Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions

Junqueira, João Renato de Jesus; Corrêa, Jefferson Luiz Gomes; Mendonça, Kamilla Soares de; Mello, Ronaldo Elias de; Souza, Amaury Paulo de

doi:10.1590/fst.02420

Cited by 20 publications

(17 citation statements)

References 43 publications

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“…and between 0.909 ± 0.004 and 0.972 ± 0.001, respectively. The reduction in these responses after both processes has also been observed in other studies (Castelló et al, 2006; Corrêa et al, 2016; Junqueira et al, 2017, 2018, 2020). In addition to reducing a w , osmotic processes, especially PVOD, reduce the respiration rate of strawberries (Castelló et al, 2010).…”

Section: Resultssupporting

confidence: 82%

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Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Macedo

Corrêa

Araújo

et al. 2022

Food Processing Preservation

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Sucrose is the most commonly used solute in the osmotic dehydration (OD) of fruits. However, there is increasing interest in replacing it with other alternative sugars. Polyols are carbohydrates with low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study the influence of the type of osmotic agent (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and physical and nutritional changes in 10‐mm edge strawberry cubes. OD was performed with or without vacuum application during the first 20 min in a total process time of 300 min. Higher solid gain, water loss and weight reduction, and lower water activity and moisture content were observed by using erythritol solution. The vacuum application strengthened this behavior. The color of the samples was affected by factors. Osmotic processes reduced the total anthocyanin content (TAC), showing that leaching is an important qualitative flow during osmotic processes. Novelty impact statement Polyols showed good potential as an osmotic agent in the osmotic dehydration of strawberries and are a good alternative to the use of sucrose. Osmotic dehydration promoted a satisfactory impregnation of polyols in the strawberry, mainly with the application of vacuum, in which the mass exchange rates were increased. However, leaching was an important flow of anthocyanin loss from strawberries to the osmotic solution.

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Section: Resultssupporting

confidence: 82%

“…The samples subjected to PVOD showed higher SG, WL, and WR than those subjected to OD (Table 2), regardless of the osmotic agent used. These behaviors are due to the higher mass transfer rates when vacuum is applied (Feng et al, 2019;Junqueira et al, 2017Junqueira et al, , 2018Junqueira et al, , 2020.…”

Section: Mass Transfer Parametersmentioning

confidence: 99%

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Macedo

Corrêa

Araújo

et al. 2022

Food Processing Preservation

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“…All the temperatures provided a w less than 0.600. These values are considered low enough to provide shelf stability of the final product, preventing the possibility of adverse biochemical changes and microbial growth, which contribute to suitability for long-term storage of the product (Junqueira et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Oliveira

Corrêa

Silveira

et al. 2021

Rev. bras. eng. agríc. ambient.

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In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

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“…Osmotic dehydration (OD) is a nonthermal technology for preserving and processing fruit (Junqueira et al, 2021;Dermesonlouoglou & Giannakourou, 2018;Kowalska et al, 2017). This method can extend the shelf life of blueberries and produce intermediate-moisture products with better stability (Grajales-Lagunes et al, 2019;Yu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…In a low-temperature environment, mechanical stirring and vibration can be used to strengthen the OD diffusion process and improve the OD efficiency. The mass transfer and economic benefit can be enhanced with the improved efficiency (Junqueira et al, 2021). It is not clear whether the mass transfer is predominantly governed by a diffusion mechanism or by the external resistance of the solution under the different skin conditions of fresh and frozen blueberries.…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution

Yang

Zhao

et al. 2021

Food Sci. Technol

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Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen blueberries were explored in ternary solution considering the volume shrinkage of blueberries. The results showed that the 40%/50% xylitol solution had the lowest viscosity in polyols at 20 °C. The addition of 5%/10% CaCl 2 had no significant effect on the viscosity of the ternary solution. Frozen blueberries had higher OD efficiency and less equilibrium time than fresh blueberries at 600 rpm vibration speed and 50%xylitol/10%CaCl 2 concentration. There was competition between xylitol and CaCl 2 transfer at shorter dehydration times for fresh blueberries, which was not significant in frozen blueberries and with longer times. Considering volume shrinkage of the blueberries, the effective diffusion coefficient of water and solute was calculated. The vibration speed had a significant effect on the effective diffusion coefficient, which governed the mass transfer efficiencies of the blueberries in the ternary solution.

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Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions

Cited by 20 publications

References 43 publications

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution

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