Optimization of the osmotic dehydration of ginger

Siqueira, Leonardo Pereira de; Sarubbo, Leonie Asfora; Shinohara, Neide Kazue Sakugawa; Valencia, Marcela Sarmento; Cortez, Neila Mello; Andrade, Sâmara Alvachian Cardoso

doi:10.1590/0103-8478cr20170430

Cited by 4 publications

(7 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, by choosing a higher concentrated medium a much greater SG is observed. These findings are in accordance with those found by Siqueira et al (2019), for OD of ginger.…”

Section: Effect On the Percentage Of Solid Gainsupporting

confidence: 93%

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Araújo

Pena

2022

Food Sci. Technol

View full text Add to dashboard Cite

Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile skin and pulp present low protection against physical damages and microorganisms. In this sense, a preservative technology, as osmotic dehydration (OD), was studied to investigate the impact of some variables over this process. At first, fruits of jambolan were submitted to physical and physicalchemical analysis. Furthermore, whole fruits underwent OD following a fractional factorial design. The influence of the process variables: temperature (20-50ºC), sucrose concentration (30-60%), pressure (10-90 kPa), vacuum pulse time (5-15 min), calcium lactate concentration (0-4%) and number of vacuum pulse (1-3) was assessed on water loss (WL), solid gain (SG) and weight reduction (WR). In general, biometric analysis showed positive and significant correlation among the physical characteristics of jambolan. Physical-chemical assay demonstrated that the fresh fruit presents a potential source of bioactive compounds. The screening design showed that temperature, sucrose concentration, calcium lactate concentration and pressure affected the WL in jambolan. On the other hand, vacuum pulse time and number of vacuum pulse showed no influence on the WL, SG and WR; therefore, these variables must be fixed at the most economically viable level for any further trials.

show abstract

“…Thus, by choosing a higher concentrated medium a much greater SG is observed. These findings are in accordance with those found by Siqueira et al (2019), for OD of ginger.…”

Section: Effect On the Percentage Of Solid Gainsupporting

confidence: 93%

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Araújo

Pena

2022

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Osmotic solution concentration has been observed to have a pronounced impact on moisture loss and solid gains of osmotic-dried ginger (de Siqueira et al, 2019).…”

Section: Osmotic Dehydration Minimizes Losses During Storage and Handmentioning

confidence: 99%

“…Bakhara et al., (2018) studied that osmosis prior to hot air drying enhanced the quality of tender jackfruit at a drying air temperature of 60°C. Osmotic solution concentration has been observed to have a pronounced impact on moisture loss and solid gains of osmotic‐dried ginger (de Siqueira et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Kaur

Zalpouri

Singh

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

The pea is the small spherical seed of Pisum sativum, which belongs to Leguminosae family. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, and zinc. Fresh peas, being highly seasonal and perishable in nature, require suitable preservation techniques to enhance their availability throughout the year (Burande et al., 2008). Thus, a need arises to develop efficient preservation protocols that can not only ensure the nutritive quality but also microbial safety

show abstract

“…The quantification of Salmonella sp. (CFU/25 g; method 996.08) and total coliforms at 45 °C (MPN/mL; method 991.14) was performed in triplicate [ 28 , 30 ].…”

Section: Methodsmentioning

confidence: 99%

“…In this study, sucrose was considered due to its ease of access (physical and financial) which facilitates the reproducibility of the process. In summary, sucrose is a conventional and accessible osmotic solution, from a physical and financial point of view, and has efficiently been applied for a range of products [ 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Coimbra

Zagmignan

Gomes

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (p < 0.05) on ML and SG, whereas DEI was significantly influenced (p < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.

show abstract

Optimization of the osmotic dehydration of ginger

Cited by 4 publications

References 16 publications

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Contact Info

Product

Resources

About