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

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.

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.

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.

scholarly journals Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit

2016 ◽  
Vol 30 (2) ◽  
pp. 185-191 ◽  
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.

scholarly journals Influence of Osmotic Dehydration and Method of Drying on the Quality of Aonla Fruit

2020 ◽  
pp. 98-106
Author(s):  
Ambrish Ganachari ◽  
P. F. Mathad ◽  
Mallikarjun Reddy ◽  
Udaykumar Nidoni
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Sugar Solution ◽  
Solid Gain ◽  
Overall Acceptability ◽  
Hot Air ◽  
Dried Fruit ◽  
Osmotic Solution ◽  
Maximum Water

Osmotic dehydration of aonla fruit was carried out to determine the Influence of osmotic solution and method of drying on the quality of aonla fruit. The destined aonla fruits with and without blanching were immersed in the mixture of salt and sugar solution. The salt concentration of the osmotic solution was kept constant (100 g) and the sugar concentrations were varied to bring the concentrations to 35, 45 and 55°B maintaining a fruit to syrup ratio of 1:3 by weight. The observations were recorded to study the influence of osmotic solution and time on water loss and solid gain. The subsequent drying was carried in hot air and vacuum driers at 50±5°C to a safe storage moisture level of 0.35 kg of water per kg of dry matter. The results showed the maximum water loss of 48.55% recorded for blanched fruit osmosed at 55°B and the minimum (27.61%) in unblanched fruit osmosed at 35°B. The solid gain was observed to be maximum (23.4%) in the blanched fruit compared to unblanched fruit (9.94%) at respective concentrations. Subsequent drying showed that drying was in falling rate and time taken was higher for untreated compared to treated. The blanching and method of drying had a significant effect on the quality of fruit. Colour was found better (Bright greenish-yellow) in blanched vacuum dried fruit followed by unblanched vacuum dried. The maximum amount of ascorbic acid was noticed in the freshly vacuum dried fruit (1780.2 mg/100 g) compared to osmosed fruits (534.8 to 1369.6 mg/100 g). Total sugar was found maximum in the osmosed vacuum dried fruit (82.2%) fruit compared to fresh once (24.6%) but the drying method had no significant effect on the retention of sugars.  The mean scores for sensory showed that overall acceptability was higher for blanched vacuum dried fruit followed by unblanched vacuum dried fruits.

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 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 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 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 Modelling of Thin-Layer Drying of Osmo-Pretreated Red Bell Pepper

2021 ◽  
Vol 24 (2) ◽  
pp. 67-71
Author(s):  
Michael Mayokun Odewole ◽  
Kehinde James Falua
Keyword(s):  
Thin Layer ◽  
Model Equation ◽  
Osmotic Dehydration ◽  
Exponential Model ◽  
Bell Pepper ◽  
Coefficient Of Determination ◽  
Statistical Indices ◽  
Thin Layer Drying ◽  
Osmotic Solution ◽  
Drying Behaviour

Abstract The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30–120 min) and dried at 60 °C in a locally fabricated convective dryer after preformation of osmotic dehydration pretreatment process. Experimental moisture content values obtained from the drying process were converted to moisture ratios. Seven existing thin-layer drying model equations were used for model equation fitting. The predicted and experimental (observed) moisture ratios were analysed statistically. The statistical indices and rules used to judge and select the model equation that would best describe the process were the highest values of coefficient of determination (R 2); the lowest values of chi-square (χ2), root mean square error (RMSE), and sum of squares error (SSE). Results showed that the two-term exponential model equation best described the drying behaviour of osmo-pretreated red bell pepper. The ranges of statistical indices of selected two-term exponential model equation are: R 2 (0.9389–0.9751), χ2 (0.0642–0.1503), RMSE (0.2032–0.1668), and SSE (0.6424–1.5027).

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