Concentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples

Monnerat, Sandra Mourão; Pizzi, Thaís R.M.; Mauro, Maria Aparecida; Menegalli, Florência Cecília

doi:10.1016/j.foodres.2006.01.017

Cited by 11 publications

(16 citation statements)

References 19 publications

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“…Moreover, their results for 50% sucrose solution showed an unusual behavior when compared with the curve for binary coefficients of pure sucrose solutions. The diffusion coefficients obtained in this work were one order of magnitude higher than those estimated by Monnerat et al (2005Monnerat et al ( , 2006 but one order lower than those reported by Rastogi and Raghavarao (2004), probably because of the differences in sucrose solution concentration, temperature, and raw material.…”

Section: Resultscontrasting

confidence: 70%

“…8). Monnerat et al (2005Monnerat et al ( , 2006 estimated effective diffusion coefficients for sucrose and water in treated apple tissue one or even two orders of magnitude lower than those for the pure solutions reported by Henrion (1964). Moreover, their results for 50% sucrose solution showed an unusual behavior when compared with the curve for binary coefficients of pure sucrose solutions.…”

Section: Resultsmentioning

confidence: 84%

“…4). Monnerat et al (2005Monnerat et al ( , 2006 reported smaller depth of penetration for sucrose, probably because their experiments were carried out at lower sucrose solution concentration and temperature (50% w/w at 27°C). Other authors presented experimental results of sucrose and water content in apple slices 20 and 30 mm thick and at 20, 30, 40, and 50°C after different times of exposure to a 65% w/w sucrose solution (Salvatori et al 1999a).…”

Section: Resultsmentioning

confidence: 99%

“…The values of moisture and solute diffusion coefficients remained constant up to a relative distance of 0.5, beyond which it increased with increase in relative distance. Other authors (Mauro and Menegalli 2003;Monnerat et al 2005;Monnerat et al 2006) developed a complete model that takes into account the simultaneous resolution of diffusing species and global flux of mass in a shrinkage solid matrix. The mathematical model considered a ternary system of species k (A, B, and C).…”

Section: Introductionmentioning

confidence: 99%

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Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Azuara

Flores

Beristaín

2008

Food Bioprocess Technol

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The objective of this work was to study the mobility of water and sucrose during osmotic dehydration and storage of apple tissue and to conduct an analysis of the behavior of the effective diffusion coefficients determined from concentration profiles. Osmotic dehydration (OD) of apple was carried out at 40°C for 1 h, and the solution: sample ratio was 20:1 (w/w). Samples of 20-mm diameter were extracted from the dehydrated apple immediately after the OD process and after 4 and 24 h of storage at 25°C. Moisture of these samples and soluble solids content were analyzed. Our results showed, after 1 h of OD, the outer layer of the apple sample lost 0.37 kg water/kg apple and gained 0.30 kg sucrose/kg apple. These values decreased toward the internal layers of the apple. A fine layer of greatly dehydrated cells was formed on the surface around the sample, which determined the mass transfer rate in the whole tissue. Smaller mass transport rates were observed in the development of concentration profiles during storage. Diffusion coefficients obtained for the outer layer after 1 h of OD were 1.53×10 −10 and 1.05×10 −10 m 2 /s for water and sucrose, respectively. The analysis of compositional profiles developed during osmodehydration was a useful tool to get a better understanding of the changes in the water activity of the outer layer of the apple tissue.

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Section: Resultscontrasting

confidence: 70%

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Azuara

Flores

Beristaín

2008

Food Bioprocess Technol

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“…Osmotic dehydration is a preservation technique that is often used as a pre-treatment to improve the quality of conventional dried products (Monnerat et al 2006). This kind of dewatering (with hypertonic aqueous solutions) has been proposed as a method to obtain partially dehydrated fruits and vegetables, which can be included in foods such as ice-cream, desserts, yogurt, dairy, cereals, confectionery and bakery products (Torreggiani andBertolo 2001, Mandala et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration in fructose, sucrose and fructooligosaccharide solutions on the content of saccharides in plums and apples and their energy value

Klewicki¹,

Uczciwek²

2008

AFSci

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Plums (Najbolia and Stanley) and apples (Idared) were subjected to osmotic dehydration in 50% solutions of fructose, sucrose and fructooligosaccharides (FOS) at 22, 40 and 60 °C for 24 hours. The content of fructooligosaccharides, sucrose and monosaccharides in dried material was determined. Plums osmosed in fructose contained from 22.3% w/w to 29.6%w/w of this saccharide depending on the process temperature. The content of sucrose in plums and apples varied from 18.6% w/w to 30.4% w/w after using sucrose as osmotic agent. Material processed at 40 °C was characterised by the highest content of FOS: 22.6-24.7% w/w in plums (nystose as osmotic agent) and 13.7% w/w in apples (FOS preparation as osmotic agent). The partial replacement of sucrose and monosaccharides by fructooligosaccharides reduced the energy value of carbohydrates in dried material by 12-37% depending on the process conditions.

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Kinetics of dehydration and appreciation of the physicochemical properties of osmo‐dehydrated plum

Pervin

Aziz

Miaruddin

2021

Food Science & Nutrition

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The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo‐dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose–sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo‐dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N‐mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo‐dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo‐dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo‐dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature.

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Concentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples

Cited by 11 publications

References 19 publications

Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Effect of osmotic dehydration in fructose, sucrose and fructooligosaccharide solutions on the content of saccharides in plums and apples and their energy value

Kinetics of dehydration and appreciation of the physicochemical properties of osmo‐dehydrated plum

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