The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

Rosas-Mendoza, Marta E.; Fernández-Muñoz, J. L.; Arjona‐Román, José Luis

doi:10.5424/sjar/2012102-158-11

Cited by 4 publications

(4 citation statements)

References 24 publications

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“…Oscillatory movement due to sound waves caused acoustic currents that led to improved mass transfer (Kaur et al, 2022; Nowacka et al, 2012). A similar behavior in apple US‐assisted OD was obtained by Rosas‐Mendoza et al (2012). On the other hand, WL also increased with OD+US+AA, and we obtained the highest value in all kinetics with 0.30 g water/g fresh sample under the same conditions.…”

Section: Resultssupporting

confidence: 85%

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Martínez‐Sánchez

Solis‐Ramos

Rodríguez‐Miranda

et al. 2022

Food Processing Preservation

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Currently, there is a worldwide trend for developing new techniques of food preservation that do not involve chemical agents and generate products that exhibit a better nutritional quality but have similar colors, aromas, and flavors to fresh foods. The most common method is reducing the water content in the food through drying, which is done to increase the shelf life of food (González-Fésler et al., 2008).Transportation, packaging, and storage costs are reduced by the effect of drying, by supplying dry raw materials as an ingredient for other products and by developing new food products. Food drying is carried out with hot air, the sun, microwaves, freeze-drying, and frying (Rodríguez-Miranda et al., 2019), but when the sensory properties are modified, nutrients are lost and the food undergoes degradation by thermal decomposition, oxidation, enzymatic browning, and damage to its physical structure. Therefore, osmotic dehydration (OD) is a viable technique for food preservation that allows an acceptable level of nutrients to be maintained, reducing damage to the physical, structural, functional, nutritional, and sensory properties of food and reducing energy costs (García-Toledo et al., 2016).OD consists of removing the water and absorption of solids from a product, which is immersed in a hypertonic solution of sugars, salts,

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Section: Resultssupporting

confidence: 85%

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Martínez‐Sánchez

Solis‐Ramos

Rodríguez‐Miranda

et al. 2022

Food Processing Preservation

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“…(URIBE et al 2011;CRUZ et al 2011). O uso do ultrassom leva a formação, ou ampliação, de microcanais, os quais facilitam a movimentação do líquido e dos gases no interior do fruto, aumentando as taxas de transferência de massa interna e externa do alimento (AVERSA et al, 2011, JANGAM et al, 2011, MOTHIBE et al 2011MENDOZA et al, 2012). A sonificação de frutas traz como vantagens, a minimização da perda de compostos de aroma, melhor homogeneização e maior economia de energia durante processos posteriores à osmótica, como a secagem convectiva, além de ser eficaz na inativação de enzimas responsáveis pelo escurecimento dos frutos (JANG E MOON, 2011;KARIZAKI, et al, 2013).…”

Section: Introductionunclassified

Efeito Do Pré-Tratamento Osmótico Sobre a Cinética De Secagem Na Convectiva Da Mangaba (Hancornia Speciosa)

Silva¹,

Neto²,

Neto³

et al. 2015

Anais Do XXXVII Congresso Brasileiro De Sistemas Particulados

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Esse trabalho teve como objetivo estudar o efeito do pré-tratamento osmótico (DO) na secagem convectiva da mangaba (Hancornia speciosa). A secagem convectiva foi realizada em um secador de bandejas com circulação forçada de ar a temperatura de 60°C, utilizando amostras que apresentaram melhor condição durante a DO. A cinética de secagem apresentou melhores resultados nas amostras submetidas aos pré-tratamentos nas combinações 64°Brix/60 rpm e 60° Brix/20W. Para estes casos as umidades finais após a secagem convectiva foram de 0,77% e 3,02 % (bu), respectivamente. Foi realizada a secagem convectiva da fruta in natura em dois estágios de maturação ("de vez" e madura) como forma de comparação com as amostras DO. Sob as mesmas condições que as frutas DO, foram atingidas umidades finais de 45,1% e 51,8% (bu), respectivamente, evidenciando o efeito positivo da DO. O tempo de secagem até obtenção do peso constante oscilou em torno de 37 horas. Nessas condições, observou-se que a DO associada à secagem convectiva influencia positivamente na perda de água e reduz a umidade da fruta. Para descrever a cinética de secagem foram utilizados os modelos de regressão não linear de Fick, Page, Lewis e Henderson & Pabis. Os modelos utilizados não apresentaram um bom ajuste aos dados experimentais obtidos, apesar dos valores de R² terem sido igual ou superior a 0,98. A difusividade mássica, com base na Segunda Lei de Fick, apresentou valores variando entre 1,58 x 10-9 a 5,29 x 10-10 m²/s.

