Effect of osmotic predehydration on drying characteristics of banana fruits

Jalali, Vahideh Ranemaye Rabbani; Narain, Narendra; Silva, Gabriel Francisco da

doi:10.1590/s0101-20612008000200002

Cited by 14 publications

(11 citation statements)

References 4 publications

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“…It can be used as a pre-treatment to drying (Al-Harahsheh et al, 2009;Antonio et al, 2008;Jalali et al, 2008) and freezing (Dermesonlouoglou et al, 2008;Mitrakas et al, 2008;Phoon et al, 2008). Furthermore, it can be used to produce minimally processed products (Panadés et al, 2003;Pereira et al, 2004;Rodrigues et al, 2006;Torres et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa

Pereira

Vieira

et al. 2010

Journal of Food Engineering

130

112

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a b s t r a c tThe effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60°Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum application. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accuracy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model.

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Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa

Pereira

Vieira

et al. 2010

Journal of Food Engineering

130

112

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“…As thoroughly studied in the recent literature, osmotic dehydration is mainly affected by processing factors, such as the type and concentration of the osmotic medium, temperature, OD solution/product mass ratio, physicochemical properties of the tissue to be treated application of agitation, use of complimentary techniques to facilitate mass transfer [ 12 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ] One of the prevailing parameters is the selection of carbohydrates, salts and/or other compounds and their concentration in the osmotic solution. Until recently, common sugars were the most widely applied [ 34 ].…”

Section: Introductionmentioning

confidence: 99%

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

Giannakourou

Λάζου

Dermesonlouoglou

2020

Foods

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The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.

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“…Several researchers have carried out studies on drying of bananas, for example, solar drying [26], drying using vacuum [27], foam mat drying [28] and spray drying [29]. Dried banana is a food stock in ripe [30] or unripe maturation state [31]. The dehydration of banana results also in physical modifications as color change [32], shrinkage and porosity [33,34] and texture [35,36].…”

Section: Introductionmentioning

confidence: 99%

Banana Drying Kinetics

Albanie¹

2020

Banana Nutrition - Function and Processing Kinetics

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Bananas (Musa acuminata) are one of the most important tropical fruits consumed worldwide by people of all age groups. Banana fruits are highly perishable, requiring preservation in some forms. Minimal processing, refrigeration and dehydration or drying are among the useful processes used in preserving banana fruits. Drying of banana fruits is used in reducing losses and improving food commercial value. Drying is the process of moisture removal due to simultaneous heat and mass transfer under controlled conditions. Drying as an old method of food preservation is widely embraced because it is simple, easy to operate and cost-effective. Drying also reduces bulkiness of banana through moisture loss which reduces the volume and eases handling and processing operations. This in turn reduces the costs of packaging, handling, storage and transportation. There are different drying techniques with different advantages and shortcomings. Agricultural produce have been dried for ages with natural and artificial methods to preserve them. The drying kinetics of banana is a complex phenomenon, and it is used in predicting the drying behaviour and for optimizing the drying parameters. This chapter assesses the models of drying kinetics in predicting the drying behaviour and in optimizing the drying parameters of banana fruits.

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Effect of osmotic predehydration on drying characteristics of banana fruits

Cited by 14 publications

References 4 publications

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

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

Banana Drying Kinetics

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