Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Delgado, Teresa; Paim, Bruna Trindade; Pereira, José Alberto; Casal, Susana; Ramalhosa, Elsa

doi:10.7455/ijfs/7.1.2018.a5

Cited by 8 publications

(6 citation statements)

References 23 publications

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“…The effect of T on WR is because its increments favor the exit of water from the fruit (Bekele & Ramaswamy, 2010). Some researchers have observed the same influence of T over WR, involving OD studies in pineapple (Sridevi & Genitha, 2012) and chestnut slices (Delgado et al, 2018). The WR, which indirectly measures the water reduction in the osmotic dehydrated product, is an important variable in the transportation and storage of great product volumes (Zapata et al, 2016).…”

Section: Effect On the Percentage Of Weight Reductionmentioning

confidence: 90%

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Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Araújo

Pena

2022

Food Sci. Technol

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Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile skin and pulp present low protection against physical damages and microorganisms. In this sense, a preservative technology, as osmotic dehydration (OD), was studied to investigate the impact of some variables over this process. At first, fruits of jambolan were submitted to physical and physicalchemical analysis. Furthermore, whole fruits underwent OD following a fractional factorial design. The influence of the process variables: temperature (20-50ºC), sucrose concentration (30-60%), pressure (10-90 kPa), vacuum pulse time (5-15 min), calcium lactate concentration (0-4%) and number of vacuum pulse (1-3) was assessed on water loss (WL), solid gain (SG) and weight reduction (WR). In general, biometric analysis showed positive and significant correlation among the physical characteristics of jambolan. Physical-chemical assay demonstrated that the fresh fruit presents a potential source of bioactive compounds. The screening design showed that temperature, sucrose concentration, calcium lactate concentration and pressure affected the WL in jambolan. On the other hand, vacuum pulse time and number of vacuum pulse showed no influence on the WL, SG and WR; therefore, these variables must be fixed at the most economically viable level for any further trials.

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Section: Effect On the Percentage Of Weight Reductionmentioning

confidence: 90%

“…According to Torreggiani (1993), in the OD process, the WL must be favored with a minimum SG. Nevertheless, SG should be enough for preservation but not so high to induce sensory and nutritional changes in the product (Delgado et al, 2018).…”

Section: Osmotic Dehydration Of Jambolanmentioning

confidence: 99%

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Araújo

Pena

2022

Food Sci. Technol

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“…The SG increased or decreased with brine time (Figure 2b,c). Delgado et al [30] reported that increasing the osmotic dehydration time increases the mass transfer due to the cell membrane swelling and plasticizing effect, resulting in an increase in SG. The WL increased with the brine concentration (Figure 3a,b) and brine temperature (Figure 3a,c).…”

Section: Response Surface Plots and Optimization Of Brining Process Parameters In Kimchi Cabbagementioning

confidence: 99%

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Song¹,

Moon²,

Ha³

2021

Foods

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The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction). The optimal parameters were determined using multivariate statistical analysis using the Box–Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature.

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“…This phenomenon could be explained by the lower initial moisture content which was achieved when the concentration increased from 5 to 10%. The moisture in the sample was removed out through osmotic dehydration process, and this created better concentration gradient between the sample and solvent during extraction which enhances the oil yield (Delgado et al 2018). However, when increasing the concentration to 15%, high number of osmotic solute particle could attach to the surface of sample, and this could reduce the diffusion area of oil into solvent, thus causing lower oil yield of 83.21% at equilibrium (Delgado et al 2018).…”

Section: Effect Of Ultrasound Amplitude On Extraction Mechanismmentioning

confidence: 99%

“…The moisture in the sample was removed out through osmotic dehydration process, and this created better concentration gradient between the sample and solvent during extraction which enhances the oil yield (Delgado et al 2018). However, when increasing the concentration to 15%, high number of osmotic solute particle could attach to the surface of sample, and this could reduce the diffusion area of oil into solvent, thus causing lower oil yield of 83.21% at equilibrium (Delgado et al 2018). The kinetic data in Table 1 also shows that oil yield at equilibrium for washing step decreased to 71.69% when the concentration increased from 10 to 15%.…”

Section: Effect Of Ultrasound Amplitude On Extraction Mechanismmentioning

confidence: 99%

Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment

Geow

Tan

Yeap

et al. 2020

Food Bioprocess Technol

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Nowadays, most of the researches focus on enhancing the oil yield by adjusting the various process parameters or searching for alternative techniques. There is only limited information on investigating the effects of various extraction parameters on kinetic mechanism during oil extraction. The mechanism data can provide additional information to the industry when optimization is needed. Previous work had investigated the effect of ultrasound in extraction process. The main purposes of this study are to apply osmotic dehydration as pretreatment and to investigate the effects of ultrasound amplitude, concentration of osmotic dehydration, and dehydration time on extraction mechanism of hazelnut oil. The kinetic modeling showed that So and Macdonald model was more suitable to describe the mechanism of hazelnut oil extraction with higher R 2 values ranged from 0.944 to 0.987 as compared with Perez et al. model. The results showed that applying 30% ultrasound amplitude in dehydration stage could increase the mass transfer coefficient for diffusion step (k d ) from 0.019 to 0.044 min −1 due to cavitation effect. Besides, 15% concentration of osmotic solution could limit the diffusion step with lowest k d value of 0.055 min −1 as compared with 5 and 10% concentrations due to blocking of surface by solute in higher concentration of osmotic solution. Lastly, increasing the dehydration time from 45 to 150 min could enhance the oil diffusion process with k d values increased from 0.058 to 0.075 min −1 due to lower moisture content in sample.

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Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Cited by 8 publications

References 23 publications

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment

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