scholarly journals Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

2019 ◽  
Vol 1 (2) ◽  
pp. 220-234 ◽  
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.

scholarly journals The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Behruz Mirzayi ◽  
Amir Heydari ◽  
Asieh Jabbari
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Sugar Content ◽  
Effective Diffusivity ◽  
Water Losses ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Maximum Water ◽  
Full Factorial

Abstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of sucrose concentration (50 and 60 °Bx), three levels of NaCl content (0, 5% and 10% w/v) and four time levels (90, 180, 270 and 360 min) were applied according to the full factorial technique. The experiments were carried out with three replications and the means analyzed using response surface methodology (RSM). The experimental data revealed that the water loss increased with increase in time, sucrose and salt contents. According to the data obtained the minimum and maximum water losses observed were 9.0% (at 50 °Bx, 0% salt and 90 min) and 46.5% (at 60 °Bx, 10% salt and 360 min), respectively. Furthermore, a small portion of salt was found to reduce the solids gain while the sugar content and time increased it. The effects of all the parameters were significant for water loss, while only those of sucrose content, time and the interaction of salt with sucrose were significant for solids gain. Based on Fick’s second law, the effective diffusivity of water in banana slices was evaluated in the range from 5.67×10-9 to 9.11×10-9 m 2/s for the solutions studied.

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

2015 ◽  
Vol 21 (4) ◽  
pp. 485-492 ◽  
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.

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.

scholarly journals Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

2020 ◽  
pp. 21-30
Author(s):  
Animesh Sarkar ◽  
Tushar Ahmed ◽  
Mahabub Alam ◽  
Somirita Rahman ◽  
Shishir Kanti Pramanik
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Solution Concentration ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Osmotic Solution

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

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 Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

2014 ◽  
Vol 20 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Vladimir Filipovic ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Activity ◽  
Water Loss ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Water Solution ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Mass Transfer Kinetics

This paper presents the effects of different process temperature (20, 35 and 50 ?C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system?s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 ?C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.

Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Parag P Sutar ◽  
Suresh Prasad
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Variable Mass ◽  
Moisture Diffusivity ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Solid Gain ◽  
Mass Diffusivity ◽  
Mass Transfer Kinetics

Osmotic dehydration of 3.5 mm thick blanched carrot slices was carried out in order to study the effect of sucrose concentration, solution temperature and time on mass transfer kinetics and mass diffusivity. The experiments were conducted at the combinations of four sucrose concentration (30, 40, 50 and 60% w/w) and four solution temperatures (25, 37.5, 50 and 62.5°C). At each combination, nine time intervals (10, 20, 30, 40, 50, 60, 80, 100 and 120 min) were selected to determine the moisture loss and sucrose gain. Sample-to-solution ratio was kept 1:10 w/w through all the experiments. It was found that sucrose concentration and time of osmosis increased mass transfer whereas; solution temperature showed effect only on solid gain. Azuara’s models were used to determine the mass transfer kinetics and variable mass diffusivity coefficients. The average moisture diffusivity and solid diffusivity values were in the range 2.23×10-8 to 12.85×10-8 m2/s and 1.20×10-8 to 7.64×10-8 m2/s, respectively. Also, at each concentration, the values of activation energies for moisture loss and solid gain were found to be in the range 12.46 to 24.98 kJ K-1 mol-1 and 9.68 to 31.27 kJ K-1 mol-1, respectively.

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