Optimization of Osmotic Dehydration Parameters of Banana Under Pulsed Microwave Conditions by Response Surface Methodology

Haque, M. R.; Hosain, Md. Mojaffor; Kamal, Md. Murtuza; Islam, Md. Rakibul; Mondal, Shakti Chandra

doi:10.15414/jmbfs.2020.9.6.1053-1059

Cited by 7 publications

(6 citation statements)

References 28 publications

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“…Solid gain (Figures 4a, b and c) was significantly higher at all concentrations for the 2.5 mm thick slice compared to 5 and 10 mm... The results are similar to those of [11,23,37] for osmotic dehydration of plantain slices. All authors reported a decrease in the rate of water loss and solids gain with increase in slice thickness.…”

Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 81%

“…The osmotic dehydration of ripe plantain using sucrose as the osmotic agent has been reported by several researchers [20][21][22][23]. The resulting product may not be good for consumption by people with certain ailments especially diabetics because the use of sucrose coupled with the high sugar content of ripe plantain (10.42 %) [24] may contribute to a rise in the blood sugar levels and the glycemic index of the concerned.…”

Section: Introductionmentioning

confidence: 99%

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Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

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Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being transformed into flour. Osmotic dehydration (OD) is a critical step in the flour production process because it enhances the nutritional and sensory quality of the flour. There are concerns to use alternative osmotic agents to sucrose and salts to avoid their high content in the final product which have an adverse effect on the health of consumers. Suitable alternatives are low-calorie sugars (LCS) because they have low glycemic indices but which unfortunately have not been tested for the OD of plantain. The aim of this work was to study the osmotic dehydration of unripe plantain using a commonly consumed commercial LCS (Sussli) as an osmotic agent. The influence of process variables (thickness, concentration, sample/solution ratio and temperature) on mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) were evaluated. All parameters studied had a significant influence on weight loss and solid gain. The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models. Plantain slice of thickness 5 mm, LCS solution concentration of 50% at ambient temperature (25 ± 2°C), and a sample/solution ratio of 1:10 (w/v) was judged best for osmotic treatment of plantains in LCS. Under these conditions the weight loss and solid gain were 20% and 1.73% respectively. The Peleg model best described the dehydration kinetics with the highest R2 (0.999) and the least RMSE.

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Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

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“…The highest values of total color change (15.5) were observed at the highest concentration of maltodextrin, while no significant changes were observed at different osmosis times. Haque et al (2020) [48] also observed an increase in color difference on banana samples by increasing the solution concentration.…”

Section: Effect Of Dehydration Time and Maltodextrin Concentration On...mentioning

confidence: 89%

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step

Stavropoulou,

Lazou,

Giannakourou

2024

Foods

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Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10–30% maltodextrin and 20–40% oligofructose; a treatment time of 40–80 min; and a temperature range of 30–50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box–Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C.

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“…The osmotic dehydration of ripe plantain using sucrose as the osmotic agent been reported by several researchers (Durvesh andSamsher, 2015: Gallegos-Marin et al, 2016;Loa et al, 2017;Chavan et al, 2010;Haque et al, 2020). The resulting product may not be good for consumption for people with certain ailment especially diabetics because the use of sucrose coupled with the high sugar content of ripe plantain (10.42%) (Adewole and Duruji, 2010) may contribute torising the blood sugar level and the glycemic index of the concerned.…”

Section: Introductionmentioning

confidence: 91%

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

Lobe,

Nde,

Jean

2023

Preprint

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The study was aimed at evaluating the influence of process variableon mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) in low calorie sugar solution. Fully matured unripe plantain fruits of the ´´False Horn´´ cultivar were peeled and sliced into thicknesses of 2.5, 5 and 10mm. The slices were immersed in the commercial low-calorie sugar solutionsof concentrations 12.5, 25 and 50% and varying sample /solution ratio (1:5, 1:10 and 1:20) at room temperature (27 ± 2). To investigate the effect of temperature, plantain slices of thickness 5mm were immersed in low calorie sugar solution of concentration 12.5 and sample/solution ratio 1:20 at temperatures 30, 40 and 50°C. The water WL and SG of the slices under the different experimental conditions were measured at various time intervals (10, 20, 40, 60, 80, 100, 120 and 140min). The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models.Plantain slice of thickness 5mm, low-calorie sugar solution concentration of 50% at temperature 40°C, and a sample/solution ratio of 1:20 was judged best for osmotic treatment of plantains in low-calorie sugar solution.The Peleg model best described the dehydration kinetics with the highest R2(> 0.999) and the least RMSE.

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Optimization of Osmotic Dehydration Parameters of Banana Under Pulsed Microwave Conditions by Response Surface Methodology

Cited by 7 publications

References 28 publications

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

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