Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes

Assis, Fernanda Rosa; Morais, Rui; Morais, A. M. M. B.

doi:10.1007/s13197-017-2751-0

Cited by 15 publications

(11 citation statements)

References 29 publications

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“…The mass transfer achieved by the removal of water and the solute uptake (glycerol effect) into the peach tissue during OD reduced a w , leading to a stable product suitable for further processing, without compromising its quality. Temperature and glycerol concentration increase also promoted a w decrease …”

Section: Resultsmentioning

confidence: 95%

“…Temperature and glycerol concentration increase also promoted a w decrease. 39 Colour change plays a key role in the degradation of total quality and sensory acceptance of fresh-cut fruit tissue. Fresh-cut fruits such as peaches are prone to suffer browning as a result of the enzymatic oxidation of polyphenols by polyphenol oxidase (PPO) in the presence of oxygen.…”

Section: Od Effect On Mass Transfer and Qualitymentioning

confidence: 99%

See 1 more Smart Citation

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, a , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 95%

Section: Od Effect On Mass Transfer and Qualitymentioning

confidence: 99%

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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“…OD is usually followed by i.e., conventional drying due to the relatively high moisture content in OD products [ 3 , 4 , 5 ]. The OD process is commonly performed in sucrose and salt solutions [ 6 , 7 ]; however it might also be conducted in sorbitol [ 8 ], corn syrup [ 9 ], and starch syrup [ 10 ]. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, numerous attempts have been made to search for alternatives [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution

et al. 2017

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The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to search for alternatives that can be used for osmotic dehydration. One of these is an application of chokeberry juice with proven beneficial properties to human health. This study aimed to evaluate the physicochemical properties of the OD solution (chokeberry juice concentrate) before and after the osmotic dehydration of carrot and zucchini. The total polyphenolics content, antioxidant capacity (ABTS, FRAP), dynamic viscosity, density, and water activity were examined in relation to the juice concentration used for the osmotic solution before and after the OD process. During the osmotic dehydration process, the concentration of the chokeberry juice decreased. Compounds with lower molecular weight and lower antioxidant capacity present in concentrated chokeberry juice had a stronger influence on the exchange of compounds during the OD process in carrot and zucchini. The water activity of the osmotic solution increased after the osmotic dehydration process. It was concluded that the osmotic solution after the OD process might be successfully re-used as a product with high quality for i.e. juice production.

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“…In Figure , water activity, a w , of osmotically dehydrated tomato and cucumber slices, ( T : 35, 45, and 55°C and C glycerol = 50, 55, and 60%w/w) is presented. Osmotic dehydration decreased a w with increase in time, temperature, and glycerol concentration ( p < 0.05) (Assis, Morais, & Morais, ). The a w values of tomatoes and cucumbers during osmotic dehydration were not statistically different ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…It could be concluded that, at higher processing temperatures, the rates of water transfer and solids transfer were higher, and the time required food product to reach a standard value was shorter. However, at higher processing temperatures and shorter processing times, WL was more pronounced than SG (Assis, Morais, & Morais, ).…”

Section: Resultsmentioning

confidence: 99%

Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers

Dermesonlouoglou

Pantelaiaki

Andreou

et al. 2019

J Food Process Preserv

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The aim of this study was the implementation of osmotic dehydration (OD) as a pre‐drying step for producing novel dried tomatoes and cucumbers. Tomato and cucumber slices were immersed in glycerol (Cgly:50–60%w/w), maltodextrin, trehalose, sodium chloride, calcium chloride, and citrus extract solution (TOD:35–55°C) and air‐dried (AD, TAD:40–70°C). The mass transfer (water and solids) and water activity reduction were monitored during OD. The effective diffusion coefficients for water and solids (Dew,OD/Des,OD,) were calculated and modeled. The effective diffusion coefficients for water and water removal rate constants during AD (Dew,AD, kdrying) were calculated and modeled. The drying times were estimated. The rates were significantly greater for osmotically dehydrated tomatoes and cucumbers compared to the non‐dehydrated ones. Drying times significantly reduced for the osmotically dehydrated samples. Comparing tomato and cucumber response to OD, it was concluded that osmotic dehydration favors cucumber water loss and tomato solid uptake. Dew,OD/Des,OD and Dew,AD/kdrying were significantly higher for cucumber than tomato. Practical applications Air‐drying is a food preservation technique with long processing times and high energy costs. The application of osmotic dehydration as a pre‐drying step can significantly reduce drying times and temperatures, resulting in lower energy requirements as well as improved quality and increased shelf life. Osmotic dehydration led to water transfer from food material (usually fruit and vegetable) to osmotic solution and osmotic solutes’ transfer to food material. It is commonly applied at mild temperatures as a pre‐processing step. More recently, the efforts have been on the selection of alternative osmotic solutes (such as glycerol, and other solutes with special properties) and their use in the osmotic solution which will be effective and provide better nutritional, functional or sensorial properties to the osmo‐dehydrated food material. An interesting proposal is to produce dehydrated (sliced) tomato and (especially) cucumber products of high quality and increased shelf life, applying osmotic dehydration, and air‐drying.

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Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes

Cited by 15 publications

References 29 publications

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution

Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers

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