Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

Prosapio, Valentina; Norton, Ian T.

doi:10.1016/j.lwt.2017.03.012

Cited by 109 publications

(76 citation statements)

References 27 publications

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“…The outcomes from our findings may be ascribed to the degradation of certain bioactive compounds in ginger tissues during the OD treatment that leads to a reduction in the biological activity of the dried products. Similarly, during OD treatment, the high osmotic pressure gradient results in higher water loss within the cell structure of the ginger sample, which led to changes in the biochemical properties of the sample (Prosapio & Norton, ). In all, the TFC was higher in the Ghanaian ginger compared to the Chinese ginger.…”

Section: Resultsmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

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Section: Resultsmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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“…The present investigation was carried out to study the effect of tray drying, osmotic solute, solute concentration, immersion time, temperature on the effectiveness of osmotic dehydration of Figs [4]. [5]. In osmotic dehydration the prepared samples (Fig fruit slices) were weighed approximately 200 g for every experiment and immersed in sugar (30, 40 and 50°Bx) contained in a 1000 ml steel container.…”

mentioning

confidence: 99%

Osmotic Dehydration Process for Preservation of Fig Fruit and its Quality Evaluation

Lavanya¹,

Upendar²,

Adamala³

et al. 2018

IJAS

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“…The ability of a material to absorb and dissipate microwaves is influenced by its dielectric properties. However, the report from Prosapio and Norton about the effect of OD on FD characteristics showed that OD treatment could significantly shorten the time of FD. The difference was that OD was performed at 50 °C for 3 h with 60 °Brix fructose as the osmotic solution, and the water content of strawberry reached 187.7 g/kg.…”

Section: Resultsmentioning

confidence: 90%

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Zhang

Song

et al. 2019

J Sci Food Agric

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BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze‐drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze‐drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry

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Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

Cited by 109 publications

References 27 publications

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osmotic Dehydration Process for Preservation of Fig Fruit and its Quality Evaluation

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

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