Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables

2016 ◽  
Vol 41 (1) ◽  
pp. e12926 ◽  
Author(s):  
Juan Li ◽  
Arranee Chotiko ◽  
Emmanuel Kyereh ◽  
Jie Zhang ◽  
Chen Liu ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Freezing Process ◽  
Quality Changes

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

Osmotic Dehydration of Fruits and Vegetables

2020 ◽  
pp. 691-713
Author(s):  
Piotr P. Lewicki ◽  
Andrzej Lenart
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration

Cooling and Freezing of Cashew Apple Using Computational Fluid Dynamics

2020 ◽  
Vol 25 ◽  
pp. 114-132 ◽  
Author(s):  
V.A. Agra Brandão ◽  
R. Araújo de Queiroz ◽  
R. Lima Dantas ◽  
G. Santos de Lima ◽  
N. Lima Tresena ◽  
...  
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Numerical Study ◽  
Freezing Process ◽  
Ansys Cfx ◽  
Cashew Apple ◽  
Freezing Period ◽  
Kinetics Of

Freezing is one the most efficient methods for conservation, especially, fruits and vegetables. Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. The numerical study of the freezing process is of great importance for the optimization of the process. In this sense, the objective of this work was to study the cooling and freezing processes of cashew apple using computational fluid dynamics technique. Experiments of cooling and freezing of the fruit, with the aid of a refrigerator,data acquisition system and thermocouples, and simulation using Ansys CFX® software for obtain the cooling and freezing kinetics of the product were realized. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the cashew apple are presented, compared and analyzed. The model was able to predict temperaturetransient behavior with good accuracy, except in the post-freezing period.

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
M. Srijaya ◽  
B. Shanthti Priya
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Psidium Guajava ◽  
Process Time ◽  
Physico Chemical ◽  
Colour Changes ◽  
Irradiation Dosage ◽  
Pre Treatment ◽  
Shelf Stable

A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of ã-irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico – chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

scholarly journals Optimization of processing conditions for osmotic dehydration of orange segments

2018 ◽  
Author(s):  
S. N. Patil ◽  
S. M. Shingade ◽  
R. C. Ranveer ◽  
A. K. Sahoo
Keyword(s):  
Water Loss ◽  
Weight Reduction ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Alternative Methods ◽  
Small Scale ◽  
Process Conditions ◽  
Tropical Fruit ◽  
Solid Gain ◽  
Sugar Syrup

The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.

scholarly journals Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021 ◽  
Vol 11 (3) ◽  
pp. 1269 ◽  
Author(s):  
Małgorzata Nowacka ◽  
Magdalena Dadan ◽  
Urszula Tylewicz
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Reduced Pressure ◽  
Transfer Processes ◽  
Long Duration ◽  
Mass And Heat Transfer ◽  
Ultrasound Assisted ◽  
Dehydration Processes

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables

2003 ◽  
Vol 21 (6) ◽  
pp. 1101-1114 ◽  
Author(s):  
Y. K. Pan ◽  
L. J. Zhao ◽  
Y. Zhang ◽  
G. Chen ◽  
A. S. Mujumdar
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration
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