Process conditions effect on the quality of banana osmotically dehydrated

Atarés, Lorena; Sousa‐Gallagher, Maria J.; Oliveira, Felipe Proenço de

doi:10.1016/j.jfoodeng.2010.11.010

Cited by 27 publications

(16 citation statements)

References 19 publications

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“…ATARES et al (2011) observed no average differences between the color of fresh and osmodehydrated bananas in all studied conditions of temperature and osmotic solution concentration, which means a higher product color quality that has direct influence on the dehydrated fruits acceptance by consumers.…”

Section: Quality Parameters: Colormentioning

confidence: 68%

“…Chemical reactions, which form browning pigments, are favored by water activity reduction that occurs during the osmotic process. Moreover, high temperatures can favor the browning by chemical and enzymatic reactions that lead to oxidation of phenolic compounds and Maillard reaction, which involves presence of reducing sugar and amino acids (ATARES et al, 2011;ALMEIDA et al, 2014).…”

Section: Quality Parameters: Colormentioning

confidence: 99%

“…Moreover, when it is used as pretreatment during the drying process, OD increases the quality of dehydrated fruits and vegetables (ATARES et al, 2011;MERCALI et al, 2011;ALMEIDA et al, 2014), because it minimizes the injury generated by further processes, which are often required to ensure the stability of the final product, once the OD promotes only a partial water removal (RASTOGI et al, 2002;ZHAO et al 2013;MIMURA et al, 2014;CHANDRA & KUMARI, 2015).…”

Section: Introductionmentioning

confidence: 99%

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

2016

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Section: Quality Parameters: Colormentioning

confidence: 68%

Section: Quality Parameters: Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2016

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“…Higher temperatures seem to promote faster water loss through swelling and plasticizing of cell membranes as well as the better water transfer characteristics on the product surface due to lower viscosity of the osmotic medium [15]. This increasing of temperature influence has been clearly shown in previous works dealing with osmotic dehydration [16,8]. The ascorbic acid content decreases with increasing processing time, osmotic concentration and temperature.…”

Section: Effect Of Osmotic Dehydration Conditions On Mass Transfersmentioning

confidence: 73%

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Nadia¹,

Nourhène²,

Kechaou³

et al. 2013

J Food Process Technol

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The aim of this work is to study the effect of osmotic dehydration on mass transfer (solid gain (SG) and water loss (WL)) and on some quality attributes kinetics degradation of pears (ascorbic acid and total phenolic contents, color). Pears samples (1×0.8×0.8 cm 3 ) were osmotically dehydrated for different time, following a 5 3 central composite experimental design (osmosis time: 30, 120, 210, 300, and 390 min, sucrose concentration: 25, 35, 45, 55 and 65 °Brix and temperature 20, 30, 40, 50, and 60°C). The interactive term of osmosis time, sucrose concentration and temperature have a significant effect on WL and SG. As expected, water loss and solids gain increased with the increase of temperature and solution concentration. Sucrose concentration, osmosis time and temperature induce significant increase of a* and b* colormetric parameters but did not affect the lightness (L*) of pear slices. This seems to be a result of matrix concentration and solids uptake. Osmosis time is the most important factor affecting total phenolic content. Volume change is linearly correlated with temperature and osmosis time. These results suggest that shrinkage is essentially due to water loss and solid gain.

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“…According to Mendes et al (2013), an increase in solids concentration accounts for the stronger color of the product which explains the higher values of C*. Atares et al (2011) studied the effect of osmotic dehydration on the banana quality and noticed changes in the color of fresh bananas after osmotic treatment, reporting that L* and H* significantly reduced (p < 0.05) after a four-hour osmotic dehydration treatment.…”

Section: Physicochemical Parameters Of Raisins Guavamentioning

confidence: 99%

Physical and chemical changes in guava raisin (Psidum guajava l.) produced by osmotic dehydration and drying convective

Castro¹,

Aires²,

Aires³

et al. 2016

Aust J Crop Sci

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The osmotic dehydration pre-treatment is used to partially reduce the fruit initial water content, before convective drying. Purpose of the present work is to investigate the influence of osmotic treatment followed by convective drying on the physicochemical parameters of guava slices. The Paluma guava was cut into slices of 3.0 × 2.0 × 0.9 cm, dehydrated and dipped in sucrose syrup at concentrations of 40, 50 and 60 °Brix, at temperatures of 30, 40 and 50 °C. The process was again supplemented by convective drying at temperatures of 50, 60 and 70 °C. Guava-raisins with and without pre-osmotic treatments were subjected to the following physico-chemical analyzes: soluble solids, pH, total acidity, ash, reducing and total sugars, water activity (A w ). The color was considerably changed into a darker and the total sugar reduced as a result of the syrup concentration and osmotic dehydration temperatures. Also, the pH and A w decreased through application of treatments. From the results it is recommended that the production of guava passes under dehydrating conditions of 60 °Brix at 50 °C and further drying temperature of 60 ° C is efficient.

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Process conditions effect on the quality of banana osmotically dehydrated

Cited by 27 publications

References 19 publications

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

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

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Physical and chemical changes in guava raisin (Psidum guajava l.) produced by osmotic dehydration and drying convective

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