scholarly journals Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

2020 ◽  
Vol 10 (18) ◽  
pp. 6225
Author(s):  
Efimia Dermesonlouoglou ◽  
Eleni Paraskevopoulou ◽  
Varvara Andreou ◽  
Petros Taoukis
Keyword(s):  
Mass Transfer ◽  
Vitamin C ◽  
Osmotic Dehydration ◽  
Effect Of Temperature ◽  
Solid Gain ◽  
Optimal Processing ◽  
Degradation Rates ◽  
Water As Solvent ◽  
Microbial Stability ◽  
The Impact

The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

2010 ◽  
Vol 58 (1) ◽  
pp. 606-614 ◽  
Author(s):  
Emilie Devic ◽  
Sylvain Guyot ◽  
Jean-Dominique Daudin ◽  
Catherine Bonazzi
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Effect Of Temperature

Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
Author(s):  
Zhen Hua Duan ◽  
Ju Lan Wang ◽  
Yan Yan Wu ◽  
Jian Peng ◽  
Yi Yang ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Treatment Temperature ◽  
Fish Fillet ◽  
Solid Gain ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Tilapia Fillets

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

scholarly journals Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2286
Author(s):  
Mohamed Ghellam ◽  
Oscar Zannou ◽  
Charis M. Galanakis ◽  
Turki M. S. Aldawoud ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Atmospheric Pressure ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Vacuum System ◽  
Pressure System ◽  
Solid Gain ◽  
Autumn Olive ◽  
Mass Transfer Kinetics

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

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 Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 120-125
Author(s):  
Jhonatan Andres Rodriguez Manrique ◽  
Angélica Maria Torregroza Espinosa ◽  
Rodrigo Daniel Salgado Ordosgoitia
Keyword(s):  
Mass Transfer ◽  
Weight Loss ◽  
Diffusion Coefficient ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Salt Water ◽  
Solid Gain ◽  
Processing Times ◽  
Ternary Solutions ◽  
Kinetics Of

The aim of this study was to address the modeling of aspects such as weight reduction (WR), solid gain (SG) and weight-loss (WL) in Caribbean pumpkin samples osmotically dehydrated in ternary solutions. For this purpose, osmotic dehydration was carried out using two ternary solutions: stevia-salt-water (S1) and glucose-salt-water (S2) at different concentrations (20%, 30% and 40% w/w), and processing times of 40 min, 80 min, 120 min, and 160 min. Also, the diffusion coefficient was determined and the analysis of variance with orthogonal polynomials was performed to find the best treatment for dehydration of auyama samples (p≤0.05). The results suggest that the solution constituted by stevia-salt-water, allows greater reduction of weight and gain of solids when a concentration of 40% is used at a time of 78.12min until reaching a humidity percentage of 60.06%. Similarly, the values of the diffusion coefficient for this solution ratify that the increase in concentration generates less resistance to mass transfer.

scholarly journals Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

2014 ◽  
Vol 20 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Vladimir Filipovic ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Activity ◽  
Water Loss ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Water Solution ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Mass Transfer Kinetics

This paper presents the effects of different process temperature (20, 35 and 50 ?C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system?s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 ?C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.

The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

2020 ◽  
pp. 1-13 ◽  
Author(s):  
Klaudia Masztalerz ◽  
Krzysztof Lech ◽  
Aneta Wojdyło ◽  
Paulina Nowicka ◽  
Anna Michalska-Ciechanowska ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Dehydration Process ◽  
The Impact

Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Mohebbat Mohebbi ◽  
Mohammad-R Akbarzadeh-T ◽  
Fakhri Shahidi ◽  
Seyed Mohsen Zabihi
Keyword(s):  
Neural Networks ◽  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Optimal Conditions ◽  
Time Intervals ◽  
Minimal Processing ◽  
Solid Gain ◽  
The Past ◽  
Modeling Process ◽  
Feed Forward Neural Networks

Osmotic dehydration, as a minimal processing method, has found increasingly wide prospects during the past few decades. This process involves mass transfer which is commonly modeled by applications of different procedures, mostly based on Fick's law. In this research, we approach the modeling process by first obtaining experimental measurement of carrot’s solid gain and water loss under different conditions of solution concentrations ( 20, 40 and 60% w/w), temperatures ( 40, 60 and 80°C) as well as time intervals (1-6h). Then two paradigms of artificial neural networks (ANN), feed forward neural networks (FFNN) and radial basis function neural networks (RBFNN) are applied and compared for modeling this process. Additionally, genetic algorithm is used to determine optimal conditions for osmotic dehydration.

Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Parag P Sutar ◽  
Suresh Prasad
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Variable Mass ◽  
Moisture Diffusivity ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Solid Gain ◽  
Mass Diffusivity ◽  
Mass Transfer Kinetics

Osmotic dehydration of 3.5 mm thick blanched carrot slices was carried out in order to study the effect of sucrose concentration, solution temperature and time on mass transfer kinetics and mass diffusivity. The experiments were conducted at the combinations of four sucrose concentration (30, 40, 50 and 60% w/w) and four solution temperatures (25, 37.5, 50 and 62.5°C). At each combination, nine time intervals (10, 20, 30, 40, 50, 60, 80, 100 and 120 min) were selected to determine the moisture loss and sucrose gain. Sample-to-solution ratio was kept 1:10 w/w through all the experiments. It was found that sucrose concentration and time of osmosis increased mass transfer whereas; solution temperature showed effect only on solid gain. Azuara’s models were used to determine the mass transfer kinetics and variable mass diffusivity coefficients. The average moisture diffusivity and solid diffusivity values were in the range 2.23×10-8 to 12.85×10-8 m2/s and 1.20×10-8 to 7.64×10-8 m2/s, respectively. Also, at each concentration, the values of activation energies for moisture loss and solid gain were found to be in the range 12.46 to 24.98 kJ K-1 mol-1 and 9.68 to 31.27 kJ K-1 mol-1, respectively.

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