Osmotic Dehydration of Catfish (Hemisynodontis 
 membranaceus): Effect of Temperature and Time

Oladele, A K; Odedeji, J. O.

doi:10.3923/pjn.2008.57.61

Cited by 11 publications

(10 citation statements)

References 15 publications

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“…). This behavior was also reported by other authors working with shark fillets (Mujaffar and Sankat ), catfish (Oladele and Odedeji ) and sardine sheets (Corzo and Bracho ). The maximum drying rate stage took about 120 and 170 min for moisture loss (ML%) or solid gain (SG%), respectively, and then a constant rate stage until reaching a equilibrium condition (≈250 min) for each runs (1–9).…”

Section: Resultssupporting

confidence: 86%

“…There are also other important aspects such as agitation, food‐to‐solution ratio, food structure, shape and size, nature and molecular weight of the solid and pressure conditions (ambient, vacuum or high pressure) (Barat et al . ; Oladele and Odedeji ). In order to describe the mass transfer phenomena during the OD of foodstuff, several authors have used empirical mathematical models (Gallart‐Jornet et al .…”

Section: Introductionmentioning

confidence: 99%

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Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Lemus‐Mondaca

Noma

Igura

et al. 2014

Journal of Food Processing and Preservation

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Osmotic dehydration of abalone slices was carried out in order to look into the influence of osmotic concentration (15, 20 and 25% NaCl w/v) and solution temperature (25, 45 and 65C) on mass transfer kinetics and diffusion coefficients. Moisture and solid diffusivities values were 2.70-10.76 × 10 −10 and 1.31-2.41 × 10 −10 m 2 /s, respectively. Activation energy values from 23.56 to 80.24 kJ/mol for both diffusivities were estimated. Moisture and solid diffusion coefficients were influenced by both factors. A multiple linear regression test was performed on the combined effect of osmotic concentration and solution temperature during osmotic treatment. Modeling of mass transfer kinetics for moisture loss and solid gain were performed according to three mathematical models: Penetration, Magee and Azuara. Thus, based upon statistical tests (R 2 , sum squared error, root mean square error and χ 2 ), the Azuara model was the most suitable to describe the mass transfer phenomena during osmotic process of abalone slices. PRACTICAL APPLICATIONSThe abalone has a great demand in international markets, even when it is pretty expensive, thus the need to increase its shelf life is relevant from an economic point of view as well as quality product. Therefore, osmotic dehydration is an excellent alternative, as the abalone is cooked and simultaneously preserved under a salt solution. Furthermore, this osmotic treatment could also act further on as a pretreatment for any other drying method either by convective, freeze-drying, microwave, etc. That is why, this work proposes to research the effects of osmotic concentration and solution temperature on the kinetics of mass transfer during osmotic dehydration of abalone slices samples by different mathematical models. Thereby, osmotic treatment modeling of abalone slices, under conditions stated earlier, could be very helpful in predicting moisture/salt final content and process times as well as anticipating and dealing any problem during processing.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Lemus‐Mondaca

Noma

Igura

et al. 2014

Journal of Food Processing and Preservation

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“…Higher temperatures seem to promote faster water loss through swelling and plasticising of cell membranes as well as better water transfer characteristics on the product surface due to lower viscosity of the osmotic medium (Burhan Uddin et al 2004). This behaviour was also reported by other authors working with shark fillets (Mujaffar and Sankat 2006); catfish (Oladele and Odedeji 2008) and sardine sheets (Corzo and Bracho 2008). A maximum drying rate was observed for the first 20 min of processing for MR w , and then a constant period was seen for the three temperatures from a drying rate vs. time figure (data not shown).…”

Section: Resultssupporting

confidence: 79%

“…As the cell membrane acts as a semi-permeable film, two main fluxes, namely, the diffusion of water out of the tissue into the osmotic solution due to osmosis and the uptake of solute from osmotic solution to the product happen in a simultaneous and opposite mode (Medina-Vivanco et al 2002;Lemus-Mondaca et al 2009). The main parameters that influence mass transfer during OD are concentration and temperature of the osmotic solution, agitation, food-to-solution ratio, food structure, shape and size, nature and molecular weight of the solute and pressure (high pressure, ambient or vacuum) (Allali et al 2008;Oladele and Odedeji 2008). In order to describe the mass transfer phenomena during the OD of foodstuffs, several authors have used empirical mathematical models (GallartJornet et al 2007;Schmidt et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Uribe

Miranda

Vega‐Gálvez

et al. 2010

Food Bioprocess Technol

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Mathematical modelling was used to study the effect of process temperature on moisture and salt mass transfer during osmotic dehydration (OD) of jumbo squid with 6% (w v −1 ) NaCl at 75, 85 and 95°C. The diffusion coefficients for moisture and salt increased with temperature. Based on an Arrhenius-type equation, activation energy values of 62.45 kJ mol −1 and 52.14 kJ mol −1 for moisture and salt, respectively, were estimated. Simulations of mass transfer for both components were performed according to Newton, Henderson and Pabis, Page, Weibull and logarithmic mathematical expressions. The influence of drying temperature on the kinetic parameters was also studied. Based on statistical tests, the Weibull and logarithmic models were the most suitable to describe the mass transfer phenomena during OD of jumbo squid.

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“…Dsmotic dehydration has been used in seafood such as sardines and anchovies (Corzo & Bracho, 2007, Czerner & Yeannes, 2010, mackerel (Sanchez Pascua et al, 1994), squid (Uribe et al, 2011), catfish (Dladele & Ddedeji, 2008). In the osmotic dehydration of fish different agents such as salt, sugars, glycerol, and sorbitol have been used (Sanchez Pascua et al, 1994, 2001Casales & Yeannes, 2006;Musjaffar & Sankat, 2006;Corzo & Bracho, 2007;Dladele & Ddedeji, 2008;Larrazabal-Fuentes et al, 2009;Czerner & Yeannes, 2010;Uribe et al, 2011). Color is among the most important quality characteristics for determining the shelf life of a product and is one of the sensory characteristics most appreciated by consumers (Birkeland & Bjerkeng, 2005;Sohn et al, 2005;Corzo et al, 2008;García et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

2016

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The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films. The color of processed fish can change because of lipids and protein oxidation during storage. Samples were stored at 7, 25 and 35 °C for seven months and kinetic models of 0, 1 and 2 order were applied to describe the color changes. It was observed that an increase in the storage temperature improved the changes in the CIE color values (L*, a* and b*). First-order reaction had the best statistical parameters for a* at the three temperatures tested. The temperature dependence of parameter a* indicated an Arrhenius relationship and the activation energy (E a ) was 44.33 kJ/mol. The parameter b* fitted to the proposed models only in samples stored at 35 °C. The L* value decreased during storage at 25 and 35 °C (pale to dark). Storage at refrigeration temperature (7 °C) minimized the color changes.Keywords: color; chub mackerel; osmotic dehydration; storage.Practical Applications: Based on the importance of developing new preservation technologies of this species, osmotic dehydration by immersion in osmotic solutions represents a good alternative for the industrialized production of chub mackerel. The color of processed fish can change because of lipids and protein oxidation during storage. As a consequence, this study will provide information relevant to the formulation of appropriate temperature storage. This work was intended to provide models that allow describing the effects of storage temperature on color change kinetics of mackerel loins.

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Osmotic Dehydration of Catfish (Hemisynodontis membranaceus): Effect of Temperature and Time

Cited by 11 publications

References 15 publications

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

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