Modeling of kinetics, equilibrium and distribution data of osmotically dehydrated carambola (Averrhoa carambola L.) in sugar solutions

Ruiz-López, I.I.; Ruíz-Espinosa, H.; Herman‐Lara, Erasmo; Zárate-Castillo, G.

doi:10.1016/j.jfoodeng.2010.12.013

Cited by 35 publications

(27 citation statements)

References 36 publications

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“…Solute gain was found to be controlled by diffusion inside the material while water loss was found to be governed by mixed internal-external flow during osmotic dehydration of apple slices in sucrose solutions (Moreira and Sereno 2003). Ruiz-Lopez et al (2011) also reported higher water loss to solid gain ratio in the case of osmodehydrated carambola slices prepared using sucrose solutions. Solid gain is due to the diffusion of sugar molecules into the tissues during osmotic process and the type of sugar used during osmotic process affects the solid gain, the low molecular weight sugars causing higher solid gain (Chauhan et al 2011).…”

Section: Effect Of Variables On Solid Gainmentioning

confidence: 78%

“…The type of sugar used during osmotic process also affects the water loss during osmotic dehydration, the high molecular weight sugars causing higher water loss. Sucrose has also been considered as the better osmotic medium than glucose or fructose for osmo-dehydration of carambola slices favoring higher water loss to solid gain ratios (Ruiz-Lopez et al 2011). The present study also reflected similar results favoring sucrose as a good osmotic medium for getting higher water loss during the development of osmo-dehydrated carambola slices.…”

Section: Effect Of Variables On Water Lossmentioning

confidence: 99%

“…Minimally processed carambola (Weller et al 1997;Teixeira Gustavo et al 2008) and dehydrated products based on foam mat dehydration of star fruit puree (Abd-Karim and CheeWai 1999) were the other value added products. Mauro et al (2005) and Ruiz-Lopez et al (2011) described the drying kinetics during osmotic dehydration of carambola fruits and influence of calcium infusion and soak temperature were investigated. However, the reports on osmo-dehydration of carambola fruit slices were few.…”

Section: Introductionmentioning

confidence: 99%

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Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

et al. 2012

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An osmotic-dehydration process protocol for Carambola (Averrhoacarambola L.,), an exotic star shaped tropical fruit, was developed. The process was optimized using Response Surface Methodology (RSM) following Central Composite Rotatable Design (CCRD). The experimental variables selected for the optimization were soak solution concentration (°Brix), soaking temperature (°C) and soaking time (min) with 6 experiments at central point. The effect of process variables was studied on solid gain and water loss during osmotic dehydration process. The data obtained were analyzed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R 2 , 95.58 -98.64 %) in describing the effect of variables on the responses studied. The optimized levels of the process variables were achieved at 70°Brix, 48°C and 144 min for soak solution concentration, soaking temperature and soaking time, respectively. The predicted and experimental results at optimized levels of variables showed high correlation. The osmo-dehydrated product prepared at optimized conditions showed a shelf-life of 10, 8 and 6 months at 5°C, ambient (30±2°C) and 37°C, respectively.

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Section: Effect Of Variables On Solid Gainmentioning

confidence: 78%

Section: Effect Of Variables On Water Lossmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

et al. 2012

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“…Durante o processo ocorrem incorporação de sólidos e consequente diminuição da atividade de água e diminuição da velocidade de deterioração do alimento (Martim et al, 2007;Ruiz-López et al, 2011). As vantagens desta operação consistem em diminuir o teor de umidade inicial do alimento, conservar as características sensoriais e nutricionais da fruta e reduzir o tempo de secagem convectiva e o custo do processo.…”

Section: Introductionunclassified

Condições para desidratação osmótica de laranjas e as propriedades funcionais do produto

Mendes¹,

Freitas²,

Scaglioni³

et al. 2013

Rev. bras. eng. agríc. ambient.

