scholarly journals Osmotic dehydration of berries: study of mass transfer parameters

2018 ◽  
Vol 80 (2) ◽  
pp. 30-37 ◽  
Author(s):  
N. A. Gribova ◽  
L. V. Berketova
Keyword(s):  
Mass Transfer ◽  
Shelf Life ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Minimal Processing ◽  
Processing Industry ◽  
Transfer Parameters ◽  
Overall Efficiency

Osmotic dehydration, due to its advantages related to energy and quality, is gaining popularity as an additional stage of processing in the chain of complex processing of products. As a rule, osmotic dehydration is a slow process, so there is a need for additional methods to increase mass transfer without adversely affecting the quality of the product. This has provided the necessary motivation for many recent achievements in the field. Minimal processing methods, such as osmodehydration, find a significant place in the processing industry to increase the shelf life of fruit and berry raw materials. The overall efficiency of the process is determined by the process parameters affecting the phenomenon of mass transfer. Therefore, in this work the parameters of mass transfer in osmotic dehydration of berry raw materials: strawberry, raspberry, blackcurrant, BlackBerry are studied. The process of mass transfer has been modeled effectively, as evidenced by the results obtained. Berries, previously dehydrated at 70°Brix solution of sucrose, have the cryoscopy temperature lower (-1.7°C)–(-4.8°C), dehydrated at 60°Brix solution of sucrose from (-1.1°C) to (-2,6°C).The number of crystallized water in berries, dehydrated in 60°Brix solution of sucrose made up from 8.6–10.1 %, and in 70°Brix solution from a 13.9–12.9 %.The amount of frozen water in berries, dehydrated 70 ° Brix sucrose solution from 7.5–40.4%, dehydrated 60°Brix sucrose solution from 2.3–10.1%. Reducing the activity of water in berries treated with 70°Brix solution was 2.8–0.8 %, 60°Brix sucrose solution from 1.4–0.3%. The obtained data show that due to osmotic dehydration of berries with a solution of sucrose, followed by freezing, the activity of water decreases, which allows extending the shelf life and limits the access of microorganisms to growth in the environment.

scholarly journals Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 20 ◽  
Author(s):  
Joanna Cichowska ◽  
Adam Figiel ◽  
Lidia Stasiak-Różańska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solid Gain ◽  
Practical Applications ◽  
Mass Transfer Parameter ◽  
Loss Parameter ◽  
Transfer Parameters ◽  
The One

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.

scholarly journals Development of a sensory profile for a new type of processed fruit and berry products

2020 ◽  
Vol 82 (2) ◽  
pp. 116-123
Author(s):  
N. A. Gribova ◽  
L. V. Berketova
Keyword(s):  
Raw Materials ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Control Sample ◽  
Fruit Production ◽  
Sensory Profile ◽  
Organoleptic Evaluation ◽  
Dried Fruit ◽  
Quantitative Descriptive ◽  
Processed Products

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

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.

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

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
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.

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.

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 Strategy to Improve the Implementation of Eco-Labeling Global Aquaculture Alliance-Best Aquaculture Practices (GAA-BAP) in Shrimp Processing Industry PT. XYZ Sidoarjo

2019 ◽  
Vol 007 (01) ◽  
pp. 1-15
Author(s):  
Puji Sugeng Ariadi ◽  
◽  
Nuddin Harahab ◽  
Aminudin Afandhi ◽  
◽  
...  
Keyword(s):  
Human Resources ◽  
Swot Analysis ◽  
Raw Materials ◽  
Group Discussion ◽  
Secondary Data ◽  
Descriptive Study ◽  
Good Work ◽  
Processing Industry

The demands of international consumers for eco-labeling products and supported by Indonesia's considerable shrimp export potential, should be an opportunity for the shrimp processing industry in Indonesia which has implemented GAA-BAP eco-labeling certification. The purpose of this study was formulated as a good strategy to improve the application of GAA-BAP eco-labeling in the shrimp processing industry. This research was a descriptive study with a case study. The research had done at PT. XYZ Sidoarjo. Data were collected through observation, interview, focus group discussion (FGD) and secondary data collection. The data were analyzed using IFE and EFE matrix, IE matrix, and SWOT analysis. The result showed that the strategy could be used to increase the application of GAA-BAP eco-labeling were implemented Strengths-Opportunities (S-O) and combined it with development or stability according to company position in IE matrix. The strategy could be chosen to improve the application GAA-BAP eco-labeling at shrimp processing industry were optimized human resources, eco-labeling guidance, company location, and market network; utilized the company location and market network to increase the procurement of raw materials; maintained the good work integrity and the quality of eco-labeling guidance; also increased the quality of GAA-BAP eco-labeling products.

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.

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