Mass transfer kinetics of osmotic dehydration of cherry tomato

Azoubel, Patrı́cia Moreira; Murr, Fernanda Elizabeth Xidieh

doi:10.1016/s0260-8774(03)00132-8

Cited by 173 publications

(161 citation statements)

References 14 publications

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“…The increase in solution concentration resulted in an increase in the osmotic pressure gradients and, hence, higher water loss (Figure 1a and Figure 1b) and solid uptake (Figure 1d and Figure 1e) values throughout the osmosis period were obtained. Similar results were reported by [13]. These results indicate that by choosing a higher concentration medium (60%), some benefits in terms of faster water loss could be achieved.…”

Section: Effect Of Osmotic Dehydration Conditions On Mass Transferssupporting

confidence: 87%

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Nadia¹,

Nourhène²,

Kechaou³

et al. 2013

J Food Process Technol

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The aim of this work is to study the effect of osmotic dehydration on mass transfer (solid gain (SG) and water loss (WL)) and on some quality attributes kinetics degradation of pears (ascorbic acid and total phenolic contents, color). Pears samples (1×0.8×0.8 cm 3 ) were osmotically dehydrated for different time, following a 5 3 central composite experimental design (osmosis time: 30, 120, 210, 300, and 390 min, sucrose concentration: 25, 35, 45, 55 and 65 °Brix and temperature 20, 30, 40, 50, and 60°C). The interactive term of osmosis time, sucrose concentration and temperature have a significant effect on WL and SG. As expected, water loss and solids gain increased with the increase of temperature and solution concentration. Sucrose concentration, osmosis time and temperature induce significant increase of a* and b* colormetric parameters but did not affect the lightness (L*) of pear slices. This seems to be a result of matrix concentration and solids uptake. Osmosis time is the most important factor affecting total phenolic content. Volume change is linearly correlated with temperature and osmosis time. These results suggest that shrinkage is essentially due to water loss and solid gain.

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Section: Effect Of Osmotic Dehydration Conditions On Mass Transferssupporting

confidence: 87%

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Nadia¹,

Nourhène²,

Kechaou³

et al. 2013

J Food Process Technol

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show abstract

“…The results for moisture and solid contents obtained in each trial were fitted to Peleg's equation (PELEG, 1988) (Equation 4), an empirical model that has been used by some researchers to describe the osmotic dehydration kinetics (ATARÉS; CHIRALT; GONZÁLEZ-MARTÍNEZ, 2008;AZOUBEL;MURR, 2004;PARK et al, 2002).…”

Section: Blanchingmentioning

confidence: 99%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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“…The quality (colour, flavour and texture) of air dried fruits and vegetables could be improved by including a prior osmotic dehydration step (Heng et al 1990;AdeOmowaye et al 2003;Azoubel and Murr 2004). Osmotic dehydration is an important process that enables the partial removal of water by direct contact of a product with a hypertonic solution (Lazarides et al 1995), as well as modification of chemical composition of the material (Lewicki and Porzecka-Pawlak 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Falade

Oyedele

2010

J Food Sci Technol

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Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80°C) peppers were investigated. Moisture diffusivity and activation energy (E a ) were calculated from Fick's law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh-and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071×10 −10 -1.048×10 −8 , 7.710×10 −11 -1.018×10 −9 , 9.807×10 −9 -1.746×10 -8 and 8.748×10 −10 -1.464×10 −9 m 2 /s for Bawa, Rodo, Shombo, and Tatashe, respectively. E a for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p<0.05) on a*, b*, chroma and hue angle values of dried peppers.

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Mass transfer kinetics of osmotic dehydration of cherry tomato

Cited by 173 publications

References 14 publications

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Effect of process variables on the osmotic dehydration of star-fruit slices

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

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