Analysis of kiwifruit osmodehydration process by systematic approach systems

Tylewicz, Urszula; Castro‐Giráldez, Marta; Fito, P.; Rosa, Marco Dalla

doi:10.1016/j.jfoodeng.2011.01.007

Cited by 11 publications

(6 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the osmotic dehydration treatment, equation 6 could be transformed according to the research developed by Castro-Giráldez, Fito, & Fito, (2011b) and Tylewicz,Fito,14 Castro-Giráldez, Fito, & Dalla Rosa (2011). For this treatment, the thermal ( ) and electric ( ) terms can be neglected because it is an isothermal process and the amount of native ions is low.…”

Section: Resultsmentioning

confidence: 99%

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Traffano-Schiffo

Tylewicz

Castro‐Giráldez

et al. 2016

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

This research develops a thermodynamic model able to describe mass transfer and kiwifruit deformation during OD and using PEF as a pre-treatment. Moreover, a deep analysis of active and passive mechanisms transports affected by PEF was done. The results of this research have demonstrated that PEF used as a pre-treatment of OD accelerated water mass transfer and removes part of the fruit natives electrolytes, affecting the functionality of the cell homeostasis system. Therefore, the present work represents an opportunity in the design of new candying products (less calories and sweetness).

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Traffano-Schiffo

Tylewicz

Castro‐Giráldez

et al. 2016

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

show abstract

“…The vessel was installed in water bath with frail agitation of 100 rpm and was covered with a wrap to prevent evaporation. After the osmotic treatment, the samples were removed from the osmotic solution, washed with distilled water, and blotted gently with a tissue paper to remove adhering water for the next analysis [21,22] …”

Section: Osmotic Dehydrationmentioning

confidence: 99%

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Liu

Peng

2017

Journal of Food Quality

View full text Add to dashboard Cite

Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5 ∘ C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration ( ≤ 0.01), followed by osmotic dehydration temperature ( ≤ 0.01) and time ( ≤ 0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced by osmotic dehydration temperature and time and sorbitol concentration. Based on the parameters of ANOVA, the predicted model for WL rate established by response surface quadratic regression provided an adequate mathematical description of the osmotic dehydration of strawberry.

show abstract

“…In parallel, approaches based on the thermodynamics of irreversible processes have been developed to simultaneously control both transport phenomena and phase and structural changes inherent to food processing and therefore, to predict real changes in the quality of food products in line with the process progression. Analysis by non-linear irreversible thermodynamics have been successfully applied in predicting compositional and structural changes occurred during air drying of vacuum impregnated apple (Betoret et al, 2015) and pork loins (Traffano-Schiffo et al, 2014), in modelling the osmotic dehydration process of isolated apple cells (Seguí et al, 2012) and kiwifruit half slices (Castro-Giráldez et al, 2011;Tylewicz et al, 2011), in describing the salting cheese process (Velázquez-Varela et al, 2014) and the internal water flux taking place in meat freezing process (Castro-Giráldez et al, 2014). Generally, experimental data acquisition in these cases is somewhat more complex and requires continuous measurements of changes in volume, temperature, water activity, composition, etc., undergone by whole samples and the different phases that make them up.…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

Puigdollers

Valls

et al. 2016

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

ElsevierBarrera Puigdollers, C.; Betoret Valls, N.; Betoret Valls, ME.; Fito Maupoey, P. (2016). Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTCalcium and temperature effect on structural damage of hot air dried 1 apple slices: nonlinear irreversible thermodynamic approach and 2 rehydration analysis 3 Barrera, C.*; Betoret, N., Betoret, E. and Fito, P. 4Institute of Food Engineering for Development. 5Universitat Politècnica de València. Camino de Vera s/n, 46022 Valencia, Spain. 6Tel: (0034)96 387

show abstract

Analysis of kiwifruit osmodehydration process by systematic approach systems

Cited by 11 publications

References 29 publications

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

Contact Info

Product

Resources

About