Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions

Singh, Balbir Singh Mahinder; Panesar, Parmjit S.; Nanda, Vikas; Kennedy, John F.

doi:10.1016/j.foodchem.2010.04.075

Cited by 56 publications

(52 citation statements)

References 21 publications

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“…The effects of interactions have a positive influence, but only the interaction of order 2 temperature-concentration is significant (p <0.1). Similar results have been reported by Singh et al, (2010); Mercali et al, (2011);N'goran et al, (2012). The increase in temperature facilitates the transfer of matter and the high concentrations increase the water loss.…”

Section: Influence Of Solutesupporting

confidence: 91%

“…With regard to SG, only the temperature and the concentration of the osmotic solution had a positive and significant influence (p <0.1) on the SG of the plantain. The influence of temperature and concentration on solute gain during OD has been reported by several authors (Singh et al, 2007;Eren et al, 2007;Singh et al, 2010;Mercali et al, 2011 andN'goran et al, 2012).…”

Section: Influence Of Solutementioning

confidence: 65%

See 1 more Smart Citation

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo¹,

Françoise²,

Benjamin³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Influence Of Solutesupporting

confidence: 91%

Section: Influence Of Solutementioning

confidence: 65%

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo¹,

Françoise²,

Benjamin³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Mercali et al (2010) ao avaliarem a cinética de transferência de massa de bananas registraram elevada troca de massa com maior temperatura e concentração de solutos o que pode ser explicado pelo gradiente de maior pressão osmótica ao aumentar a temperatura ou concentração de soluto. Além disso, relataram que altas temperaturas parecem promover a perda rápida de água através do inchaço e plasticização das membranas celulares e difusão mais rápida da água no interior do produto devido à menor viscosidade do meio osmótico Na DO de cenoura em cubos, Singh et al (2010) Diferentemente desses achados, Singh et al (2010) ressaltaram que os termos lineares de todas as variáveis do processo (concentração da solução osmótica, tempo e temperatura) e o termo quadrático de temperatura, além dos termos de interação com a variável tempo tiveram efeitos significativos sobre a IS.…”

Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

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RESUMO -A uva CrimsonSeedless (Vitis vinifera L.) é uma das mais importantes variedades sem sementes, devido ao seu atraente cacho médio, e grandes bagas rosadas escuras. Apresenta característica sensorial excelente devido à sua textura firme e crocante, sabor que varia do doce ao neutro, e coloração uniforme. A desidratação osmótica apresenta-se como boa alternativa para reduzir a atividade de água desta uva, permitindo o seu armazenamento por períodos longos, melhorando a sua estabilidade e qualidade. Esta pesquisa teve como objetivo relacionar as influências de diferentes parâmetros para um eficiente processo de desidratação osmótica deste fruto, com a finalidade de reduzir as perdas pós-colheita e oferecer novas alternativas para o produtor. Para otimizar a desidratação osmótica foi realizado um planejamento fatorial 2 3 , com variáveis independentes: temperatura (30 a 50 ºC), tempo (1 a 4 horas) e concentração (40 a 50 ºBrix), sendo constante o branqueamento (30 segundos) e perfurações (8 perfurações cm -2 ); as variáveis dependentes foram PU (Perda de Umidade), IS (Incorporação de Sólidos) e IED (Índice de Eficiência de Desidratação). As melhores condições para a desidratação osmótica utilizando o IED como parâmetro foi a aplicação de branqueamento, solução osmótica com 42 ºBrix, tempo de imersão de 1,6 horas e temperatura de 46 ºC. Os modelos de superfície de resposta obtidos foram preditivos para PU e IS, exceto para o IED. O produto selecionado ajustou melhor a equação de Page (R 2 = 0,995). Palavras-chave: Índice de Eficiência de Desidratação. Vitis vinifera L.. Desidratação por solução osmótica.ABSTRACT -Crimson Seedless (Vitis vinifera L.) is one of the most important seedless varieties of grape, due to having attractive medium-sized bunches and large, dark-pink berries. It presents excellent sensory characteristics because of its firm, crisp texture, a flavour which varies from sweet to neutral, and uniform colouring. Osmotic dehydration is seen as a good alternative for reducing water activity in this grape, allowing it to be stored for long periods and improving its stability and quality. The objective of this research was to describe the influence of different parameters on the efficient osmotic dehydration of this fruit so as to reduce post-harvest losses and offer new alternatives to the producer. In order to optimize osmotic dehydration, an experiment was conducted in a 2 3 factorial design employing the independent variables: temperature (30-50 ºC), time (1-4 hours) and concentration (40-50 °Brix), with consistant bleaching (30 seconds) and perforation (8 perforations cm -2 ). The dependent variables used were: ML (Mositure Loss), IS (Incorporation of Solids ) and DEI (Dehydration Efficiency Index). The best conditions for osmotic dehydration, using the DEI as parameter, were the use of bleaching, an osmotic solution of 42 °Brix, an immersion time of 1.6 hours and a temperature of 46ºC. The response surface models obtained were predictive for ML and IS, but not for IED. The selected produc...

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“…The apparent (surface) color of the samples was measured in terms of L (degree of lightness and darkness), a (degree of redness and greenness), and b (degree of yellowness and blueness) [25]. Samples were placed on the measure head of the colorimeter and measurements of color were performed for all the prepared samples.…”

Section: Colormentioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions

Cited by 56 publications

References 21 publications

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Otimização da desidratação osmótica de uva Crimson Seedless

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

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