Kinetic modeling of microwave osmotic dehydration of mangoes under continuous flow medium spray conditions using sucrose and maltodextrin (10-18 DE) solute mixtures

Shinde, Bhakti; Ramaswamy, Hosahalli S.

doi:10.1080/07373937.2020.1712607

Cited by 12 publications

(10 citation statements)

References 37 publications

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“…The solute concentration ranged from 33.7 to 66.7% and temperature ranged from 33.7 to 66.7°C, whereas the solute mixture of S: MD ranged from 100:0 to 80:20. The selection of the range for each variable was adopted from a previous research study (Shinde & Ramaswamy, 2021). These covered ranges were broader than used in the previous study (Shinde & Ramaswamy, 2021) to be inclusive for the purpose of optimization.…”

Section: Methodsmentioning

confidence: 99%

“…Ltd, Canada) were used for preparation of osmotic solution. The selection of maltodextrin 10DE grade was based on the results of prior study (Shinde & Ramaswamy, 2021), where it was concluded that the sucrose moderated maltodextrin 10DE (among the different grades) had the highest potential for moisture removal and lowest solids gain.…”

Section: Raw Material Quality and Moisture Contentmentioning

confidence: 99%

“…The selection of the range for each variable was adopted from a previous research study (Shinde & Ramaswamy, 2021). These covered ranges were broader than used in the previous study (Shinde & Ramaswamy, 2021) to be inclusive for the purpose of optimization. Flow rate (1,050 mL/min) and osmotic dehydration time (30 min) were kept constant to limit the number of variables.…”

Section: Experimental Designmentioning

confidence: 99%

“…In the similar context, further work was based on evaluating the different grades of maltodextrins depending upon their dextrose equivalent values such as maltodextrin with 10 DE, 15DE and 18DE. The results demonstrated that the solute mixture S + MD10DE (sucrose modified with maltodextrin 10DE) showed the best moisture transfer coefficient along with lowest solids transfer coefficient (Shinde & Ramaswamy, 2021). However, in these studies the solute mixture proportion of sucrose and maltodextrins was restricted to 90:10 or 85:15.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Shinde

Ramaswamy

2021

J Food Process Engineering

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The process of microwave osmotic dehydration of mango was optimized under continuous flow medium spray conditions (MWODS) with maltodextrin (10DE) moderated sucrose solutions. Optimization was carried out using a response surface methodology with a central composite rotatable (CCRD) design with three input variables at five levels (temperature, 33 C to 66.7 C; sucrose:maltodextrin ratio from 100:0 to 80:20; and solute concentration, 33 to 66.7%). The response parameters used for optimization were moisture loss (ML), solids gain (SG), weight reduction (WR), ML/SG ratio, color and texture values. For each response, RSM models (p < .05) were developed. As expected, all output variables were responsive to process variables and addition of maltodextrin to sucrose was found to have a significant effect on reducing the SG and increasing ML/SG, and total solute concentration had significant effects on ML, SG and quality parameters. The process was optimized by desirability approach and MWODS at 56 C with total osmotic solute 46% concentration and 84:16 sucrose:maltodextrin proportion had the highest desirability value.Selection of constraints was an influential factor as well. Practical ApplicationsOsmotic dehydration (OD) has many advantages, but is a slow process. Carrying out OD in MW environment accelerates the process, enhances moisture loss (ML) and limits the solids gain (SG). The quality of OD foods is related to ML/SG ratio and the MWOD process enhances ML/SG. This can be further enhanced by incorporating high molecular solutes like maltodextrins. This research optimizes the maltodextrin moderated MWOD process under continuous medium flow conditions. The process offers significant potential for reducing the treatment time (to 30 min) and improve the ML/SG ratio. The resulting product can be finish dried, used as intermediate moisture food or frozen (dehydrofreezing).

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Section: Methodsmentioning

confidence: 99%

Section: Raw Material Quality and Moisture Contentmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Shinde

Ramaswamy

2021

J Food Process Engineering

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“…The empirical models usually implemented include the Azuara’s model [ 51 ], which is actually a two-parameter equation, derived from mass balance considerations, and used to describe the kinetics of osmotic dehydration (water loss, WL and solid gain, SG) and the final equilibrium point. There are numerous publications in current OD literature that apply this empirical approach [ 49 , 52 , 53 ]. Another empirical model, Peleg’s, presented in Peleg 1988 [ 54 ], was initially used to fit published sorption curves, but widely applied for mass transfer modeling during the OD process [ 39 , 55 ].…”

Section: Mass Transport and Heat Transfer Modeling During Odfmentioning

confidence: 99%

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

Giannakourou

Dermesonlouoglou

Taoukis

2020

Foods

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Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.

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Microwave Osmotic Drying

Azharpazhooh,

Sharayei,

Hamedi

et al. 2024

Food Engineering Series

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Kinetic modeling of microwave osmotic dehydration of mangoes under continuous flow medium spray conditions using sucrose and maltodextrin (10-18 DE) solute mixtures

Cited by 12 publications

References 37 publications

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

Microwave Osmotic Drying

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