Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

2014 ◽  
Vol 38 (5) ◽  
pp. 415-425 ◽  
Author(s):  
Anabel Rodriguez ◽  
Maria Marcela Rodriguez ◽  
Rodolfo Horacio Mascheroni
Keyword(s):  
Osmotic Dehydration ◽  
Stone Fruits ◽  
Process Variables ◽  
Experimental Values ◽  
Characteristic Process

scholarly journals Process variables in the osmotic dehydration of sliced peaches

2010 ◽  
Vol 30 (4) ◽  
pp. 940-948 ◽  
Author(s):  
Sílvia Pimentel Marconi Germer ◽  
Marlene Rita Queiroz ◽  
José Maurício Aguirre ◽  
Shirley Aparecida Garcia Berbari ◽  
Valéria Delgado Anjos
Keyword(s):  
Osmotic Dehydration ◽  
Process Variables

Osmotic Dehydration of Mango with Ascorbic Acid Impregnation: Influence of Process Variables

2014 ◽  
Vol 39 (4) ◽  
pp. 384-393 ◽  
Author(s):  
Letícia Yuri Nagai ◽  
Adriana Barbosa Santos ◽  
Flaviana Andrade Faria ◽  
Maurício Boscolo ◽  
Maria Aparecida Mauro
Keyword(s):  
Ascorbic Acid ◽  
Osmotic Dehydration ◽  
Process Variables

scholarly journals Mass exchange evaluation during optimization of osmotic dehydration for Oyster mushrooms (Pleurotus sajor-caju) in salt-sugar solution

2014 ◽  
Vol 6 (1) ◽  
pp. 110-116 ◽  
Author(s):  
H. G. Ramya ◽  
Satish Kumar ◽  
Mahesh Kumar
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Operating Conditions ◽  
Solution Temperature ◽  
Optimum Operating ◽  
Sugar Uptake ◽  
Sugar Solution ◽  
Process Variables ◽  
Oyster Mushrooms

The objective of this study was to investigate the osmotic dehydration of Oyster mushrooms in salt-sugar solution at different solution concentrations, immersion times, temperatures and solution to fruit ratio to analyze the water loss, solute gain and weight reduction. Salt-sugar uptake and water transfer were quantitatively investigated during osmotic dehydration of Oyster mushrooms using response surface methodology. Experiments were conducted in a thermostatically controlled agitating incubator. With respect to water loss, solute gain and weight reduction both linear and quadratic effects of four process variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. ANOVA was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Applying desirability function method, the optimum operating conditions were found to be: solution temperature – 42.3° C, immersion time – 44.21 min, salt-sugar concentration – 15 %: 52.57° B and solution to fruit ratio 4.99:1. At these optimum values, water loss, solute gain and weight reduction was 41, 2.15 and 38.6 (g/100 g initial mass) respectively.

Artificial neural network-based modelling of optimized experimental study of xylanase production by Penicillium citrinum xym2

2021 ◽  
pp. 095440892110641
Author(s):  
Gaurav Kumar ◽  
Shyama Prasad Saha ◽  
Shilpi Ghosh ◽  
Pranab Kumar Mondal
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Enzyme Production ◽  
Xylanase Activity ◽  
Ann Model ◽  
Process Variables ◽  
Xylanase Production ◽  
Artificial Neural ◽  
Artificial Neural Network Ann ◽  
Experimental Values

The industrial production of enzymes is generally optimized by one-factor-at-a-time (OFAT) approach. However, enzyme production by the method involves submerged or solid-state fermentation, which is laborious and time-consuming and it does not consider interactions among process variables. Artificial neural network (ANN) offers enormous potential for modelling biochemical processes and it allows rational prediction of process variables of enzyme production. In the present work, ANN has been used to predict the experimental values of xylanase production optimized by OFAT. This makes the reported ANN model to predict further optimal values for different input conditions. Both single hidden layered (6-3-1) and double hidden layered (6-12-12-1) were able to closely predict the actual values with MSE equals to 0.004566 and 0.002156, respectively. The study also uses multiple linear regression (MLR) analysis to calculate and compare the outcome with ANN predicted xylanase activity, and to establish a parametric sensitivity.

scholarly journals Effect of process variables on the osmotic dehydration of star-fruit slices

2012 ◽  
Vol 32 (2) ◽  
pp. 357-365 ◽  
Author(s):  
Camila Dalben Madeira Campos ◽  
Ana Carla Kawazoe Sato ◽  
Renata Valeriano Tonon ◽  
Míriam Dupas Hubinger ◽  
Rosiane Lopes da Cunha
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Process Variables ◽  
Star Fruit ◽  
Orbital Shaking ◽  
Temperature Solution ◽  
Osmotic Treatment ◽  
Ascorbic Acids ◽  
Central Composite

The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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