Osmotic Dehydration Process for Preservation of Fruits and Vegetables

Chavan, U. D.; Amarowicz, Ryszard

doi:10.5539/jfr.v1n2p202

Cited by 76 publications

(73 citation statements)

References 11 publications

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“…Drying methods and physicochemical changes that occur during dehydration seem to affect colour, texture, density, porosity and sorption characteristics of dehydrated product. Pretreatment by using Osmotic dehydration [4][5][6] has been used on various food products and its main advantages are connected with retention of quality attributes, such as inhibition of enzymatic browning, retention of natural colour without addition of sulphites and higher retention of volatile compound during further dehydration. It is a water removal process, in which pieces of fruits or vegetables are immersed in a hypertonic solution.…”

Section: Resultsmentioning

confidence: 99%

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

Priyanka¹

2018

MOJFPT

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Osmo Solar Dehydration Technology is an emerging technology in the food processing sector. Banana is a good source of potassium, magnesium and soluble fibre pectin; it plays a vital role in maintaining normal blood pressure, healthy digestion and eases out constipation. Therefore in this study, Osmo-solar dehydration technology was used to develop a value added Banana product using fresh banana. With this objective, the study was conducted to develop Osmo-solar dried banana (Musa paradisiaca) figs, with 13 sunny hours of drying time with a yield of 18.8%, and 14.2% moisture content in the product. The banana figs were packed into two different packaging material viz., Aluminium and Polypropylene pouches. Physico-chemical characteristics and nutritional parameters along with microbiological quality and shelf life at ambient temperature were studied. The results showed that acidity in Osmo-solar dehydrated banana was high (0.91) than the fresh fruit (0.21) due the addition of citric acid to the osmotic solution, sugar content is also observed to be high (77.23) in Osmo solar when compared to fresh fruit (11.78) due to the overnight dip in osmotic solution. The results indicated that using Osmo-solar dehydration technique many of the nutrients (vitamin C, fiber and potassium) can be retained with less energy consumption. The sensory scores showed that the samples in aluminium pouch were superior in appearance and taste when compared to polypropylene pouch samples after 60 days of storage. Thus this product can be used as snack food. The value addition of Banana Figs was done by coating them with chocolate.

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Section: Resultsmentioning

confidence: 99%

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

Priyanka¹

2018

MOJFPT

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“…BRENNAN (2003), CHAVAN (2012) and TORREGIANI (1993) stated that water loss occurs mainly during the first 2 hours in the process, and the largest solids gain during the first 30 minutes of osmotic dehydration. After 30 minutes, e transfer speed becomes progressively slow until reaching a water loss plateau, while solids gain continues to increase until reaching equilibrium.…”

Section: Resultsmentioning

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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“…This could be related to steaming modify the cell structure by increase the membrane permeability to allow water to pass from the cell membrane rapidly (Del Valle, et al,1998) and by a greater driving force due to OD. Therefore water is removed more at first and then moves slowly, while sugar penetration is very slight at first but increases with the time (Chavan, 2012).…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 96%

“…Because of the cell membranes are semi-permeable natures they allow water and low molecules size to pass by a greater driving forcethrough them more rapidly than sucrose. Therefore water is removed at first and then moves slowly, while sugar penetration is very slight at first but increases with the time (Tylewicz, et al, 2010;Chavan, 2012). Steaming process before OD as a pre-treatment for the fresh kiwifruit slices is affected on the aforementioned parameters.…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 99%

“…Contrary to sugar which is penetrate the cell gradually and increases with prolonging immersion time. Therefore, the characteristics of the product and prompt of processing can be varied by controlling temperature, concentration of osmosis solution and time (Chavan, 2012). As a result, considerable amounts in the mass exchange can influence the final nutritive values and organoleptic properties of the dried food.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

2016

AJAS

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Food dehydration of fruits is one of the most challenging processes in food technology. In order to optimize the quality of dehydrated fruits novel dry conservation procedures should be developed. Where ventilated hot air dryers'(VHD) produces poor fruit quality. So, different methods were applied to decrease the drawbacks of traditional methods. Kiwifruit slices submitted to steaming and osmotic dehydration (OD) in 60% sucrose solution as pre-treatment followed by VHD was studied. Results revealed that weight reduction (WR), water loss (WL) and solid gain (SG) of kiwifruit were significantly increased as extend of immersion period. Weight reduction (WR) was found to be lower than water loss (WL) during OD. On the other hand, WL was higher than that of SG. Steaming and/or OD as pre-treatment for kiwifruit drying increases the membrane permeability. Moreover, steaming process releases the trapped air from the kiwifruit tissue. Thus increase both water loss (WL) and dehydration efficiency index (DEI). Contrary, decrease moisture content (MC) in the final product. Steaming process is more pronouncing effect than that of OD. Rehydration capacity (RC) of dried kiwifruit slices improves by OD using osmotic solution (60% sucrose) at 40C for 2 hrsas pre-treatment while steaming process has no remarkable effect.

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Osmotic Dehydration Process for Preservation of Fruits and Vegetables

Cited by 76 publications

References 11 publications

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

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

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

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