Process variables in the osmotic dehydration of sliced peaches

Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava

“…The OD process conditions were: sucrose syrup concentration of 65 °Brix; syrup mass: fruit ratio of 4:1; process temperature and time of 45 °C and 4 h. The choice of process conditions was based on preliminary tests and studies reported in literature. [4,5,6,8] Regarding the process temperature, Sagar and Kumar [6] reported 60°C as optimal condition in guava OD, considering the best water removal rate and quality aspects. However, Chandra and Kumari [29] stated that process temperatures above 50ºC may result in browning reaction, flavor deterioration, and tissue modification.…”

“…In osmotic dehydration process of fruits, usually sugars are applied as osmotic agents, and the temperature and time process vary from 30 to 60 °C and 1 to 4 hours respectively. [4,5,6,7,8] The process is a pre-treatment, and does not ensure microbiological stability, requiring complementary process for conservation. [9,10] In this way, studies report promising results concerning the application of OD to different fruits like papaya [11] , mango [12] , cashew [13] , apple [14] , cantaloupe [15] , mulberry [16] , and in this specific case, guava [4,5,6] .…”

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

“…However, these results contrast with other studies. For instance, Pereira et al (2006), Germer et al (2010) and Gomes-Corrêa et al (2010) found a negative effect when the solute concentration increased, i.e. the SG decreased when a higher sucrose concentration was used.…”

“…Tuber slices were sampled at 0, 10, 60, 120, 180, 240, 300 and 360 min, washed with distilled water to eliminate the superficial sucrose and then cleaned with absorbent paper. The tuber slices were weighted on analytical balance (OHAUS CORPORATOON, New Jersey, USA) (sensitivity of 0.0001 g) and the moisture content determined in a vacuum oven at 60°C until constant weight (Germer et al, 2010).…”

“…Osmotic dehydration processes have been used to impregnate fruit matrixes with different components while at the same time decreasing their moisture (Jiménez-Hernández et al, 2017;Kowalska et al, 2017). Several studies have shown that temperature, sucrose concentration of the osmotic solution (Zapata et al, 2016), slice thickness (Abud-Archila et al, 2008), the ratio of fruit mass versus the osmotic solution volume (Campos et al, 2012), processing time (Germer et al, 2010) and vacuum pulse (Zapata et al, 2016;Gomes-Corrêa et al, 2016;Şahin & Öztürk, 2016) all have a significant effect on the osmotic dehydration process.…”