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 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

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples

2017 ◽  
Vol 103 ◽  
pp. 1-9 ◽  
Author(s):  
Silvia Tappi ◽  
Maria A. Mauro ◽  
Urszula Tylewicz ◽  
Nicolò Dellarosa ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Metabolic Profile ◽  
Osmotic Dehydration ◽  
Calcium Lactate ◽  
Dehydration Kinetics

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.

scholarly journals QUALITY AND SENSORIAL CHARACTERISTICS OF OSMOTICALLY DEHYDRATED PLUM (CV. SANTA ROSA) WITH SYRUPS OF SUGAR AND HONEY

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Mandeep Kour ◽  
Neeraj Gupta ◽  
Fozia Hameed ◽  
Monika Sood
Keyword(s):  
Ascorbic Acid ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Enzymatic Browning ◽  
Ambient Conditions ◽  
Complementary Treatment ◽  
Heat Damage ◽  
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 reduce energy costs.The objective of the present study was to evaluate the effect of sugar and honey syrups as osmotic agents in the dehydration of plum.Plum fruits were dipped in different concentration (40, 50, 60 and 700Brix) of sugar and honeyfor the preparation of osmotically dehydrated plum followed by packing in LDPE bags. The processed product was stored at ambient conditions and subjected to chemical and sensory evaluationat an interval of one month for a period of three months. With the advancement of storage period, a decreasing trend was observed in moisture, ascorbic acid and anthocyanin.The osmotically dehydrated plum prepared from the treatment T9 (700Brix honey syrup) adjudged as the superior on the basis of colour, texture and taste, respectively. The study concluded better retention of osmotically dried plum prepared with 700Brix honey while as control resulted in greater loss of nutrients.

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