Multicomponent Diffusion during Osmotic Dehydration Process in Melon Pieces: Influence of Film Coefficient

2014 ◽  
Vol 39 (4) ◽  
pp. 329-337 ◽  
Author(s):  
Karina G. Angilelli ◽  
Juliane R. Orives ◽  
Hágata C. da Silva ◽  
Rodolfo L. Coppo ◽  
Ivanira Moreira ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Multicomponent Diffusion ◽  
Dehydration Process ◽  
Film Coefficient

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.

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 Predictive Neural Model of an Osmotic Dehydration Process

2005 ◽  
Vol 14 (2-3) ◽  
Author(s):  
I. Baruch ◽  
P. Genina-Soto ◽  
J. Barrera-Cortés
Keyword(s):  
Osmotic Dehydration ◽  
Neural Model ◽  
Dehydration Process

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 Modelling of Agitation Power during Osmotic Dehydration Process of Mango Slices in Sugar Solution

2015 ◽  
Vol 03 (2) ◽  
pp. 1-8
Author(s):  
Leopold Nelwan ◽  
◽  
Fibula Yudisaputro ◽  
Hiroshi Nabetani ◽  
◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Sugar Solution ◽  
Dehydration Process
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