Response surface optimization of osmotic dehydration process for aonla slices

Alam, Mohammed Shafiq; Singh, Amarjit; Sawhney, B. K.

doi:10.1007/s13197-010-0014-4

Cited by 58 publications

(32 citation statements)

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“…Similarly, increase in blanching time caused an increase in TSS through softening of the tissues and permitting faster penetration of sugar through osmosis. Similar results were reported by Alam et al (2010) for aonla slices.…”

Section: Resultssupporting

confidence: 91%

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Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3-4 weeks. This spoilage may be overcome by processing fresh produce to some value added products. An attempt was made to optimize the protocol for production of instant ginger candy. The experimental parameters considered were slice thickness (5.0-25.0 mm) and blanching duration (10-30 min) followed by dipping in 40°B and 75°B sugar solutions containing 2.0% citric acid respectively, for 1 and 2 h at 95°C and dried at 60°C for 1 h. RSM design was considered for this experiment and final products were evaluated for their textural properties, TSS, acidity, TSS: acid ratio, taste score and overall acceptability. The optimum product qualities in terms of hardness (2.08 kg), TSS (73.4%), acidity (1.31%), TSS: acid ratio (56.3), taste score (7.98) and overall acceptability (8.07) were obtained for slice thickness of 10.9 mm and blanching time of 24.9 min.

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Section: Resultssupporting

confidence: 91%

“…Increase in blanching time caused increase in acidity; this might be due to longer time heat treatment and also due to extended exposure of slices into water, which soften the ginger slices for more penetration of acid into the product. Similar results were reported by Alam et al (2010) for aonla slices.…”

Section: Resultssupporting

confidence: 91%

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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“…Estes resultados são discordantes daqueles encontrados por Alam et al (2010) ao otimizarem a DO de fatias de groselha indiana, comprovando que a perda de água encontrada foi significativamente afetada pela temperatura, concentração e tempo de imersão ( 0,01). Mercali et al (2010) ao avaliarem a cinética de transferência de massa de bananas registraram elevada troca de massa com maior temperatura e concentração de solutos o que pode ser explicado pelo gradiente de maior pressão osmótica ao aumentar a temperatura ou concentração de soluto.…”

Section: Resultsunclassified

“…Tomando o IED como parâmetro (ALAM et al, 2010;BRANDELERO et al, 2005;SHIGEMATSU et al, 2005;SILVA et al, 2010) e analisando os resultados obtidos da PU e IS, é possível afirmar que o ensaio 5 foi o que obteve maior IED, ou seja, apresentou boa perda de umidade (20,59%) e baixa IS (13,31%), sendo o produto selecionado para cinética de secagem em estufa.…”

Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

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RESUMO -A uva CrimsonSeedless (Vitis vinifera L.) é uma das mais importantes variedades sem sementes, devido ao seu atraente cacho médio, e grandes bagas rosadas escuras. Apresenta característica sensorial excelente devido à sua textura firme e crocante, sabor que varia do doce ao neutro, e coloração uniforme. A desidratação osmótica apresenta-se como boa alternativa para reduzir a atividade de água desta uva, permitindo o seu armazenamento por períodos longos, melhorando a sua estabilidade e qualidade. Esta pesquisa teve como objetivo relacionar as influências de diferentes parâmetros para um eficiente processo de desidratação osmótica deste fruto, com a finalidade de reduzir as perdas pós-colheita e oferecer novas alternativas para o produtor. Para otimizar a desidratação osmótica foi realizado um planejamento fatorial 2 3 , com variáveis independentes: temperatura (30 a 50 ºC), tempo (1 a 4 horas) e concentração (40 a 50 ºBrix), sendo constante o branqueamento (30 segundos) e perfurações (8 perfurações cm -2 ); as variáveis dependentes foram PU (Perda de Umidade), IS (Incorporação de Sólidos) e IED (Índice de Eficiência de Desidratação). As melhores condições para a desidratação osmótica utilizando o IED como parâmetro foi a aplicação de branqueamento, solução osmótica com 42 ºBrix, tempo de imersão de 1,6 horas e temperatura de 46 ºC. Os modelos de superfície de resposta obtidos foram preditivos para PU e IS, exceto para o IED. O produto selecionado ajustou melhor a equação de Page (R 2 = 0,995). Palavras-chave: Índice de Eficiência de Desidratação. Vitis vinifera L.. Desidratação por solução osmótica.ABSTRACT -Crimson Seedless (Vitis vinifera L.) is one of the most important seedless varieties of grape, due to having attractive medium-sized bunches and large, dark-pink berries. It presents excellent sensory characteristics because of its firm, crisp texture, a flavour which varies from sweet to neutral, and uniform colouring. Osmotic dehydration is seen as a good alternative for reducing water activity in this grape, allowing it to be stored for long periods and improving its stability and quality. The objective of this research was to describe the influence of different parameters on the efficient osmotic dehydration of this fruit so as to reduce post-harvest losses and offer new alternatives to the producer. In order to optimize osmotic dehydration, an experiment was conducted in a 2 3 factorial design employing the independent variables: temperature (30-50 ºC), time (1-4 hours) and concentration (40-50 °Brix), with consistant bleaching (30 seconds) and perforation (8 perforations cm -2 ). The dependent variables used were: ML (Mositure Loss), IS (Incorporation of Solids ) and DEI (Dehydration Efficiency Index). The best conditions for osmotic dehydration, using the DEI as parameter, were the use of bleaching, an osmotic solution of 42 °Brix, an immersion time of 1.6 hours and a temperature of 46ºC. The response surface models obtained were predictive for ML and IS, but not for IED. The selected produc...

