Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

Rodríguez, Anabel; Rodríguez, M. H.; Mascheroni, Rodolfo Horacio

doi:10.1111/jfpe.12171

Cited by 5 publications

(2 citation statements)

References 20 publications

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“…Rodriguez et al . () determined the WL and SG for stone fruit dehydrated in glucose and sorbitol solutions at 35C, for 8 h. Different results were obtained by these authors in relation to the effect of sorbitol on the kinetics of WL and SG .…”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Assis

Morais

2016

Journal of Food Processing and Preservation

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“…Osmotic dehydration (OD) has been widely used to obtain semidehydrated products (Corrêa, Ernesto, Alves, & Andrade, 2014). The method involves immersing the food in a hypertonic solution, and because of the osmotic pressure gradient the moisture is partially removed by water diffusion from the food through its semipermeable membranes to the solution (Corrêa, Pereira, Vieira, & Hubinger, 2010;Rodriguez, Rodriguez, & Mascheroni, 2015). OD can be applied as a processing step in alternative processing schemes leading to a variety of foods to obtain quality food products, preserving the nutritional, sensory, and other functional properties of the raw material (Chandra & Kumari, 2015).…”

Section: Introductionmentioning

confidence: 99%

Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)

Oliveira

Corrêa

Botrel

et al. 2017

J Food Process Preserv

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The osmotic solution (OS) used in pulsed vacuum osmotic dehydration (PVOD) could represent an environmental problem. The reuse of the solution minimizes the cost, but has to consider the properties of the dehydrated product and the solution itself. The reuse of sorbitol solution, 38 kg/100 kg solution, in 15 successive PVOD of yacon slices (35°C, 300 min) was studied. The evaluation was based on alterations of soluble solids, water activity, pH, turbidity, electrical conductivity, viscosity, density, color, and microbiological stability. The weight loss, moisture content, and soluble solids of the food were also evaluated. Among the OS characteristics, only the color, electrical conductivity, and turbidity of the solution changed significantly, alterations that could be reduced with filtration. The food properties were not significantly affected. The microbiological content was retained in acceptable levels. The reuse of the sorbitol solution could be performed without relevant alterations in the food or the solution. Practical applications The osmotic solution is used in osmotic dehydration to promote a partial removal of the moisture content of the food. However, after the osmotic process, the solution is diluted and contains native solutes from the food. For obtaining a dehydrated product within a standard production, the solution should also present standard characteristics. This works presents the evolution of some analysis as soluble solids, water activity, pH, turbidity, electrical conductivity, viscosity, density, color, and microbiological stability in a solution of sorbitol. Sorbitol solution is an alternative to sucrose for obtaining semidehydrated products with glycemic index. It was shown that the solution could be used for at least 15 times in yacon dehydration.

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