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“…Ultrasound has also been used to improve the process, causing an increase in both water loss and solid gain ( Fig. 15.9A) (Cárcel et al, 2007b;Nowacka et al, 2014;Li et al, 2012;Corrêa et al, 2015;Athmaselvi and Arumuganathan, 2015;Barman and Badwaik, 2017;Simal et al, 1998;Luchese et al, 2015;Rosas-Mendoza et al, 2012). Unlike the drying process, osmotic dehydration is a liquidesolid operation, thus the energy loss due to the ultrasound wave is almost null.…”

Section: Ultrasound-assisted Osmotic Dehydration Of Foodsmentioning

confidence: 99%

“…Ultrasound was used to assist the process (Cárcel et al, 2007b;Li et al, 2012;Corrêa et al, 2015;Simal et al, 1998) and as a pretreatment (Rosas-Mendoza et al, 2012;Luchese et al, 2015;Barman and Badwaik, 2017;Nowacka et al, 2014) during osmotic dehydration processing. When the ultrasound assists the osmotic dehydration, it causes the reduction of the internal and external resistance.…”

Section: Ultrasound-assisted Osmotic Dehydration Of Foodsmentioning

confidence: 99%

Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation

Pastor¹,

Claudio²

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Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporationThis Thesis had as objectives to study the hydration process of grains with sigmoidal behavior, evaluating ultrasound technology to improve it, the possible effects on germination, cooking and a possible incorporation of nutrients. The work was developed in three parts. The first part consisted of describing the hydration kinetics of many grains to have a data bank of hydration kinetics, allowing further selections. Furthermore, this part compared the differences among grains hydration kinetics, associating them with the intrinsic properties of the grains and questioning some inferences previously published in the literature. The second part was related to study the effect of ultrasound on the hydration kinetics of grains with sigmoidal behavior, being studied Andean lupin, mung beans and white kidney beans. Further, the effect of ultrasound in combination with soaking water at high temperatures was studied to demonstrate if they have additive, synergic or antagonist effect. The effect of ultrasound technology was evaluated in the water uptake, extraction of components, germination and cooking kinetics. The third part consisted of studying and describing the incorporation of a nutrient inside the grains, taking advantage of the hydration process. Further, ultrasound was used to improve this incorporation. The main results of this work corroborate that the hydration process is a complex phenomenon, and many intrinsic properties of the grains causes the kinetics differences. In addition, the fact that only legume grains have sigmoidal behavior of hydration was proved. Further, the ultrasound accelerated the hydration process of grains with sigmoidal behavior without affecting the grain starch, improving the extraction of undesirable components, enhancing or hindering the germination (depending on the grain), but without affecting the cooking process. Another result was that the higher the soaking water temperature is, the lower the ultrasound effect on hydration is. Finally, regarding nutrient incorporation, a hydrophilic nutrient (iron) was incorporated in a grain during hydration process demonstrating that it is possible. The iron incorporation had the same behavior as the water uptake, suggesting similar mechanisms and phenomena of mass flow. In addition, the incorporated iron was attached not only to the bean cotyledon, but also mostly in the seed coat. Furthermore, ultrasound technology enhanced this process. The cooking process of the studied grains was improved, and its germination was hindered by the incorporated iron. In conclusion, ultrasound technology can be used for improving the hydration process of grains with sigmoidal behavior, being also practical for nutrient incorporation into grains.

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The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

Cited by 4 publications

References 24 publications

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Efeito Do Pré-Tratamento Osmótico Sobre a Cinética De Secagem Na Convectiva Da Mangaba (Hancornia Speciosa)

Ultrasound assisted hydration of grains with sigmoidal behavior: kinetics of hydration, cooking, germination and nutrient incorporation

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