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.

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 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.

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 Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions

2003 ◽  
Vol 9 (6) ◽  
pp. 427-433 ◽  
Author(s):  
P. M. Azoubel ◽  
F. E.X. Murr
Keyword(s):  
Ascorbic Acid ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Correlation Coefficients ◽  
Ascorbic Acid Content ◽  
Solid Gain ◽  
Cashew Apple ◽  
Maximum Water ◽  
Multiple Correlation Coefficients ◽  
Dehydration Processes

Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50 C), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.

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 Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Lívia Muritiba Pereira de Lima Coimbra ◽  
Hayanna Adlley Santos de Arruda ◽  
Erilane de Castro Lima Machado ◽  
Silvana Magalhães Salgado ◽  
Sônia Sousa Melo Cavalcanti de Albuquerque ◽  
...  
Keyword(s):  
Central America ◽  
Water Loss ◽  
Diffusion Coefficients ◽  
Osmotic Dehydration ◽  
Tropical Regions ◽  
Long Duration ◽  
Osmotic Solution ◽  
Wide Adaptation ◽  
Maximum Water ◽  
Equilibrium Concentrations

ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic solution at the highest concentration. Water and sucrose diffusion coefficients ranged from 0.00 x 10-10 m2/s to 1.858 x 10-10 m2/s, and from 0.00 x 10-10to 2.304 x 10-10 m2/s, respectively. Thus, understanding the WL and SG kinetics during the process of sapodilla osmotic dehydration could significantly contribute to new alternatives of preservation and commercialization of this fruit.

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.

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 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.

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