Study of osmotic dehydration of kiwi fruit using sucrose solution

Brochier, Bethânia; Inácio, Juliana Mesquita; Noreña, Caciano Pelayo Zapata

doi:10.1590/1981-6723.14618

Cited by 4 publications

(3 citation statements)

References 36 publications

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“…However, in order to minimize heat damage in the drying process, pre-treatment techniques, such as osmotic dehydration and ultrasound, may be employed (Ricce et al, 2016). Osmotic dehydration is a process of partial water removal performed by the immersion of vegetable products into hypertonic solutions, usually sucrose or sodium chloride (Ahmed et al, 2016;Brochier et al, 2019;Mirzayi et al, 2018). In the drying of vegetables preceded by ultrasound (US) treatment, the ultrasonic waves applied to the food may form microchannels, therefore, increasing the porosity and facilitating the removal of water (da Rosa et al, 2019;Ricce et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Peters

Tullio

Lima

et al. 2021

Braz. J. Food Technol.

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Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Peters

Tullio

Lima

et al. 2021

Braz. J. Food Technol.

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“…Fruit slices pre-treated with T 7 had the highest TSS (26  Brix) and lowest (17  Brix) in T 5 , after one month of storage. Brochier et al (2019), reported higher gain in the soluble solids of kiwi fruit pieces treated in sucrose solution with higher osmotic concentration at 65  Brix. Inversion of polysaccharides and added sucrose into simple soluble substances during storage might increase TSS (Smitha and Sreeramu, 2019).…”

Section: Resultsmentioning

confidence: 96%

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Geethu

Gomez

Kumar

2022

AJDFR

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Background: Avocado (Persea americana Mill), is a subtropical, evergreen fruit tree belonging to the family Lauraceae. Due to the unique climacteric nature of the fruit, avocado starts ripening immediately after harvest and have poor post harvest life. Since thermal processing has adverse effects on the fruit quality, avocado processing is challenging. Methods: Avocado fruit slices were subjected to quick freezing (-20oC within 30 minutes) after pre-treatment with sucrose (20-40%), ascorbic acid (0.5%) along with one of the antimicrobial compounds like potassium metabisulphite, sodium benzoate or potassium sorbate (0.1%) and subsequently packed in 200 gauge LDPE pouches stored at -18oC. Result: Avocado slices treated with 40% sucrose, 0.5% ascorbic acid along with 0.1% potassium metabisulphite (T7) recorded with higher ascorbic acid (92 mg/100 g) after one month and total protein (1.43 g/100 g) content after three months of storage and desirably lowest values in polyphenol oxidase activity throughout the storage, peroxide value (15.56 mEq/kg) and water activity (0.956) after one month of storage was observed as the best method of preservation.

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“…This technology is simple, affordable, and uses low temperature to preserve the nutritional, quality, and mechanical properties of foods. However, several parameters, such as solute concentration, temperature, time, pre‐treatment, solute to sample ratio, nature, and size of the sample may influence the quality attributes of the product (Brochier et al., 2019). To overcome these problems, engineering methods (process optimization and control) are necessary that describe the mechanistic behavior of osmotic dehydration and mass transfer kinetics to study the effects of process variables and optimization (Assis et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel

Kaur

Rana

Sridhar

2022

Food Processing Preservation

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Kinnow mandarin (Citrus reticulata) is a hybrid citrus cultivar of 'King' and 'Willow leaf' mandarin and received much scientific attention in terms of nutrition, health benefits, and economic value . Kinnow is the major fruit crop predominantly grown in the northern region of India and an important biological resource to be comprehensively utilized. Globally, the citrus industry has developed in more than 140 countries with an annual output of >146 million tons (Chen et al., 2019) and contributes >18% of total fruit production in the world. Most Kinnow fruits were mainly used for juice production and its processing. Kinnow peel and pulp residues are the most significant by-products generated from Kinnow juice manufacturing process, which accounts for 55-60% of the original fruit weight (Singla, Singh, et al., 2021). This is the major concern associated with the disposal of Kinnow juice processing waste that led to various environmental hazards due to its unpleasant and unhygienic nature. Thus, sustainable approaches to utilize or convert this "waste" into value-added products should be necessary through circular engineering models.

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Study of osmotic dehydration of kiwi fruit using sucrose solution

Cited by 4 publications

References 36 publications

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel

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