scholarly journals RECENT TRENDS IN OSMOTIC DEHYDRATION OF FRUITS: A REVIEW

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Devanakonda Revati Rajanya ◽  
Gurpreet Singh
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Multicomponent Diffusion ◽  
Inert Gases ◽  
Solvent Concentration ◽  
Brine Solution ◽  
Sugar Syrup ◽  
Recent Trends ◽  
Nutritional Constituents ◽  
3D Shapes

The marvel of expulsion of water from lower solvent concentration to higher concentration by a semi-perimeable membrane is osmotic dehydration, resulting in equilibrium state on both sides of the membrane. As it decreases the water activity of fruits. It is found to be most widely used application for preserving food materials. Due to colour, scent, nutritional constituents and flavour compound retention value, osmotic dehydration is favoured over other methods. Drying, shower drying, freezedrying, solidifying, vacuum packing, canning, syrup conservation (osmotic dehydration), sugar crystallization, nourishment illumination and the addition of preservatives or inert gases such as carbon dioxide are typical methods of applying these processes. The solutes used in osmotic parchedness are ordinarily sugar syrup with fruit slices or 3d shapes, and salt (sodium chloride) or vegetable brine. This can be the method of multicomponent diffusion. Water moves from fruits or vegetables to the solution in this process and certain fruit and vegetable components such as minerals, vitamins, fruit acids, etc also pass into the solution along with water to the fruits and vegetables, sugar and salt migrate. Examples that are considered are Gooseberry Murabbas (Aonla), apples, sweets, candies of Different fruits and vegetables, including pethas, parwal, Osmosis-made sweets in sugar syrup are the most popular items of commercial value available in the market made from fruits. It is processed in a brine solution before drying in pickles made from raw mango. In brine, various vegetables are handled to lower their moisture content

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 Recent Trends in Pretreatment of Food before Freeze-Drying

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1661
Author(s):  
Dariusz Dziki
Keyword(s):  
Freeze Drying ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Drying Methods ◽  
Food Ingredients ◽  
Food Powders ◽  
Freeze Dried ◽  
Conventional Drying ◽  
Energy Consuming ◽  
Recent Trends

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

scholarly journals Optimization of processing conditions for osmotic dehydration of orange segments

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.

Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables

2011 ◽  
Vol 27 (4) ◽  
pp. 331-356 ◽  
Author(s):  
Hilaire Nahimana ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Zhansheng Ding
Keyword(s):  
Mass Transfer ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Mass Transfer Modeling

Osmotic Dehydration of Fruits and Vegetables

2020 ◽  
pp. 691-713
Author(s):  
Piotr P. Lewicki ◽  
Andrzej Lenart
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

A review of recent trends in the development of the microbial safety of fruits and vegetables

2020 ◽  
Vol 103 ◽  
pp. 321-332
Author(s):  
Mahdieh Mostafidi ◽  
Mohammad Reza Sanjabi ◽  
Faezeh Shirkhan ◽  
Maryam Tamaskani Zahedi
Keyword(s):  
Fruits And Vegetables ◽  
Microbial Safety ◽  
Recent Trends

scholarly journals Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

2009 ◽  
Vol 66 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Sabrina Bernardi ◽  
Renata B. Bodini ◽  
Bruna Marcatti ◽  
Rodrigo Rodrigues Petrus ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Energy Costs ◽  
Dehydration Process ◽  
Sensory Acceptance ◽  
Sugar Syrup ◽  
Hedonic Scale ◽  
Osmotic Agents

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
M. Srijaya ◽  
B. Shanthti Priya
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Psidium Guajava ◽  
Process Time ◽  
Physico Chemical ◽  
Colour Changes ◽  
Irradiation Dosage ◽  
Pre Treatment ◽  
Shelf Stable

A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of ã-irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico – chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

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