Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

Misljenovic, M Nevena; Koprivica, B Gordana; Pezo, Lato; Kuljanin, A Tatjana; Bodroza-Solarov, I Marija; Filipcev, V Bojana

doi:10.2298/apt1142091m

Cited by 9 publications

(5 citation statements)

References 21 publications

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“…This temperature influence was shown by other authors—Mišljenović et al . (), Mundada et al . () and Souraki et al .…”

Section: Resultsmentioning

confidence: 93%

“…Mišljenović et al . () studied the OD of apple cubes in sugar beet molasses solution, and reported a rapid increase in WL and SG in the beginning of the process. Silva et al .…”

Section: Resultsmentioning

confidence: 99%

“…The WL and SG are influenced by the process variables such as temperature and concentration of the osmotic solution, the type of solute [nature and molecular weight (MW)], the mass ratio of the food to solution, the immersion time, the pressure, the material structure (porosity), and the sample geometry (size, shape, and surface area), among others (Khan ; Mišljenović et al . ). The increase of the concentration of the osmotic agent in the solution results in an increase of the osmotic driving force between the sample and the surrounding solution.…”

Section: Introductionmentioning

confidence: 97%

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Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Assis

Morais

2016

Journal of Food Processing and Preservation

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Apple cubes were osmotically dehydrated at 25, 40 and 60C, using sucrose or sorbitol, and the mass ratio of sample to solution of 1:4 and 1:10, at atmospheric pressure or vacuum pressure of 150 mbar. Six mathematical models were tested to describe the mass transfer kinetics of water loss (WL) and sugar gain (SG). Crank's, Azuara's, Peleg's, Page's and Weibull's models could fit well the experimental data, but the Penetration model resulted in a poor fit. The mass ratio of sample to solution did not have an influence on the mass transfer kinetics at the atmospheric pressure. The increase of temperature and the use of sorbitol as the osmotic agent resulted in an increase of the osmotic process rate at both pressures used. Therefore, sorbitol is a good alternative to sucrose. The vacuum presented a tendency to increase the initial rate of WL. PRACTICAL APPLICATIONSThis work confirms the potential to use sorbitol as an alternative to sucrose as the osmotic agent in OD. Besides presenting low calories, and being less sweet and less cariogenic than sucrose, sorbitol is a prebiotic. It induced an increased process rate, in comparison with sucrose. This is advantageous for a faster OD process. However, the benefit in the process time reduction may not justify the material costs. The mass ratio of sample to solution of 1:4 was identified as an alternative to 1:10 in the OD at the atmospheric pressure, as lower quantities of osmotic solution and, therefore, solute are required to carry out the OD process to the same level of dehydration. This work shows also that simple models, such as Peleg's and Page's, can be used to predict the mass transfer kinetics of WL and SG during OD processes at different conditions.

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“…This temperature influence was shown by other authors—Mišljenović et al . (), Mundada et al . () and Souraki et al .…”

Section: Resultsmentioning

confidence: 93%

“…Mišljenović et al . () studied the OD of apple cubes in sugar beet molasses solution, and reported a rapid increase in WL and SG in the beginning of the process. Silva et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Assis

Morais

2016

Journal of Food Processing and Preservation

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“…SBM has approximately 50 % saccharose, 1 % raffinose and less than 1 % invert sugar, it additionally contains significant amounts of important micronutrients such as minerals, proteins, vitamins, glutamine acid, organic acids, pectin, etc. [13,[21][22][23].…”

mentioning

confidence: 99%

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Knežević

Pezo

Lončar

et al. 2018

Period. Polytech. Chem. Eng.

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Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses – SBM and ternary aqueous solution – TAS), at temperatures of 20, 35 and 50 °C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (II) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 °C.

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“…is a common technique used to process, preserve, and extend shelf life of fruits. Dried fruits have many advantages, such as convenience in transport and storage, reduction in deterioration caused by microbial and chemical reactions, widening and diversifying available market products as well as directly or indirectly providing a good return of investment from long-term sales (Chun, et al, 2012;Mišljenović, et al, 2011). In the US, the value of exported fruits and vegetables, including juices was about 7.4 billion dollars in 2016 (USDA, 2017).…”

Section: Introductionmentioning

confidence: 99%

Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

Akharume¹

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This thesis is organized into five chapters. Chapter 1 contains a contains background information review of literature on osmo-convective drying of fruits, as well and nutrition, microbiology, and sensory attributes, Chapters 2 through 4 are three journal articles presented in the manuscript style. While chapter 2 is already published chapters 3 and 4 are prepared for submission to scientific journals. The chapter 2 addresses the use of apple juice concentrate as an alternative to the conventionally use of sugar solution in osmotic dehydration(OD) and convective drying of blueberries (fresh and frozen). OD was carried out at 50 ℃, atmospheric pressure and 50 rpm. Follow up convective drying was set to 70 ℃. Sugar gain, water loss, solid gain and OD yield were the parameters measured to compare the effect of these treatments. Additionally, desorption isotherm of fresh and frozen blueberries was measured to ascertain the role of freezing prior to OD and from these data the effective diffusion coefficient was estimated. The key points from the experiments reveal that fresh blueberries are not effective in OD. The use of apple juice experimentally did reflect a gain in solid, water loss and yield and as such can be used as an alternative. However, cost implication is not considered here. Chapter 3, explored the use of sucrose with or without addition of food grade refined liquid smoke (RLS) in osmotic dehydration of apple cubes. Osmo-dehydration kinetics of solid gain, water loss, dry matter content, solid soluble content as well as effective diffusion coefficient of water loss or solid gain were measured or estimated. The methodology was similar to experiment reported in chapter 2 with slight modification, but detailed in this report. The results showed that sampled osmosed in sucrose solution with 1%w/w RLS significant recorded a higher solid gain water loss, dry matter, and solid soluble content. Again, average effective diffusion coefficient on water loss was the same for both samples, but average effective coefficient on solid gain was higher in samples osmosed in sugar solution without 1% w/w RLS. Chapter 4 expanded on the methodology and data from chapter 3. Here dried apple slices were using experimental procedure described in chapter 3. The apple slices were analyzed for microbial growth, texture, and color quality to ascertain the effect of the addition of 1%w/w RLS on these sensory attributes. Results showed that dried apple slices pretreated in pure sugar solution retain the color of fruit better than untreated dried samples, while samples infused with RLS showed a characteristic brown coloration. Additionally, RLS infused dried apples showed the highest textural properties and control showed the lowest. In all samples, significant microbial reduction (below 5 log CFU/g) was recorded throughout storage period. However, RLS infused dried apples showed the highest microbial growth reduction and the control showed the lowest microbial growth reduction in a non-vacuum package. The last chapter, chapter 5, sum...

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Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

Cited by 9 publications

References 21 publications

Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

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