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“…Dried fruits are useful in chronic dysentery, diarrhea, diabetes, dyspepsia, cough, anemia and jaundice [36,39,40]. There are numerous products that can be prepared from dry aonla fruits such as dried whole fruit, flakes [59], slices [60], supari [61], shreds [62] and powder [63]. Blanching with hot water or with potassium metabisulfite before drying prevents enzymatic browning and improves the color and texture of the shreds.…”

Section: Dry Productsmentioning

confidence: 99%

Packaging, storage and value addition of aonla, an underutilized fruit, in India

Kore¹,

Devi²,

Kabir³

2013

Fruits

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-The product. Aonla (Emblica officinalis Geartn), the king of arid fruits, popularly known as "Indian gooseberry", is a small-sized minor subtropical fruit grown widely in North India. India ranks first in the world in aonla area and production volume. It is considered to be a "wonder fruit for health" because of its unique properties. Uses. Aonla fruit is very useful in treating many diseases such as diabetes, cough, asthma, bronchitis, headache, dyspepsia, colic, flatulence, skin diseases, leprosy, jaundice, scurvy, diarrhea and cancer. Packaging. Different packaging materials such as nylon net, perforated polyethylene bags, ventilated corrugated fiber boxes, gunny bags, wooden crates, etc., can be used for prolonging the storage life of fruit. Storage. Refrigerated storage helps in enhancing the storage life of fruit. Value addition. There are numerous products such as aonla squash, candy, jam, chutney, etc., which are prepared from aonla fruit. Inclusion of these products in the diet definitely helps in improving the nutritional value of Indian meals. Discussion. The low cost of the products as well as good sensory, nutritional and shelf life qualities mean that processed aonla products are appropriate for commercialization. In order to obtain a good income from aonla, it must be sold immediately in the market; if not, to make profit, proper storage facilities should be available.Emblica officinalis / fruits / traditional uses / packaging equipment / storage / value added Emballage, stockage et valeur ajoutée de l'aonla, un fruit sous-utilisé, en Inde.Résumé -Le produit. L'aonla (Emblica officinalis Geartn.), roi des fruits des zones arides, populairement connu sous le nom de « groseille indienne », est un petit fruit subtropical mineur largement cultivé en Inde du Nord. L'Inde occupe la première place mondiale en superficie et en volume de production de ce fruit. Il est considéré comme un « fruit étonnant pour la santé » en raison de ses propriétés exceptionnelles. Utilisations. Le fruit de l'aonla est très utilisé pour soigner de nombreuses maladies comme le diabète, la toux, l'asthme, la bronchite, les maux de tête, la dyspepsie, les coliques, les flatulences, les maladies de peau, la lèpre, la jaunisse, le scorbut, la diarrhée et le cancer. Emballage. Différents matériaux d'emballage tels que filets en nylon, sacs de polyéthylène perforés, boîtes en carton ondulé ventilé, sacs de jute, caisses en bois, etc., peuvent être utilisés pour prolonger la durée de conservation des fruits. Stockage. Le stockage réfrigéré permet d'améliorer la durée de conservation des fruits. Valeur ajoutée. Un très grand nombre de produits comme le jus pressé, les bonbons, la confiture, le chutney, etc., sont préparés à partir de fruits de l'aonla. L'introduction de ces produits dans l'alimentation contribue à l'amélioration de la valeur nutritionnelle des repas indiens. Discussion. Le faible coût des produits ainsi que ses bonnes qualités sensorielles, nutritionnelles et de durée de vie font que les produits transformé...

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Response surface optimization of osmotic dehydration process for aonla slices

Cited by 58 publications

References 12 publications

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Otimização da desidratação osmótica de uva Crimson Seedless

Packaging, storage and value addition of aonla, an underutilized fruit, in India

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