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RESUMONeste trabalho foram estudadas as melhores condições para a desidratação osmótica de laranjas, sendo verificadas as alterações nas características físico-químicas da fruta. Um planejamento experimental fatorial 2 3 completo foi realizado, analisando-se a influência dos fatores tempo, da concentração da solução e proporção fruta:solução osmótica sobre o ganho de sólidos, a perda de água e redução de massa das laranjas desidratadas osmoticamente. Após desidratação, as frutas foram secas em secador de bandejas até umidade de 20%. Determinaram-se no produto, o pH, a acidez titulável, a vitamina C, os carotenoides, o conteúdo fenólico e a cor. Os melhores resultados de desidratação osmótica foram obtidos utilizando-se uma solução de sacarose de 60 °Brix, na proporção fruta:solução de 1:3 durante 90 min, que resultou em 3,5 g sólidos 100g -1 , 10,6 g água 100g -1 e 7,1 g 100g -1 para ganho de sólidos, perda de água e redução de massa, respectivamente. As perdas de conteúdo fenólico e a atividade antioxidante foram 45,1 e 37,3% menores que na secagem convencional demonstrando a eficiência do processo para preservação das propriedades funcionais do produto. Palavras-chave: Citrus sinensis, secagem, vitamina C, compostos fenólicos, planejamento experimentalConditions for osmotic dehydration of oranges and functional properties of the product ABSTRACT The best conditions for osmotic dehydration of oranges was studied, assessed by determining the physicochemical characteristics of the fruit. The study was conducted in 2 3 full factorial experimental design to evaluate the influence of time, solution concentration and fruit:solution ratio on the solid gain, water loss and mass reduction of osmotically dehydrated oranges. After dehydration, the fruits were dried in tray dryer until 20% moisture. In the product the pH, titratable acidity, vitamin C, carotenoids, phenols content and color were determined. The best results of osmotic dehydration were obtained using a sucrose solution 60 °Brix, fruit:solution ratio 1:3 for 90 min, that resulted in 3.5 g solid 100g -1 , 10.6 g water 100g -1 and 7.1 g 100g -1of solid gain, water loss and weight reduction, respectively. The losses of phenolic content and antioxidant activity were 45.1 and 37.3% lower than in conventional drying, demonstrating the efficiency of the process for the preservation of functional properties of the product.

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“…The impregnation process was evaluated using Equations 1 and 2, according to [22] and [26], and is described below.…”

Section: Evaluation Of Impregnation Processmentioning

confidence: 99%

Optimizing the incorporation of aloe vera in yacon (smallanthus sonchifolius poepp. & endl.) Through vacuum impregnation using response surface

Oblitas

Gutierrez²

2017

IyU

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Objectives: The aim of this research was to optimize the parameters for the vacuum impregnation of aloe vera into dried yacon (Smallanthus sonchifolius Poepp. & Endl.) flakes. Methodology: A surface response methodology was use to evaluate the product optimization. Matrix engineering, using a vacuum impregnation technique, was employed to incorporate components with physiological activity into the pores present in the yacon flakes. An orange pulp yacon was used as the starting material and Aloe Gold Seal-Natural 200X (AGS) was used for the impregnate solution. A solution of 15 g/100 ml Natural aloe 200X Gold Seal-yacon was used to impregnate yacon samples measuring 40 mm in diameter and 5 mm thick. The results show an average impregnation of 0.0721 m3 of solution/ m3 fresh fruit and an effective porosity of 18.97%; the amount of aloe vera incorporated in the food matrix was between 22.5 and 54.6 mg/100g sample. Optimized parameters were identified as 451.777 mbar and 22.0711 minutes. Results: From the results, it is concluded that yacon is an excellent raw material for vacuum impregnation of aloe vera.

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Modeling of kinetics, equilibrium and distribution data of osmotically dehydrated carambola (Averrhoa carambola L.) in sugar solutions

Cited by 35 publications

References 36 publications

Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

Condições para desidratação osmótica de laranjas e as propriedades funcionais do produto

Optimizing the incorporation of aloe vera in yacon (smallanthus sonchifolius poepp. & endl.) Through vacuum impregnation using response surface

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