Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese

Giannoglou, Marianna; Koumandraki, Harikleia; Andreou, Varvara; Dermesonlouoglou, Efimia; Katsaros, George; Taoukis, Petros

doi:10.1007/s11947-020-02484-z

Cited by 12 publications

(11 citation statements)

References 37 publications

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“…Usualmente, os queijos são produtos muito manipulados, desde a fabricação até a distribuição, por este motivo, possíveis contaminações microbiológicas podem ocorrer (Giannoglou et al, 2020). As contaminações dos queijos podem estar relacionadas à baixa qualidade do leite, resultante da falta de higiene durante a ordenha, condições de saúde dos animais e trabalhadores, limpeza ineficaz dos equipamentos, manuseio e armazenamento inadequados, bem como a falta de Boas Patrícias de Fabricação (BPF) durante a produção do queijo (Penna, et al, 2021).…”

Section: Introductionunclassified

“…A velocidade de oxidação em queijos depende da temperatura do processamento, temperatura e do tempo do armazenamento. Quando a temperatura do processamento e da estocagem é alta, maior é a velocidade da oxidação(Giannoglou et al, 2020).Nas últimas décadas, pesquisas demonstram que o processamento de alimentos pode desencadear drasticamente o acúmulo de moléculas tóxicas conhecidas como produtos de oxidação do colesterol em produtos de origens animal inclusive produtos de laticínios.…”

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Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos

Lafia

Honfoga²,

Bonou³

et al. 2022

RSD

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Queijos são produtos lácteos que fornecem vários benefícios nutricionais a saúde dos consumidores além da sua grande participação econômica. No entanto, o consumo de queijos, está sujeito a um escrutínio crescente devido aos riscos à saúde associados às citotoxinas que potencialmente poderiam ser geradas durante o processamento ou a maturação devido às alterações físico-químicas ou microbiológicas. Além do risco a saúde, as alterações deteriorantes levam a uma grande perda econômica. O objetivo deste trabalho é fazer um relato das principais contaminações microbiológicas e das alterações da oxidação lipídica que afetam a qualidade dos queijos sensorialmente e nutricionalmente. Os queijos artesanais são aqueles mais sujeitos a contaminações microbiológicas devido às condições higiênicas precárias. Vários microrganismos patogênicos podem contaminar os queijos e produzir toxinas causadoras de doenças ou até mesmo fatais se a higiene não foi feita de forma aquedada e não respeitar as Boas Práticas de Fabricação. Falha no armazenamento pode provocar a oxidação lipídica em queijos resultando produtos tóxicos.

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Section: Introductionunclassified

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Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos

Lafia

Honfoga²,

Bonou³

et al. 2022

RSD

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“…Advances in research has disclosed that novel perspectives can now be used to improve the efficiency and efficacy of drying, reducing the energy consumption together preserving the quality of the product by exploiting different physical treatments to improve the trade technologies already in use, as can be the use of sonication (Lamidi et al., 2019) or the combined osmotic and air dehydration (Giannoglou et al, 2020), or both (Olvera‐Ríos et al, 2020). The ultrasound for food drying has been applied in two forms: as pretreatments before to traditional drying and by means of air‐borne ultrasound during drying (Huang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Castañeda‐López

Ulloa

Rosas‐Ulloa

et al. 2021

J. Food Process. Preserv.

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Alternative pretreatments to food materials are necessary to enhance the dehydration process and improve the quality of products. The aim of this study was to evaluate the effect of the ultrasound pretreatments on the dehydration behavior and quality characteristics of dehydrated shrimp. Shrimps were ultrasonicated in a salt solution (10%) at 4°C for 15 and 30 min in an ultrasonic bath (130 W, 40 kHz) and then dehydrated and their kinetics modeled. The ultrasound pretreatments for 15 and 20 min diminished the dehydration time by 15.6% and 12.1%, respectively, in comparison with the control treatments, being the Page model the one that best described the dehydration kinetics. The content of ash significantly increased (p < .05) and the water activity (aw) significantly decreased (p < .05), while some rehydration quality indices also raised in the dehydrated shrimps pretreated with ultrasound in comparison with controls. Ultrasound can potentially be applied for shrimp dehydration, given the advantages in reducing processing time and improving product quality. Practical applications Shrimp (Litopenaeus vannamei) is a nutritious seafood that is appreciated for its delicious meat, which represents 53% of the world’s aquaculture production of crustaceans. Unfortunately, shrimp like many foods is highly perishable; hence, different processing technologies must be applied to improve its useful life. At present, drying is the main applied method in the aquatic product processing industry, but depending of the applied conditions, changes may occur that affect the quality of the product. Pretreatments such as the ultrasound improved the dehydration process and the quality of the dehydrated shrimp. Therefore, such conditions could be used to produce ready‐to‐eat food from shrimp, as is currently demanded by consumers.

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“…Several researchers have studied the use of OD as a pretreatment to air-drying for fruits and vegetables such as tomato and cucumber [12], goji berry [13], apple [14], banana [15], pumpkin [16] and melon [17]. The beneficial use of OD has also been demonstrated for dairy [18] and meat products [19]. OD could also be efficiently applied in the case of produce already available in the market, e.g.…”

Section: Introductionmentioning

confidence: 99%

Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

Andreou¹,

Thanou

Giannoglou³

et al. 2021

Foods

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This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on water activity (aw) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50–70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the aw (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life.

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Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese

Cited by 12 publications

References 37 publications

Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos

Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

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