão ◽  
Jefferson Luiz Gomes Corrêa
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Solid Gain

scholarly journals Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Teresa Delgado ◽  
Bruna Paim ◽  
José Alberto Pereira ◽  
Susana Casal ◽  
Elsa Ramalhosa
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Volume Ratio ◽  
Castanea Sativa ◽  
Color Variation ◽  
Process Conditions ◽  
Operational Conditions

Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the following parameters: volume ratio, water activity, color variation, weight reduction, solids gain, water loss and normalized moisture content, as well as total moisture, ash and fat contents. The experimental data was adequately fitted into second-order polynomial models with coefficients of determination (R2) from 0.716 to 0.976, adjusted-R2 values from 0.460 to 0.954, and non-significant lacks of fit. The optimal osmotic dehydration process conditions for maximum water loss and minimum solids gain and color variation were determined by the “Response Optimizer” option: 83% sucrose concentration, 20 °C and 9.2 hours. Thus, the best operational conditions corresponded to high sugar concentration and low temperature, improving energy saving and decreasing the process costs.

scholarly journals The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
S. M. Atiqure Rahman ◽  
Ahmed M. Nassef ◽  
Mujahed Al-Dhaifallah ◽  
Mohammad Ali Abdelkareem ◽  
Hegazy Rezk
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Water Loss ◽  
Alginic Acid ◽  
Osmotic Dehydration ◽  
Neural Network Modeling ◽  
Polygalacturonic Acid ◽  
Coating Materials ◽  
Solid Gain ◽  
Artificial Neural

A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out. Potato and apple samples were examined as model heat-sensitive products in this study. Results indicate that the coating material containing both alginic acid and polygalacturonic acid causes higher water loss of about 17% and 7.5% and lower solid gain of about 4% and 8%, respectively, compared to uncoated potato sample after a typical 90 min osmotic dehydration process. Investigation of drying performance using both coating materials showed a higher reduction in the moisture content of about 22% and 18%, respectively, compared with uncoated samples after the 3 h drying period. Comparisons between the two proposed coating materials were also carried out. Samples (potato) coated with alginic acid demonstrated better performance in terms of higher water loss (WL), lower solid gain (SG), and notable enhancement of drying performance of about 7.5%, 8%, and 8%, respectively, compared to polygalacturonic acid. Similar outcomes were observed using apple samples. Additionally, an accurate model of the drying process based on the experimental dataset was created using an artificial neural network (ANN). The obtained mean square errors (MSEs) for the predicted water loss and solid gain outputs of the potato model were 4.0948e−5 and 3.924e−6, respectively. However, these values for the same parameters were 3.164e−5 and 4.4915e−6 for the apple model. The coefficient of determination (r2) values for the two outputs of the potato model were found to be 0.99969 and 0.99895, respectively, while they were 0.99982 and 0.99913 for the apple model, which reinforces the modeling phase.

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

2014 ◽  
Vol 6 (1) ◽  
pp. 110-116 ◽  
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.

scholarly journals Optimization of Osmo- Dehydration Process of Honey-Ginger Candy by using Response Surface Methodology

2020 ◽  
Vol 9 (4) ◽  
pp. 984-986
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Temperature Response ◽  
Convective Drying ◽  
Process Conditions ◽  
Process Variables ◽  
Solid Gain ◽  
Drying Temperature ◽  
Overall Acceptability

This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.

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.

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