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 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.

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 Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice

2021 ◽  
Vol 12 (1S) ◽  
pp. 74-82
Author(s):  
Izyan Nazihah Mohd Fadil ◽  
Wan Mohd Fadli Wan Mokhtar ◽  
Wan Anwar Fahmi Wan Mohamad ◽  
Ishamri Ismail
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Multiple Time ◽  
Solid Gain ◽  
Remarkable Effect ◽  
Alternative Sweetener ◽  
Apple Slices ◽  
Osmotic Agent

Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.

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 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 Osmotic dehydration of pork meat cubes: Response surface method analysis

2013 ◽  
pp. 11-19 ◽  
Author(s):  
Biljana Curcic ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Violeta Knezevic ◽  
Milica Nicetin ◽  
...  
Keyword(s):  
Response Surface ◽  
Osmotic Dehydration ◽  
Process Variable ◽  
Solution Concentration ◽  
Matter Content ◽  
Solution Temperature ◽  
Dry Matter Content ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system?s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84.

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