Drying of Chestnuts (Castanea sativaMill.) after Osmotic Dehydration with Sucrose and Glucose Solutions

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

“…1 3 [5][6][7][8][9][10][11][12][13][14][15], none has compared the effects of these drying technologies to chestnut slices and, in addition, their sensory acceptance along storage time. So, the present work had two main objectives: (1) to evaluate the effect of applying four different dehydration methods to produce dehydrated chestnut slices to be consumed as an healthy snack: hot-air convective drying (D), osmotic dehydration (OD), osmotic dehydration followed by hot-air convective drying (OD + D) and freeze-drying (FD); and (2) to verify the acceptability and durability of the developed products by sensory analysis.…”

Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

“…Generally, three factors are studied, namely, temperature, time and concentration of the osmotic solution (Azarpazhooh & Ramaswamy, 2012;Cao et al, 2006;Changrue et al, 2008;Koocheki & Azarpazhooh, 2010;Vasconcelos et al, 2012;Yadav et al, 2012). Regarding chestnut, most studies of OD have been focused on whole fruits of Spanish chestnut varieties, and primarily on diverse osmotic agents and temperatures (Chenlo, Moreira, Fernández-Herrero, & Vázquez, 2006b, 2006aMoreira, Chenlo, Chaguri, & Oliveira, 2007;Moreira, Chenlo, Chaguri, & Fernandes, 2008;Moreira, Chenlo, Chaguri, & Vazquez, 2011;Moreira, Chenlo, Chaguri, & Mayor, 2011). The osmotic agents studied included sodium chloride (17 to 26.5%), glucose and sucrose (40 to 60%) at different concentrations and submitted to several temperatures in the range of 25 and 65°C.…”

Recent Developments in Osmotic Dehydration

“…Similarly, Alvarez et al (1995) found no effect of glucose-osmotic impregnation of strawberries on the diffusion coefficient of water during air-drying. Moreira et al (2007) indicated that cut chestnuts showed faster drying rates than peeled samples because of the mass transfer resistance of the layer near to the surface. The drying rates of osmotically treated samples decreased during air-drying, but the color of the sample was not modified by the treatment.…”