Properties of a Sucrose Solution Reused in Osmotic Dehydration of Apples

Compositional and physicochemical changes associated to successive osmodehydration cycles of pineapple (Ananas comosus)

“…This can be explained by the fact that the citric acid is a weak acid and therefore, changes in its concentration do not affect the pH. Similar behaviour has been observed by Valdez-Fragoso et al (1998) who studied changes in 60°Brix OS when used successively to dehydrate apple after a re-concentration process and also by García-Martínez et al (2002) and Peiró et al (2006) when analysing changes of a 55°Brix OS in successive kiwifruit and grapefruit dehydration cycles, respectively.…”

“…Therefore, the possibility of recycling osmotic solutions or using them it in order to formulate some foods is very important for making the process economically and environmentally friendly (Shukla, 2001;Valdez-Fragoso, Welti-Chanes, & Giroux, 1998). Reusing OS in more OD cycles is conditioned by compositional solution changes, as a progressive OS dilution after each cycle could slow down the mass transfer rate.…”

Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration

“…These authors point out the interest of the observed pH decrease that could contribute inhibiting the growth of microorganisms when reusing the OS in successive OD cycles. The presence of acids in the solution could also have a beneficial influence on the inhibition of enzymatic browning (Cheftel & Cheftel, 1986;Valdez-Fragoso et al, 1998).…”

Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit

“…The use of vacuum in osmotic dehydration improved mass transfer kinetics (Fito & Chiralt, 1997). This operation implies a two-way mass transfer process: mainly water, but also some natural soluble substances such as vitamins, organic acids or phytochemicals flow out from the fruit to the OS (García-Martínez, Martínez-Monzó, Camacho, & Martínez-Navarrete, 2002;Peiró et al, 2006;Peiró-Mena, Camacho, & Martínez-Navarrete, 2007;Valdez-Fragoso, Welti-Chanes, & Giroux, 1998), while soluble solutes are transferred from the solution to the fruit, which may change product taste and acceptability. This method has received considerable attention due to the low amount of energy required (Taiwo, Angersbach, Ade-Omowaye, & Knorr, 2001) and the improvement in fruit quality (Panagiotou, Karathanos, & Maroulis, 1998).…”