Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

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.

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Ultrasound enhancement of osmotic dehydration and drying – Process kinetics and quality aspects

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7833 ◽

2018 ◽

Author(s):

Grzegorz Musielak

Keyword(s):

Osmotic Dehydration ◽

Convective Drying ◽

Drying Process ◽

Process Kinetics ◽

Vibration Effect ◽

Quality Aspects ◽

Wide Range ◽

Osmotic Agents ◽

Ultrasound Enhancement

The aim of presented studies is to investigate of influence of ultrasonic assistance on both osmotic dehydration and convective drying. A wide range of different materials, as well as several osmotic agents were tested. The obtained results show that the use of ultrasound always accelerates the investigated processes. The application of ultrasound may reduce the energy consumption of drying. Qualitative studies of dried materials do not give a definite answer about the effect of ultrasound on the quality of the products. Mathematical modelling of the ultrasound assisted drying indicates that so named “vibration effect” plays the biggest role in convective drying acceleration. Keywords: osmotic dehydration; convective drying; ultrasound; process kinetics.

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How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Food and Bioproducts Processing ◽

10.1016/j.fbp.2021.11.005 ◽

2021 ◽

Author(s):

Daniel I. Onwude ◽

Kamran Iranshahi ◽

Donato Rubinetti ◽

Seraina Schudel ◽

Jörg Schemminger ◽

...

Keyword(s):

Process Parameters ◽

Fruits And Vegetables ◽

Quality Attributes ◽

Convective Drying ◽

Dried Fruits

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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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Optimization of processing conditions for osmotic dehydration of orange segments

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1336 ◽

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.

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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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Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

10.31224/osf.io/jxmgu ◽

2020 ◽

Author(s):

Daniel Onwude ◽

Kamran Iranshahi ◽

Alex Martynenko ◽

Thijs Defraeye

Keyword(s):

Fruits And Vegetables ◽

Scale Up ◽

Nutrient Retention ◽

Convective Drying ◽

Future Research ◽

Nutritional Content ◽

Plate Electrode ◽

Dried Fruits ◽

Drying Technology ◽

The Impact

Electrohydrodynamic (EHD) drying is a promising technology to better preserve the nutritional content and sensory appeal of dried fruits and vegetables. To successfully scale up this technology, we need to rethink the current EHD dryer designs. There is also a significant potential to further enhance the nutritional content and sensory quality of the dried products by optimizing EHD process parameters. This study particularly highlights the current bottlenecks in scaling up the technology and in improving nutrient retention and sensory appeal of the dried products. We discuss plausible future pathways to further develop the technology to produce highly nutritious dried products. Concerning the nutritional content, we show that EHD drying preserves vitamins, carotenes, and antioxidants significantly better than hot-air convective drying. From the sensory perspective, we show that EHD drying enhances the color of dried products, as well as their general appearance. With respect to scalability, we show that placing the fruit on a grounded mesh electrode dries the fruit much faster and more uniformly than the grounded plate electrode. Future research should be directed towards simultaneous measurements of multiple food nutrients and sensory properties during EHD drying with a grounded mesh collector. Quantifying the impact of the food loading density on drying kinetics and energy consumption of the EHD drying process should also be a future research goal. This study gives promising insight towards developing a scalable non-thermal drying technology, tailored to the requirements of the current and future society.

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Naturalization and spread of the alien species Ozognathus cornutus (LeConte, 1859) (Coleoptera: Ptinidae: Ernobiinae) in Italy

Phytoparasitica ◽

10.1007/s12600-021-00923-x ◽

2021 ◽

Author(s):

Giuliano Cerasa ◽

Gabriella Lo Verde

Keyword(s):

North America ◽

Fruits And Vegetables ◽

First Record ◽

The Other ◽

Ecological Role ◽

Dried Fruits ◽

Wood Shavings ◽

Potential Pest ◽

Small Wood ◽

Natural Barrier

AbstractOzognathus cornutus (LeConte, 1859) (Coleoptera: Ptinidae: Ernobiinae), species native to North America, is a saproxylophagous species and is known to feed on decaying tissues within conspicuous galls and on vegetal decaying organic material such as dried fruits or small wood shavings and insect excrements in galleries made by other woodboring species. A few years after the first record in 2011, its naturalization in Italy is here reported. The insect was found as successor in galls of Psectrosema tamaricis (Diptera Cecidomyiidae), Plagiotrochus gallaeramulorum, Andricus multiplicatus and Synophrus politus (Hymenoptera Cynipidae). The galls seem to have played an important ecological role in speeding up the naturalization process. The lowest proportion of galls used by O. cornutus was recorded for P. tamaricis (23%), the only host belonging to Cecidomyiidae, while the percentages recorded for the other host species, all Cynipidae forming galls on oaks, were higher: 43.6%, 61.1% and 76.9% in A multiplicatus, S. politus and P. gallaeramulorum, respectively. Although O. cornutus is able to exploit other substrates like dried fruits and vegetables, for which it could represent a potential pest, it prefers to live as a successor in woody and conspicuous galls, which thus can represent a sort of natural barrier limiting the possible damages to other substrates.

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