Osmotic dehydration of pineapple as a pre-treatment for further drying

Lombard, G.E.; Oliveira, Jorge C.; Fito, P.; Andrés, Ana

doi:10.1016/j.jfoodeng.2007.07.009

Cited by 98 publications

(97 citation statements)

References 26 publications

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“…These results are in agreement with those of Shahidi et al (2005) who reported that solution concentrations (40-70% w/w) and time of immersion (0-4.5 h) had significant effects on solid gain, water loss and weight reduction during osmotic dehydration of cantaloupes. A similar phenomena has been reported by Lombard et al (2008), for pine apple. Kowalska and Lenart (2001) reported that osmotic dehydration of apple slices in 51.5% sugar solution for 30 min resulted in 48% reduction in moisture content.…”

Section: Resultssupporting

confidence: 89%

Effect of Dipping in Sugar Solutions on Drying Behavior of Cantaloupe

Khan¹,

Khalil²,

Bibi³

2015

Science, Technology and Development

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Drying of fruits, vegetables and other food materials is an energy intensive process (electrical drying) and time consuming (solar drying) process. Effect of dipping in various concentrations of sugar solutions on drying rate and drying time of cantaloupe. Cantaloupe (Cucumis melo L) was investigated as an energy and time efficient method for obtaining uniform was studied quality product. Cut, peeled and sulphited cantaloupe pieces were dipped in 25, 35 and 45% sugar solutions for 1, 2 and 3 h with three replications in each treatment. Weight of the samples was recorded before placing in the oven (60°C and 1.1 m secG 1 air velocity) and then at 4 h intervals continuously until there was no further weight loss and the product became leathery. The pH of the fresh fruit was 6.7. Highest total soluble solids (12° brix) were observed for the inner most whitish layer of the flesh while lowest (6° brix) were observed for the green layer just beneath the skin indicating a gradient in TSS with in the same fruit. Sugar concentration and dipping time significantly (p>0.0001) affected moisture content of the samples and considerably reduced drying time. Combined effect of the two treatments was not significant (p>0.4197). The moisture loss versus time curves indicated a linear trend with excellent fit (R 2 >0.97) for all the treatments indicating a constant drying rate. The sugar concentration as well time of dipping affected both the initial moisture content as well the drying rate and consequently the drying time.

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Section: Resultssupporting

confidence: 89%

Effect of Dipping in Sugar Solutions on Drying Behavior of Cantaloupe

Khan¹,

Khalil²,

Bibi³

2015

Science, Technology and Development

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“…Bu olaylar hidrodinamik mekanizma ve deformasyon -gevşeme olayları teorilerine göre gerçekleşmektedir [8]. Vakumlu emdirim işleminin ozmotik dehidrasyona kıyasla avantajı, katı-sıvı arafaz alanının artması ve her iki fazda kütle transferinin artmasıdır [9,10] Hücreler arası boşluk, emilim oranını belirleyen en önemli faktörlerdendir [19]. Dolayısıyla, farklı meyve ve sebzeler yapıca farklılık gösterdiği için vakumlu emdirim tekniğine uygunlukları incelenmekte ve optimum işlem koşulları belirlenmektedir.…”

Section: Ozmoti̇k Dehi̇drasyon Ve Vakumlu Emdi̇ri̇m Teknoloji̇si̇unclassified

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Yılmaz¹,

Bilek²

2017

Akademik Gıda

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The Use of Vacuum Impregnation Technology for Development of Functional Fruit and Vegetable Products ABSTRACTVacuum impregnation is a unit operation where a mass transfer occurs between a liquid phase and a capillary of foods with a porous structure, like fruits and vegetables. In vacuum impregnation, a couple of processes take place explained by 'hydrodynamic mechanism' and 'deformation-relaxation phenomena' and during the processes, gas outlet from capillaries and liquid inlet from impregnation solution to capillaries are observed by swelling or shrinking of capillaries due to a pressure difference. Vacuum impregnation, however, previously developed to fasten the osmotic dehydration process, has become a popular method to enrich fruit and vegetable tissues with functional substances. Vacuum impregnation is described as a useful technique to transfer mineral, vitamin, phenolic compound, antimicrobial, anti-browning compounds, enzyme, etc. into fruit and vegetable tissues. In this review, the application of vacuum impregnation, hydrodynamic mechanism and deformation-relaxation phenomena, factors affecting process parameters and its use for the development of functional fruit and vegetable products are summarized by presenting results of the latest studies.

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“…The process of osmotic dehydration (OD) has been successfully used in several foods such as acerola (SILVA et al, 2012), pineapple (LOMBARD et al, 2008), pumpkin (SILVA et al, 2011), and banana (MERCALI et al, 2011), among others. However, this method has not been reported in OD of sapodilla.…”

Section: Introductionmentioning

confidence: 99%

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

et al. 2017

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.).Ciência Rural, v.47, n.8, 2017. INTRODUCTIONSapodilla is a fruit from Central America that has adapted well in all regions of the Brazilian territory; however, it has stood out as a crop in the Northeastern region of this country because of its favorable edaphoclimatic conditions (GOMES, 2007). According to GONSALVES (2002) ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic

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Osmotic dehydration of pineapple as a pre-treatment for further drying

Cited by 98 publications

References 26 publications

Effect of Dipping in Sugar Solutions on Drying Behavior of Cantaloupe

Effect of Dipping in Sugar Solutions on Drying Behavior of Cantaloupe

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

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