Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

2010 ◽  
Vol 58 (1) ◽  
pp. 606-614 ◽  
Author(s):  
Emilie Devic ◽  
Sylvain Guyot ◽  
Jean-Dominique Daudin ◽  
Catherine Bonazzi
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Effect Of Temperature

scholarly journals Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

2020 ◽  
Vol 10 (18) ◽  
pp. 6225
Author(s):  
Efimia Dermesonlouoglou ◽  
Eleni Paraskevopoulou ◽  
Varvara Andreou ◽  
Petros Taoukis
Keyword(s):  
Mass Transfer ◽  
Vitamin C ◽  
Osmotic Dehydration ◽  
Effect Of Temperature ◽  
Solid Gain ◽  
Optimal Processing ◽  
Degradation Rates ◽  
Water As Solvent ◽  
Microbial Stability ◽  
The Impact

The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.

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

Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum, shum.)

2010 ◽  
Vol 45 (11) ◽  
pp. 2281-2289 ◽  
Author(s):  
Giovana D. Mercali ◽  
Isabel C. Tessaro ◽  
Caciano P. Z. Noreña ◽  
Lígia D. F. Marczak
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Musa Sapientum ◽  
Mass Transfer Kinetics

Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment

2019 ◽  
Vol 273 ◽  
pp. 408-413 ◽  
Author(s):  
Mariana Schincariol Paes ◽  
João Pedro Ferreira Del Pintor ◽  
Pedro de Alcântara Pessoa Filho ◽  
Carmen Cecília Tadini
Keyword(s):  
Mass Transfer ◽  
Quality Assessment ◽  
Osmotic Dehydration ◽  
Mass Transfer Modeling
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