Mass Transfer Kinetics During Osmotic Dehydration of Cherry Tomatoes Pre-Treated by High Hydrostatic Pressure

Dermesonlouoglou, Efimia; Boulekou, Sofia; Taoukis, Petros

doi:10.17660/actahortic.2008.802.14

Cited by 3 publications

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“…(2013) found that at the range of applied pressure (100-500 MPa), there was no significant difference in the moisture content of strawberries after OD process. Dermesonlouoglou, Boulekou, and Taoukis (2008) found that increasing the pressure from 200 to 600 MPa did not increase the SG and WL of cherry tomatoes osmotically dehydrated for 6 hr.…”

Section: Discussionmentioning

confidence: 92%

“…Nuñez‐Mancilla, Pérez‐Won, Uribe, Vega‐Gálvez, and Di Scala () found that at the range of applied pressure (100–500 MPa), there was no significant difference in the moisture content of strawberries after OD process. Dermesonlouoglou, Boulekou, and Taoukis () found that increasing the pressure from 200 to 600 MPa did not increase the SG and WL of cherry tomatoes osmotically dehydrated for 6 hr. On the other side, in other studies an increment in the SG and/or WL of candied plant materials during OD pretreated with HHP was observed by increasing the working pressure (Rastogi, Angersbach, & Knorr, ; Rastogi, Angersbach, Niranjan, & Knorr, ; Rastogi & Niranjan, ; Verma et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Luo

Tappi

Wang

et al. 2018

J Food Process Preserv

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Osmotic dehydration (OD) is the most important procedure for producing candied green plums. This study investigated high hydrostatic pressure treatment (HHP) to improve OD process. Central composite design was applied to optimize HHP parameters with pressure ranging from 50 to 400 MPa and time from 1 to 30 min. Innovative HPP procedure was compared with traditional heating treatments on the acceleration efficiency by Peleg’s model. The physico‐chemical and sensorial properties were compared. The results showed that HHP was effective to accelerate the OD process, but was not as efficient as heating methods. HHP promoted higher titratable acid content, firmness and greener color than heating on the obtained product. Sensory results revealed that HHP allowed to better preserve the typical odor and flavor of the final products. Generally, HHP treatments show high potentiality to improve the OD performances of candied green plums, together with the overall quality of the final product. Practical applications Candied green plum is a popular snack in Eastern Asian countries. The traditional process includes a heating assisted treatment in order to accelerate the candying progress, which may induce decrease to the quality of the final product. Non‐thermal high hydrostatic pressure could improve the osmotic dehydration process performances, minimizing the thermal damages on the final products, promoting the improvement of its overall quality.

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Section: Discussionmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Luo

Tappi

Wang

et al. 2018

J Food Process Preserv

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“…Osmotic dehydration (OD) of tomato has been widely investigated [ 9 , 10 , 11 , 12 ], especially as a pre-treatment method to lower product water activity. The OD process is based on the developed osmotic pressure gradient, when the food is immersed in a hypertonic solution; the main mass transfer phenomena that are observed through the semipermeable membrane involve the diffusion of water out and solutes inside the product [ 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Giannakourou

Λάζου

Dermesonlouoglou

2020

Foods

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The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.

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Progresses in processing technologies for special foods with ultra-long shelf life

Long

Zhang

Devahastin

et al. 2020

Critical Reviews in Food Science and Nutrition

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Mass Transfer Kinetics During Osmotic Dehydration of Cherry Tomatoes Pre-Treated by High Hydrostatic Pressure

Cited by 3 publications

References 0 publications

Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Progresses in processing technologies for special foods with ultra-long shelf life

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