Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Ciurzyńska, Agnieszka; Cichowska, Joanna; Kowalska, Hanna; Czajkowska, Karolina; Lenart, A.

doi:10.1515/intag-2016-0099

Cited by 12 publications

(11 citation statements)

References 15 publications

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“…The influence of temperature on OD was confirmed by Ciurzyńska et al . [ 30 ], in the OD of apples at temperatures of 40 °C and 60 °C. In this experiment, xylitol was determined as the most effective osmotic reagent ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

et al. 2018

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The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the means of water loss (WL), solid gain (SG), weight reduction (WR), and water content changes. Moreover, dehydration was described by mathematical models often used in the literature. The highest WL, WR and SG values were observed for samples treated by xylitol and maltitol at 50 °C. The statistical analysis of the mathematical modelling of the process showed that in most cases, the Peleg’s equation exhibits better fitting for the experimental data.

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Section: Resultsmentioning

confidence: 99%

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

et al. 2018

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“…Thus, facilitating the outflow of water. Mundada et al [25] and Ciurzyńska et al [29] also reported that with an increase in temperature of an osmotic solution increased the water loss and solute gain of different fruit samples. Consequently, the moisture content of the sample decreased, and • Brix content of the sample increased at a higher concentration of the osmotic solutions and temperature as well.…”

Section: Water Loss and Solute Gain Of Papayamentioning

confidence: 95%

Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

et al. 2019

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The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.

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“…The achieved values were classified into one homogenous group. According to Ciurzyńska et al [35], an osmotic solution type and temperature have significant effect on the color of apple tissue. An increase values of a* parameter was also observed in the case of maltitol.…”

Section: Color Changesmentioning

confidence: 99%

The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue

Cichowska

Woźniak

Figiel

et al. 2019

Period. Polytech. Chem. Eng.

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The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.

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Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Cited by 12 publications

References 15 publications

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue

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