2010
DOI: 10.1007/s13197-010-0161-7
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Optimization of process parameters for osmotic dehydration of papaya cubes

Abstract: Process temperature (30, 40 and 50°C), syrup concentration (50, 60 and 70 o Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-processed papaya cubes of 1 cm size were immersed in sugar syrup at constant temperature water bath having syrup to papaya cubes ratio of 4:1 (w/w). The cubes were removed from bath at predecided time, rinsed with water an… Show more

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Cited by 78 publications
(81 citation statements)
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“…Piasecka et al (2009) show that dehydration can reduce from 40 to 70% of the initial water content, and that a temperature increase from 20 to 50°C significantly reduces dehydration time. Jain et al (2011), during the osmotic dehydration of papaya in a sucrose solution (60%), obtained a WL at a value of 28%. According to Kowalska and Lenart (2001), the same concentration of high molecular substances induces a lower osmotic pressure and, therefore, the initial rate of discharge is lower than for substances with a smaller molecular weight.…”
Section: Resultsmentioning
confidence: 97%
“…Piasecka et al (2009) show that dehydration can reduce from 40 to 70% of the initial water content, and that a temperature increase from 20 to 50°C significantly reduces dehydration time. Jain et al (2011), during the osmotic dehydration of papaya in a sucrose solution (60%), obtained a WL at a value of 28%. According to Kowalska and Lenart (2001), the same concentration of high molecular substances induces a lower osmotic pressure and, therefore, the initial rate of discharge is lower than for substances with a smaller molecular weight.…”
Section: Resultsmentioning
confidence: 97%
“…Geometry and boundary condition influences on water and sodium chloride transfers were analyzed at 25 °C, that is, close to room temperature. As it is known, moderate temperatures can enhance color and flavor retention (KHIN et al, 2006), as well as providing least thermal degradation of nutrients (JAIN et al, 2011). The experiments were conducted as in HERMAN-LARA et al (2013), in which water loss and sodium chloride gain were determined by gravimetric method (precision of 0.001 g).…”
Section: Methodsmentioning
confidence: 99%
“…A concurrent transfer of the solid materials suspended in the hypertonic liquid-such as sugar and salt-also takes place between the solution and the product [8] [11] [12]. Beneficially, osmotic processing contributes only minimal thermal degradation to the nutrients due to the relatively low temperature water removal process in comparison to all standard hot air drying practices [2] [8] [13] [14].…”
Section: Introductionmentioning
confidence: 99%