Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

Nuñez-Mancilla, Yissleen; Pérez‐Won, Mario; Vega‐Gálvez, Antonio; Arias, Viviana; Tabilo‐Munizaga, Gipsy; Briones-Labarca, Vilbett; Lemus‐Mondaca, Roberto; Scala, Karina Di

doi:10.1016/j.ifset.2011.03.005

Cited by 51 publications

(38 citation statements)

References 26 publications

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“…From the present study, it is clear that the increase in NEB values could be due to the reaction of sugars and ascorbic acid. These findings supports the work done by Mancilla et al, (2011), regarding non-enzymatic browning.…”

Section: Titrable Aciditysupporting

confidence: 92%

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Srijaya

Priya

2017

AJDFR

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A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of -irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico -chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

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Section: Titrable Aciditysupporting

confidence: 92%

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Srijaya

Priya

2017

AJDFR

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“…The above also indicates that the values predicted by the Weibull model are close to empirical data. In a study by Mancilla et al (2011), mass transfer during osmotic dehydration of strawberries was modeled with Newton, Henderson-Pabis, Page and Weibull models, and the Weibull model produced the best fit to the experimental data.…”

Section: The Effect Of Pretreatment On the Kinetics Of Osmotic Dehydrmentioning

confidence: 99%

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Zielińska

Markowski

2017

Food Bioprocess Technol

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The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmomicrowave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.

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“…; Nuñez‐Mancilla et al . ; de Bruijn and Bórquez ) requiring, when not consumed fresh, to be rapidly processed into jams, powders, juices, desserts and yogurts (Terefe et al . ).…”

Section: Introductionmentioning

confidence: 99%

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in‐pack cold‐pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L‐cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP‐treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh‐like quality fruit‐cubes, with extended shelf life, stable under chilled conditions.

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Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

Cited by 51 publications

References 26 publications

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

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