Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Silva, Keila S.; Fernandes, Milena A.; Mauro, Maria Aparecida

doi:10.1007/s11947-013-1049-0

Cited by 36 publications

(35 citation statements)

References 24 publications

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“…The variables affecting the rates of water removal and solute impregnation are the composition and the concentration of the osmotic solutes, the temperature of the osmotic solution, the immersion time, the level of agitation, the specific characteristics of the food, and the solution-to-food ratio (Fernandes, Rodrigues, Law, & Mujumdar, 2011). The OD of common fruits and vegetables, such as banana, pineapple, guava, papaya, and carrot, has been described by several authors (Jain, Verma, Murdia, Jain, & Sharma, 2011;Silva, Fernandes, & Mauro, 2014). Additionally, OD is gaining considerable attention as a method of minimal processing because of advantages such as energy savings and low temperatures.…”

Section: Introductionmentioning

confidence: 99%

“…Email: erasmo_hl@hotmail.com flavor and appearance (color) of the product. Therefore, OD may provide an option for removing water without any adverse effects on the food and has been conducted in several countries (China, Poland, Brazil and Argentina), and on different products (Chinese ginger, kiwifruit, pineapple and kiwifruit pericarp tissue) Nowacka et al, 2014;Santagapita et al, 2013;Silva et al, 2014). However, until now there is not information about that OD has been applied to ginger rhizomes in Mexico.…”

Section: Introductionmentioning

confidence: 99%

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Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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The aim of this study was to evaluate the effect of osmotic dehydration of ginger on the properties of color, total polyphenol content (TPC) and antioxidant capacity (AC). Fresh samples were pretreated with scalding (100°C/1.0 minute). Water loss (WL) and solid gain (SG) kinetics were performed using three sucrose concentrations: 35%, 50% and 65% at three temperatures: 40°C, 55°C and 70°C. WL and SG simulated kinetics by Diffusion model for cubes averaged a R 2 of 0.95. The diffusivities for water and solid by Fick's Law obtained maximum values of 6.81 × 10 −7 and 2.65 × 10 −7 m 2 /s, respectively. WL results were obtained up to 60.83% and SG 32.24%. Ginger treatments without blanching (GWB) at 40°C with 35% and 50% sucrose, respectively, showed a similar fresh ginger color. The GWB treatments showed the higher TPC using 50% sucrose at 40°C (753 μg GAE/mL) and AC (341.96 mg AAE/mL).Keywords: osmotic dehydration; total polyphenol content; water loss; Zingiber officinale var. Grand Cayman El objetivo de este estudio fue evaluar el efecto de la deshidratación osmótica de jengibre sobre las propiedades del color, contenido de polifenoles totales (CPT) y la capacidad antioxidante (CA). Las muestras frescas fueron pretratadas con escaldado (100°C/1.0 minuto). Las cinéticas de pérdida de agua (PA) y ganancia de solidos (GS) se realizaron con tres concentraciones de sacarosa: 35, 50 y 65% a tres temperaturas: 40, 55 y 70°C. Las cinéticas de PA y GS simuladas por el modelo de Difusión para cubos promediaron una R 2 de 0,95. Los difusividades de agua y sólidos calculadas por la Ley de Fick obtuvieron valores máximos de 6,81 × 10 −7 y 2,65 × 10 −7 m 2 /s, respectivamente. Los resultados de PA obtuvieron hasta un 60,83% y la GS hasta un 32,24%. Los tratamientos de jengibre sin escaldar (GSE) a 40°C con 35 y 50% de sacarosa respectivamente, mostraron un color similar al jengibre fresco. Los tratamientos GSE mostraron el mayor CPT utilizando 50% de sacarosa a 40°C (753 mg EAG/mL) y CA (341,96 mg EAA/mL).Palabras clave: deshidratación osmótica; contenido de polifenoles totales; pérdida de agua; Zingiber officinale var. Gran Caimán

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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“…This behavior was observed by [12] working with pineapple cubes. Statistical analyses showed that WR,WL and SG were influenced by temperature, solution concentration and agitation of samples and they were according other authors working OD [2], [9] and [11]. Table 6.…”

Section: Solid Gainmentioning

confidence: 53%

“…can also produce food of intermediary moisture. Mass transfer is evolved in this process because samples are immerged in a solution with high concentration of one or more solutes [2], [3]. Sugar can provide a good condition of process when fruits are evolved because produce a high water loss and low solid gain [3].…”

Section: Introductionmentioning

confidence: 99%

Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale)

Morais¹,

Alves²,

Silva³

2016

IJCA

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Food preservation uses many processes to improve quality and/or to extend shelf life of fruits and vegetables. One of these processes is osmotic dehydration that is a pretreatment before conventional drying. This process usually produces food with intermediary level of moisture. Osmotic dehydration can be optimized using mathematical modelling but it can present a bad adjustment to experimental data. Uses of Artificial Neural Network (ANN) in food processes is nowadays a goal for researchers because large applications and good adjustment to data.In this study it was used Artificial Neural Network (ANN) to optimize osmotic dehydration process of cashew from Cerrado. Variables of process were temperature (• C), agitation (rpm) and solution concentration (%) and responses were weight reduction (WR), water loss (WL) and solid gain (SG). Several configuration of ANN were tested and results showed that Multilayer Feedforward neural network (MLF) 3 − 7 − 3 was the best one for this process.

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“…This effect reduces the damage caused to cell wall structure by the dehydration process. Moreover, the use of these salts can increase the water loss rates, which reduces the water activity of the processed products (SILVA et al, 2013;SILVA et al, 2014;ZHAO et al, 2014).…”

Section: Quality Parameters: Texturementioning

confidence: 99%

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

2016

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Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Cited by 36 publications

References 24 publications

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale)

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

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