Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients

Rodríguez, M. H.; Arballo, Javier Ramiro; Campañone, Laura Analía; Cocconi, Miriam; Pagano, Ana M.; Mascheroni, Rodolfo Horacio

doi:10.1007/s11947-012-0957-8

Cited by 28 publications

(30 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…But when the image analysis was used, the deviations were not significant; hence, it is concluded that when the appearance is not homogenous, it is advisable to use the image analysis to evaluate color (Rodríguez et al . ).…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Rodríguez

Mascheroni

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The aim of this study was to analyze the influence of the drying process by combined methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different concentrations (40 or 60°Brix), temperatures (25 or 40C) and two fruit-to-syrup ratios (1:4 or 1:10). Hot air drying was performed at different temperatures (60, 70 or 80C). Dried plums were evaluated in terms of color, texture, rehydration ability, phenolic compounds (total phenols, flavonoids) and water activity. The color was analyzed through two methods: colorimeter and image analysis. The evaluations showed a decrease in luminosity and an increase of reddening due to browning originated during the drying process. The image analysis was the most appropriate to evaluate the changes in color. Firmness of plums increased in relation to fresh fruit and was more evident at higher drying temperature. High drying temperatures provoked a collapse of the plum structure, which hindered water absorption in the rehydration process. The phenolic compounds in plums were conditioned by the drying temperature; the content of phenols and flavonoids was higher when they were dried at 70C. Plums osmodehydrated in sorbitol 60% w/w, with a fruit/syrup ratio of 1/10, at 25C and air dried at 70C obtained a high degree of dehydration and best maintained quality attributes. PRACTICAL APPLICATIONSPlums, natural or processed, can be considered as a functional food, since it provides nutrients and contains additional features that benefit the health of consumers. Hence, the importance to keep them with minimal changes to their nutritional value. The combined process by means of the osmotic dehydration and the hot air drying helps to preserve the desirable quality attributes of the fruit, as well as reduce the water content to obtain products stable against microbiological agents and reaction chemical. This information may help any industry of drying fruit to optimize the process conditions and reduce costs of processing and packaging. TEMPERATURE IS 60, 70 OR 80C, RESPECTIVELY Osmotic agent = g, glucose; s, sorbitol.Concentration of the osmotic agent = 40%; 60%. Fruit/syrup ratio = r1/4 = ratio 1-4; r1/10 = ratio 1-10. Temperature osmotic solution = 25C; 40C. Drying temperature = 60C; 70C; 80C.

show abstract

Section: Resultsmentioning

confidence: 97%

“…; Rodríguez et al . ). Finally, the color stability during storage leads to the conclusion that drying by combined methods allows preserving plums without important modifications in their appearance.…”

Section: Resultsmentioning

confidence: 97%

Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Rodríguez

Mascheroni

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Rodríguez et al (2013) não observaram influência significativa da temperatura sobre Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente Castro, D. S. et al a perda de água em seus estudos sobre a desidratação osmótica de nectarinas.…”

Section: Resultsunclassified

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Castro

Silva

Gomes

et al. 2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente Development and sensory evaluation of osmotically dehydrated guava ResumoApesar de ser um fruto disponível durante todo o ano, nas regiões de cultivo irrigado das diferentes regiões do país, a goiaba apresenta grande desperdício pós-colheita, associado ao rápido amadurecimento, necessitando da aplicação de técnicas de processamento que diminuam o desperdício deste fruto. Objetivou-se, neste trabalho, estudar o processo de transferência de massa durante a desidratação osmótica de fatias de goiaba, além de avaliar os parâmetros sensoriais da goiaba-passa obtida sob diferentes temperaturas de processo e concentrações de sacarose. Fatias de goiaba cv. Paluma (3,0 × 2,0 × 0,9 cm) foram submetidas à desidratação osmótica em xaropes de sacarose a 40 °Brix, 50 °Brix e 60 °Brix, combinados com temperaturas de 30 °C, 40 °C e 50 °C, por meio de planejamento fatorial com ponto central. O pré-tratamento osmótico foi complementado com secagem convectiva a 60 °C e as goiabas-passa foram estudadas quanto ao processo de transferência de massa na desidratação osmótica, seguida de avaliação sensorial. Verificou-se que a máxima transferência de massa ocorreu durante as quatro horas iniciais de desidratação, sendo a concentração de sacarose o efeito com maior influência na diminuição da quantidade de água e no aumento da incorporação de sólidos. A avaliação dos parâmetros sensoriais demonstrou uma maior preferência dos provadores pelas passas obtidas em menor concentração de sacarose, para os atributos aparência, cor, textura e sabor. Não foram observadas diferenças significativas entre as notas atribuídas pelos provadores para o atributo odor. O perfil sensorial aplicado revelou a boa aceitação do pré-tratamento osmótico quando comparado ao fruto sem tratamento osmótico e seco apenas por secagem convectiva. Palavras-chave: Transferência de massa; Desidratação osmótica; Aceitação sensorial. AbstractDespite being a fruit available throughout the year in the irrigated regions of the different regions of the country, guava shows great post-harvest losses associated with its rapid ripening, requiring the application of processing techniques that reduce the loss of this fruit. The objective of this work was to study the mass transfer process during the osmotic dehydration of guava slices and evaluate the sensory parameters of the dried guava obtained at different osmosis temperatures and sucrose concentrations. Guava cv. Paluma slices (3.0 × 2.0 × 0.9 cm) were subjected to osmotic dehydration in sucrose syrup at 40 °Brix, 50 °Brix and 60 °Brix combined with temperatures of 30 °C, 40 °C and 50 °C using a factorial central point design. The osmotic pre-treatment was complemented by convective drying at 60 °C and the dried guava sli...

show abstract

“…Over the past few years, studies on the dehydration of stone fruits such as plums [1,2], cherries [3,4], peaches [5], apricots [6,7] and nectarines [8][9][10] have been performed owing to the nutritional properties of these fruits and in the interest of obtaining a long shelf-life with the best possible quality. Fruits such as nectarines have a high moisture content and are susceptible to physical and chemical changes that cause their decomposition.…”

Section: Introductionmentioning

confidence: 99%

Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Rodríguez

Mascheroni²,

Quintero‐Ramos³

2015

International Journal of Food Engineering

View full text Add to dashboard Cite

The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96 Â 10 −9 and 2.43 Â 10 −8 m 2 s −1 . These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.

show abstract

Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients

Cited by 28 publications

References 41 publications

Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Contact Info

Product

Resources

About