Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: a comparative study of five saccharides osmotic agents

2022 ◽  
Author(s):  
Youchuan Ma ◽  
Jianyong Yi ◽  
Jinfeng Bi ◽  
Xinye Wu ◽  
Xuan Li ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Comparative Study ◽  
Physical Properties ◽  
Osmotic Dehydration ◽  
Freeze Dried ◽  
Apple Slices ◽  
Osmotic Agents

Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality

2015 ◽  
Vol 11 (4) ◽  
pp. 505-516 ◽  
Author(s):  
Jefferson L. G. Corrêa ◽  
Ariana Justus ◽  
Letícia F. de Oliveira ◽  
Guilherme E. Alves
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Color Difference ◽  
Distilled Water ◽  
Liquid Media ◽  
Drying Time ◽  
Solid Gain ◽  
Ultrasound Evaluation ◽  
The Media ◽  
Osmotic Agents

Abstract The treatment of a food in liquid media involves mass transfer and could aid to preserve some food properties. The assistance of ultrasound (US) could even improve the process. Therefore, the aim of this study was to evaluate US (frequency 25 kHz, powder intensity 8 kW m–3) in tomato treatment in sucrose and NaCl solutions, common osmotic agents. Moreover, for testing the influence of the media, distilled water and maltodextrin solution completed the set of tested liquids. Water loss (WL), solid gain (SG), water activity (aw), color parameters, like the total color difference (ΔE) and microstructure were evaluated. The advantages of NaCl and sucrose solutions were the high WL and SG values besides low aw and ΔE. The alterations in the microstructure of US-treated samples in distilled water or maltodextrin suggested that a product with low solid incorporation and reduced drying time could be obtained in a further drying.

scholarly journals Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice

2021 ◽  
Vol 12 (1S) ◽  
pp. 74-82
Author(s):  
Izyan Nazihah Mohd Fadil ◽  
Wan Mohd Fadli Wan Mokhtar ◽  
Wan Anwar Fahmi Wan Mohamad ◽  
Ishamri Ismail
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Multiple Time ◽  
Solid Gain ◽  
Remarkable Effect ◽  
Alternative Sweetener ◽  
Apple Slices ◽  
Osmotic Agent

Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.

scholarly journals A comparative study of the physical properties of Pr0.63La0.37−xSrxMnO3 (xSr = 0.00–0.30) characterized by “λ” shape dc magnetizations

AIP Advances ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 045214
Author(s):  
Riheb Hamdi ◽  
Yousef Haik ◽  
Saleh S. Hayek ◽  
Ayman Samara ◽  
Said A. Mansour
Keyword(s):  
Comparative Study ◽  
Physical Properties
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