Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry, and blackcurrant

Klewicki, Robert; Konopacka, Dorota; Uczciwek, Małgorzata; Irzyniec, Z.; Piasecka, Ewelina; Bonazzi, Catherine

doi:10.1080/14620316.2009.11512599

Cited by 22 publications

(18 citation statements)

References 23 publications

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“…It has been suggested that, in order to represent a sigmoid type of sorption isotherm, the parameters of the GAB equations should be kept in the following ranges: c > 5.67 and 0 < k < 1 (Lewicki, 1997). The monolayer moisture content has also been found to be comparable with the data found in the literature for similar fruits such as 12% (w/w) for dried apple, 17% (w/w) for dried sour cherry and 12% (w/w) for dried black currants (Klewicki et al, 2009). However, in the direct regression method, a slightly decreasing trend was observed for parameters c and X m , and the same increasing trend as found from the indirect regression method was observed for parameter k (Table 4).…”

Section: Parameters Of the Gab Equationmentioning

confidence: 82%

“…1 illustrates the moisture sorption behavior of spray-dried pure orange juice powder at four different temperatures, as fitted by the GAB equation. GAB model has been used by many researchers to predict the sorption isotherms of food products (Lewicki, 1997;Maroulis et al, 1988;Quirijns, van Boxtel, van Loon, & van Straten, 2005b;Timmermann, Chirife, & Iglesias, 2001) such as dried-onions and green beans (Samaniego-Esguerra, Boag, & Robertson, 1991), apple, black currant and sour cherries (Klewicki et al, 2009), apricots (Djendoubi Mrad, Bonazzi, Boudhrioua, Kechaou, & Courtois, 2012 and coffee fruit (Goneli, Corrêa, Oliveira, & Afonso Júnior, 2013).…”

Section: Iglesias and Chirifementioning

confidence: 99%

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Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder

Sormoli

Langrish

2015

LWT - Food Science and Technology

115

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Section: Parameters Of the Gab Equationmentioning

confidence: 82%

Section: Iglesias and Chirifementioning

confidence: 99%

Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder

Sormoli

Langrish

2015

LWT - Food Science and Technology

115

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“…De acordo com a classificação de Brunauer (FAGERLUND, 1973), as curvas obtidas para polpa de morango em pó apresentaram formato do tipo III. Este tipo de curva também foi observado por Klewicki et al (2009), em maçã, amarena e cassis em pó, e por Silva et al (2008), em açaí e cupuaçu em pó.…”

Section: Solubilidade E Densidade Aparenteunclassified

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Oliveira

Tonon

Nogueira

et al. 2013

Braz. J. Food Technol.

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ResumoEste trabalho teve por objetivo avaliar o efeito de diferentes agentes carreadores (Maltodextrina 5DE, Maltodextrina 10DE, Goma arábica e Capsul ® ) nas características físico-químicas (umidade, densidade, solubilidade, teor de antocianinas e atividade antioxidante) da polpa de morango desidratada por atomização e armazenada à temperatura ambiente por 90 dias. A utilização dos diferentes agentes carreadores resultou em pós com valores de densidade aparente entre 0,40 e 0,52 g/cm 3 e umidade menor do que 2,5%. Todas as amostras foram altamente solúveis, mas os pós obtidos com a Maltodextrina 5DE e com a Goma arábica apresentaram menor higroscopicidade. As isotermas de sorção obtidas foram do tipo III e o modelo de GAB foi o que melhor se ajustou aos dados experimentais. A amostra produzida com goma arábica apresentou a maior concentração de antocianinas e, consequentemente, maior valor de atividade antioxidante, tanto imediatamente após a secagem como ao longo de 90 dias de armazenamento. Os resultados obtidos indicaram que a goma arábica foi o agente carreador mais adequado para a produção de polpa de morango em pó. Palavras-chave: Isotermas de sorção; atividade antioxidante; antocianinas. SummaryThis study aimed to evaluate the effect of different carrier agents (5DE Maltodextrin, 10DE Maltodextrin, gum Arabic and Capsul ® ) on the physicochemical characteristics (moisture content, density, solubility, total anthocyanins and antioxidant activity) of strawberry pulp processed by spray drying and stored at room temperature for 90 days. The use of different carrier agents resulted in powders with bulk densities ranging from 0.40 to 0.52 g/cm 3 and moisture contents below 2.5%. All the samples were highly soluble, but the powders obtained with 5DE Maltodextrin and gum Arabic were less hygroscopic. The sorption isotherms were of type III and the GAB model was the model that best fitted the experimental data. The powder produced with gum Arabic had the highest anthocyanin content and consequently the greatest antioxidant activity value, both immediately after the drying process and during the storage period. The results obtained showed that gum Arabic was the most suitable carrier agent for the production of strawberry pulp powder. Campinas, v. 16, n. 4, out

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“…Cichowska and Kowalska [17] in previous research reported that kind of osmotic agent used as pre-treatment before drying and storage had significant influence on this parameter in contrast to temperature of the process. Klewicki et al [18] also observed a lower water content in the freeze-dried apples (approx. 0.4%), compared to apples received by convection (approx.…”

Section: Water Contentmentioning

confidence: 89%

Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage

Cichowska

Samborska

Kowalska

2018

Eur Food Res Technol

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Braeburn variety was subjected to the process of osmotic dehydration in sucrose solution with addition of chokeberry juice concentrate. After drying by two different methods (convective-and freeze-drying), apples were stored in three different temperatures (25, 35 and 45 °C) for a period of 12 months. The aim of the study was to determine selected physical and chemical changes after storage time in each group and to show benefits of the pre-treatment use. Mass changes, water content, water activity and total colour difference ΔE, as well as anthocyanins and polyphenols content in stored dried apples were marked. It was considered that different storage conditions were statistically significant and influenced on level of changes. Storage in medium temperature (35 °C) proved to be the best efficient in terms of the lowermost values of water activity, small mass changes, as well as the smallest colour changes. Addition of chokeberry juice concentrate resulted in a significant increase of polyphenol content in dried apples. Although they were stored for a long time at different conditions, polyphenol compounds were still substantial amounts in the apple samples.

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Sorption isotherms for osmo-convectively-dried and osmo-freeze-dried apple, sour cherry, and blackcurrant

Cited by 22 publications

References 23 publications

Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder

Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage

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