Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Abstract

Osmotic dehydration (OD) is the most important procedure for producing candied green plums. This study investigated high hydrostatic pressure treatment (HHP) to improve OD process. Central composite design was applied to optimize HHP parameters with pressure ranging from 50 to 400 MPa and time from 1 to 30 min. Innovative HPP procedure was compared with traditional heating treatments on the acceleration efficiency by Peleg’s model. The physico‐chemical and sensorial properties were compared. The results showed that HHP was effective to accelerate the OD process, but was not as efficient as heating methods. HHP promoted higher titratable acid content, firmness and greener color than heating on the obtained product. Sensory results revealed that HHP allowed to better preserve the typical odor and flavor of the final products. Generally, HHP treatments show high potentiality to improve the OD performances of candied green plums, together with the overall quality of the final product. Practical applications Candied green plum is a popular snack in Eastern Asian countries. The traditional process includes a heating assisted treatment in order to accelerate the candying progress, which may induce decrease to the quality of the final product. Non‐thermal high hydrostatic pressure could improve the osmotic dehydration process performances, minimizing the thermal damages on the final products, promoting the improvement of its overall quality.

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

“…These findings are in accord with the results of hierarchical clustering and PCA. A study in candied green plum also showed that the combination of HHP and osmotic drying retained the flavor of fresh samples [ 93 ]. Thus, the 13 major aroma-active compounds can be predicted to characterize the flavor of blended juices.…”

Prediction of Solid Soluble Content of Green Plum Based on Improved CatBoost

“…However, due to personal subjective factors, it is difficult to achieve standardized processing. Traditional methods for determining the acidity and sugar content of green plums are destructive and inefficient [4,5]. Therefore, research on new non-destructive methods for detecting the composition of green plums is of great significance for improving the processing efficiency of green plum.…”

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

“…These products also possess a significantly longer shelf-life and sensory attributes that are quite different from the raw material [ 3 ]. Nevertheless, besides being an intense and quality detrimental procedure due to the high temperatures imposed [ 4 , 5 ], the traditional candying process is time-consuming and cannot be easily standardized [ 6 ]. Additionally, the increased sucrose content of the final product is another disadvantage of the conventional candying process, taking into account the current consumer requirements for a healthy and balanced diet [ 7 ].…”