Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

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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Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0158 ◽

2018 ◽

Vol 14 (2) ◽

Cited By ~ 2

Author(s):

Joanna Cichowska ◽

Hanna Kowalska

Keyword(s):

Water Activity ◽

Freeze Drying ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Storage Conditions ◽

Juice Concentrate ◽

Colour Changes ◽

Higher Temperature ◽

Pre Treatment ◽

Chokeberry Juice

AbstractThe cylinders of apples cv.Braeburnwere subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.

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Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

International Journal of Engineering and Advanced Technology - Regular Issue ◽

10.35940/ijeat.a2026.109119 ◽

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.

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Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Food Technology and Biotechnology ◽

10.17113/ftb.58.03.20.6471 ◽

2020 ◽

Vol 58 (3) ◽

pp. 249-259

Author(s):

Roghieh Sakooei-Vayghan ◽

Seyed Hadi Peighambardoust ◽

Javad Hesari ◽

Maral Soltanzadeh ◽

Donatella Peressini

Keyword(s):

Water Activity ◽

Osmotic Dehydration ◽

Textural Properties ◽

Microbial Load ◽

Attractive Alternative ◽

Edible Coatings ◽

Ultrasound Frequency ◽

Combined Application ◽

Hot Air ◽

Ultrasound Assisted

Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative for sulphuring process to preserve the sensorial and nutritional quality of dried fruits. The aim of this study was to investigate the effect of osmotic dehydration (OD) and UOD and the use of pectin coatings (alone or with citric acid, CA or ascorbic acid, AA) on physical, textural and microstructural properties of hot air-dried apricot. Experimental approach. Fresh apricot cubes (1 cm3) were pre-treated with either OD at a temperature of 55 °C for 30 and 45 min or UOD at two ultrasonic frequencies of 25 and 35 kHz for 30 and 45 min followed by application of active coatings with pectin alone, pectin + CA or pectin + AA for 10 min. All pre-treated coated samples were then hot-air dried at a temperature of 60 °C until a final moisture content of 20 % (wet basis) was reached. Physical (shrinkage, apparent and bulk densities), chemical (browning value, water activity), textural (firmness and shrinkage), microstructure and microbial load of dried apricot was studied. Results and conclusions. Application of OD and UOD improved physical and textural properties of the dried apricots. Moreover, apparent and bulk densities, rehydration capacity of OD and UOD pre-treated samples were increased. While, shrinkage, water activity and microbial load were decreased. Firmness of UOD pre-treated samples was significantly (p < 0.05) lower than that of OD ones. Likewise, increasing ultrasound frequency from 25 to 35 kHz led to a significant decrease in Fmax values of dried apricots. Furthermore, coating of the OD and UOD processed samples with pectin + CA increased Fmax and decreased rehydration capacity of dried apricots. Scanning electron microscopy of both OD and UOD samples illustrated improvement of textural properties. The utilization of both OD pre-treatment and pectin edible coatings resulted in a decrease in browning values. However, UOD increased browning values of the dried apricots. Coating of UOD samples with pectin + AA resulted in substantial discoloration in hot air-dried apricot. Novelty and scientific contribution. This study advances the knowledge in the field of fruit drying by combined application of OD or UOD pre-treatments with post-treatments with active edible coatings on different properties of hot-air dried apricot.

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Study of osmotic dehydration of kiwi fruit using sucrose solution

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.14618 ◽

2019 ◽

Vol 22 ◽

Author(s):

Bethania Brochier ◽

Juliana Mesquita Inácio ◽

Caciano Pelayo Zapata Noreña

Keyword(s):

Water Activity ◽

Water Loss ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Kiwi Fruit ◽

Free Moisture ◽

Sucrose Solutions ◽

Peleg Model ◽

Osmotic Solution ◽

In The Beginning

Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.

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Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

International Agrophysics ◽

10.1515/intag-2016-0099 ◽

2018 ◽

Vol 32 (1) ◽

pp. 141-146 ◽

Cited By ~ 8

Author(s):

Agnieszka Ciurzyńska ◽

Joanna Cichowska ◽

Hanna Kowalska ◽

Kinga Czajkowska ◽

Andrzej Lenart

Keyword(s):

Water Content ◽

Water Activity ◽

Mass Exchange ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Convective Drying ◽

Solid Gain ◽

Juice Concentrate ◽

Reduced Water ◽

Chokeberry Juice

AbstractThe aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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Osmotic dehydration of berries: study of mass transfer parameters

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-30-37 ◽

2018 ◽

Vol 80 (2) ◽

pp. 30-37 ◽

Cited By ~ 1

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.

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

Foods ◽

10.3390/foods8010020 ◽

2019 ◽

Vol 8 (1) ◽

pp. 20 ◽

Cited By ~ 9

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.

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Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v25n8p560-565 ◽

2021 ◽

Vol 25 (8) ◽

pp. 560-565

Author(s):

Letícia F. Oliveira ◽

Jefferson L. G. Corrêa ◽

Paula G. Silveira ◽

Marina B. Vilela ◽

João R. de J. Junqueira

Keyword(s):

Water Activity ◽

Osmotic Dehydration ◽

Drying Kinetics ◽

The Other ◽

Convective Drying ◽

Vacuum Drying ◽

Second Law ◽

Drying Time ◽

Different Temperatures

ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

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Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods ◽

10.3390/foods10030649 ◽

2021 ◽

Vol 10 (3) ◽

pp. 649

Author(s):

Estefanía Noriega-Fernández ◽

Izumi Sone ◽

Leire Astráin-Redín ◽

Leena Prabhu ◽

Morten Sivertsvik ◽

...

Keyword(s):

Heavy Metals ◽

Dry Weight ◽

The Other ◽

Laminaria Hyperborea ◽

Other Hand ◽

Macroalgal Biomass ◽

Ultrasound Assisted ◽

I 31

The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596, 7340, and <0.01 mg kg−1 of dry weight, respectively, were found in L. hyperborea blades. Treatment with US at 50 °C increased approx. 2-fold the amount of As released, although did not affect significantly the content of Cd or I, as compared to control (no US) samples. Reducing the temperature to 8 °C significantly decreased the effect of US, but heating at 80 °C did not cause a significant effect as compared to treatments at 50 °C. On the other hand, treatment with 0.1 N EDTA at 50 °C enhanced the percentage of Cd released by approximately 7-fold, regardless of sonication. In the present work, the combination of US and EDTA at 50 °C for 5 min led to a significant reduction of the As (32%), Cd (52%) and I (31%) content in L. hyperborea, thus improving the product’s safety for consumers.

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