Modeling of Water Loss during Osmotic Dehydration of Apple Cubes in Sugar Beet Molasses

2013 ◽  
Vol 38 (4) ◽  
pp. 1592-1598 ◽  
Author(s):  
Gordana Koprivica ◽  
Nevena Mišljenović ◽  
Oskar Bera ◽  
Ljubinko Lević
Keyword(s):  
Sugar Beet ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Beet Molasses ◽  
Sugar Beet Molasses

Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses

2013 ◽  
Vol 38 (4) ◽  
pp. 1705-1715 ◽  
Author(s):  
Gordana B. Koprivica ◽  
Lato L. Pezo ◽  
Biljana L. Ćurčić ◽  
Ljubinko B. Lević ◽  
Danijela Z. Šuput
Keyword(s):  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Beet Molasses ◽  
Sugar Beet Molasses

scholarly journals Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

2012 ◽  
Vol 66 (5) ◽  
pp. 743-748 ◽  
Author(s):  
Vladimir Filipovic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Dragana Plavsic ◽  
Gordana Koprivica ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Processed Meat ◽  
Beet Molasses ◽  
Microbiological Profile ◽  
Sugar Beet Molasses ◽  
Osmotic Solution ◽  
Two Temperatures ◽  
Pre Treatment

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22?C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22?C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

scholarly journals Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

2012 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Matter Content ◽  
Fractional Factorial ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses

A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60?C, sugar concentration of 66% (w/w).

scholarly journals Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions

2009 ◽  
pp. 35-46 ◽  
Author(s):  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Ljubinko Levic ◽  
Vjera Pribis
Keyword(s):  
Sugar Beet ◽  
Nutritive Value ◽  
Osmotic Dehydration ◽  
Testing Machine ◽  
Quality Parameter ◽  
Beet Molasses ◽  
Instron Testing Machine ◽  
Maximum Cut ◽  
Sugar Beet Molasses ◽  
Textural Quality

The paper describes texture and mineral content of apple, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. Osmotic dehydration was conducted at constant temperature of 55?C and atmospheric pressure. During the experiment, the concentration of sugar beet molasses was varied 40 to 80%, the concentration of saccharose solutions was varied in the range of 30 to 70%, and the most important kinetic parametars of the osmotic dehydration, after 1, 3 and 5 hours of immersion were observed. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent that enhanced their nutritive value. Textural quality parameter was evaluated from the maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had a softer and more gentle texture - the maximum force load decreased threefold as compared to the other samples.

scholarly journals The possibility of increasing the antioxidant activity of celery root during osmotic treatment

2017 ◽  
Vol 82 (3) ◽  
pp. 253-265
Author(s):  
Milica Nicetin ◽  
Lato Pezo ◽  
Biljana Loncar ◽  
Vladimir Filipovic ◽  
Danijela Suput ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Beet ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Dry Matter Content ◽  
Ternary Solution ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Osmotic Treatment

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50?C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35?C.

scholarly journals Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

2020 ◽  
Vol 47 (2) ◽  
pp. 175-187
Author(s):  
Danijela Šuput ◽  
Vladimir Filipović ◽  
Biljana Lončar ◽  
Milica Nićetin ◽  
Violeta Knežević ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Mineral Elements ◽  
Content Increase ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Microbiological Parameters ◽  
Plate Counts ◽  
Main Effects ◽  
Temperature Time

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.

scholarly journals Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

2011 ◽  
pp. 91-100 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Tatjana Kuljanin ◽  
Marija Bodroza-Solarov ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Rate Constant ◽  
Arrhenius Equation ◽  
Osmotic Dehydration ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Peleg Model ◽  
The Relationship

The applicability of Peleg equation was examined for the description of mass transfer during osmotic dehydration (OD) of apple in sugar beet molasses. Mass transfer was investigated in terms of water loss (WL) and solid gain (SG), during OD in 40-80% sugar beet molasses solutions, at 45, 55 and 65?C. High regression coefficients obtained for Peleg constants (R2>0.975) indicate good fit to the experimental data. The Peleg rate constant varied from 0.144 to 0.785 (g/g i.s.w.) and from 2.006 to 4.436 (g/g i.s.w.) for WL and SG, respectively. The Peleg capacity constant varied from 1.142 to 1.553 (h g/g i.s.w.) and from 8.254 to 11.930 (h g/g i.s.w.) for WL and SG, respectively. The equilibrium WL? and SG? were estimated using the Peleg model. In addition, the activation energy (Ea) for WL and SG was determined from the relationship between the Peleg rate constant and Arrhenius equation.

scholarly journals Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters

2019 ◽  
Author(s):  
Kosana Šobot ◽  
Jovanka Laličić-Petronijević ◽  
Vladimir Filipović ◽  
Milica Nićetin ◽  
Jelena Filipović ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Nutrient Content ◽  
Quality Parameters ◽  
The Body ◽  
Total Sugars ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Wheat Products ◽  
Wild Garlic

Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.

scholarly journals Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

2010 ◽  
pp. 47-55
Author(s):  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Ljubinko Levic ◽  
Lidija Jevric ◽  
Bojana Filipcev
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Atmospheric Pressure ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Maximal Effect ◽  
Beet Molasses ◽  
Working Temperature ◽  
Sugar Beet Molasses ◽  
Mass Transfer Kinetics

The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65?C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.

scholarly journals Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

2008 ◽  
pp. 29-36 ◽  
Author(s):  
Ljubinko Levic ◽  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Bojana Filipcev ◽  
Olivera Simurina ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Normal Pressure ◽  
Solid Content ◽  
Maize Starch ◽  
Starch Solution ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Osmotic Agents ◽  
Double Coating

The effect of edible coatings was studied with the objective to increase the content of solids during osmotic dehydration of foods. This study encompassed treatments of carrot with 3% maize starch solution applied in the form of single and double coatings. Samples of carrot were dehydrated in saccharose solution or sugar beet molasses as osmotic agents during 5h, at 55?C and normal pressure. It was concluded that double coating performed best, increasing the content of solids in the samples by more than four times. The possibility of recycling the osmotic solutions after concentrating them to the initial solid content was also considered.

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