Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume)

Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming; Rocculi, Pietro

doi:10.1007/s11947-018-2165-7

Cited by 9 publications

(1 citation statement)

References 67 publications

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“…The usefulness of HHP in combination with OD in the fruit processing industry is shown by the growing body of research performed on strawberry (NUÑEZ-MANCILLA et al, 2013), banana (VERMA et al, 2014 and Chinese plum (LUO et al, 2018). Thus, NUÑEZ-MANCILLA et al (2013) reported that the simultaneous application of HPP (100 to 500 MPa; 10 min duration) and OD in sucrose solution (40° Brix) is particularly attractive for preserving the antioxidant activity and bioactive constituents of dried strawberries.…”

Section: High Hydrostatic Pressure (Hhp)-assisted Odmentioning

confidence: 99%

Novel technologies combined with osmotic dehydration for application in the conservation of fruits: an overview

et al. 2023

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Osmotic dehydration (OD) is a technique used for the partial removal of water from foodstuff, including fruit and vegetables, with the aim of producing a desiccated product. The process involves placing the material in a hypertonic solution for several hours and allowing water to move from the cell compartment into the solution by osmosis. OD is influenced by various factors such as the concentration and composition of the osmotic solution, the solution temperature, the type of agitation and the time of exposure, as well as the size, shape and compactness of the food material. The main advantages of OD over conventional drying processes are the superior quality of the dried products and the minimization of shrinkage. In recent years, research effort has focused on the combination of OD with other technologies, such as ultrasound, cryogenic freezing with liquid nitrogen, pulsed electric field, gamma radiation and high hydrostatic pressure. The application of these methods prior to or concomitant with OD accelerates mass transfer and reduces the drying rate of fruit and vegetables by increasing the permeability of cell membranes. In this manner, combined processes tend to be more efficient and economical in comparison with conventional OD because they reduce operating times and; consequently, energy consumption. In addition, the dried products generated by such coupled processes typically exhibit improved nutritional and physicochemical characteristics. This review summarizes the basic principles and applications of OD in combination with other methods, with particular emphasis on the production of dried fruits.

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Section: High Hydrostatic Pressure (Hhp)-assisted Odmentioning

confidence: 99%