Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration

González-Pérez, Julio E.; López-Méndez, E.M.; Luna-Guevara, Juan José; Ruíz-Espinosa, H.; Ochoa‐Velasco, C.E.; Ruiz-López, I.I.

doi:10.1016/j.jfoodeng.2018.07.026

Cited by 18 publications

(17 citation statements)

References 24 publications

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“…Conversely, during OD at high process temperature (50 °C) and glycerol concentration (50%), a more intense a w decrease was observed, and the equilibrium, observed at lower values around 0.87, was not perceived before 120 min. This is in agreement with results presented by [ 39 , 60 ]. The water activity of osmotically dehydrated mushrooms (OD time of 120 min) ranged from 0.8709 to 0.9312 (depending on the glycerol concentration and temperature), indicating that OD did not lead to microbiologically stable products [ 61 ].…”

Section: Resultssupporting

confidence: 94%

“…There are numerous studies on its application in apples [ 29 ], pineapples [ 16 ], mango [ 30 ], bananas [ 31 ], strawberries [ 17 ], berries [ 32 ], kiwis [ 33 ], carrots [ 34 ], potatoes [ 35 ], tomatoes [ 36 ], pumpkins [ 37 ], etc. In recent years, this method has also been applied on mushrooms such as button mushrooms [ 38 , 39 , 40 , 41 , 42 , 43 ], oyster mushrooms [ 44 , 45 ], and shiitake [ 46 ]. In those published studies on mushroom species, researchers focused mostly on the effect of the osmotic agent used and the process parameters, namely the temperature and the duration of osmosis, on mass transfer characteristics and quality attributes of different mushroom species.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

Stavropoulou

Pavlidis

Giannakourou

2022

Foods

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Button mushrooms (Agaricus bisporus), one of the most common edible mushroom species, are sensitive to damages because of the absence of a protective skin layer and have a limited shelf life. Osmotic dehydration (OD), mainly used as a pre-processing step of conventional preservation methods, has been proposed as an efficient, mild treatment to preserve mushroom superior quality. In this study, response surface methodology, coupled with a Box–Behnken design, was used to investigate the effect of glycerol concentration (30–50%), temperature (30–50 ℃), and duration of osmosis (0–180 min) in order to optimize the process prior to a subsequent freezing step. For each response, including mass transfer and selected quality indices, a second-order polynomial model was developed, and all process factors were found to have a significant impact. Based on the desirability approach and pre-set criteria, optimum operating conditions were estimated, namely osmosis at 50 °C, for 120 min, with a 42% glycerol solution, and the corresponding validation experiments were performed. Based on the error estimated between experimental and predicted values, polynomial equations were found to adequately predict parameter values. Based on a shelf-life test under frozen storage, OD-treated samples retained better quality attributes compared to their untreated counterparts.

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

Stavropoulou

Pavlidis

Giannakourou

2022

Foods

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“…Once the osmodehydration process is finished, the cubes were removed from the osmotic solution, rinsed with distilled water, and gently dried with a paper towel to remove any osmotic solution adhesion (González-Pérez et al, 2019).…”

Section: Osmotic Dehydration Experimentsmentioning

confidence: 99%

“…Mass transfer during the osmotic dehydration experiments was determined by considering the solids leaching out of the product during processing until it was negligible. Average water loss (WL) and solutes gain (SG) were calculated with the Equations ( 2) and (3) (González-Pérez et al, 2019):…”

Section: Osmotic Dehydration Experimentsmentioning

confidence: 99%

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

González-Pérez

Romo-Hernandez

Ramírez‐Corona

et al. 2022

J Food Process Engineering

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This article investigates the modeling aspects of mass transfer during osmodehydration of apple cubes. The obtained experimental data were fitted to three mathematical models: Azuara's equilibrium mass-transfer model (AM), Fick's second law (FSL), and a Luenberger observer (LO). Two scenarios were considered for the mathematical modeling of mass transfer between the osmotic solution and the apple cubes. First, constant apple volume during the osmodehydration process was assumed. Then we included volume shrinkage in the dehydrated product as part of the model. The effect of the osmotic agent in the apple dehydration was also addressed by considering two different osmotic solutions, apple juice concentrate, and sucrose solutions, with different concentrations (40, 50, and 60 Brix). The equilibrium parameters estimated with the AM model were similar to the parameters determined experimentally (p > .05). The LO model accurately describes the solute mass transfer dynamics during the osmodehydration process (R 2 > .950). The overall findings indicate that considering the volume shrinkage as part of the model strongly influences the parameter estimation. When considering volume shrinkage in the FSL model, the estimated diffusivity parameters ranged from 1.26 to 5.05 Â 10 À10 m 2 /s for water and 0.68-19.35 Â 10 À10 m 2 /s for solutes, respectively. Not considering product shrinkage in the diffusivity model leads to overestimating both water diffusivity (29.9-76.8%) and solute diffusivity (25.3-52.8%). Practical ApplicationsOsmotic dehydration (OD) refers to a mass transfer process where solutes are transported from a hypertonic solution to a food material, while water moves from the food material towards the solution. OD improves the appearance and taste of dehydrated foods, helps inhibit the growth of dangerous microorganisms, and decreases enzymatic browning in some foods. Sucrose solutions are frequently used as osmotic solutions for food treatment in OD. An alternative to sucrose is to treat food with fruit juice concentrates. Fruit juice concentrates have low water activity and can provide bioactive compounds that enrich the dehydrated product. Understanding the effect of different

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“…In previous works, mushrooms were osmotically pretreated/treated with different solutions: sucrose, citric acid, but mostly NaCl solution (González-Pérez et al, 2019;Darvishi, Azadbakht & Noralahi, 2018;Gupta, Bhat, Chauhan, Ahmed & Malik, 2015;Doymaz, 2014), at different process parameters (concentration, time, etc.). The aim of the study presented in this paper was to investigate and mathematically model the effects of varying processing parameters applied during the osmotic dehydration of mushrooms in sugar beet molasses on basic osmodehydration responses (water loss, solid gain, dry matter content), microbiological parameters, mineral and chemical composition of treated mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Šuput¹,

Filipović²,

Lj.³

et al. 2020

Food & Feed Res

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Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.

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Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration

Cited by 18 publications

References 24 publications

Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

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