Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying

Verma, Deepank; Kaushik, Neelima; Rao, P. Srinivasa

doi:10.1007/s11947-013-1124-6

Cited by 66 publications

(44 citation statements)

References 42 publications

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“…Therefore, the water removal does not have to go through a phase change (Verma et al . ). To accelerate the transferring of water during OD treatment, high concentration of sugar solution, high solution temperature, or long treatment time is used.…”

Section: Introductionmentioning

confidence: 97%

Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication: Optimization and Microstructure Analysis

Farhaninejad

Fathi

Shahedi

et al. 2015

J Food Process Engineering

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The objective of this work was to study osmotic dehydration of banana slices using direct and indirect sonication. The optimum process was determined by response surface methodology and the effect of treatments, including mechanical agitation, indirect sonication and direct sonication, on banana microstructure was analyzed by scanning electron microscopy. Optimization of process in terms of maximum water loss and minimum solid gain, color and surface area changes was performed, and the direct sonication in sucrose concentration of 53.95% (w/v) had the best performance. Microstructure studies proved that ultrasound was responsible for creation of microchannels through the cell distortion and disconnection between cavities. Moreover, effective diffusivity for solid and water diffusion increased by 1,342.1% and 1,184.5% for direct sonication and 229.0% and 294.7% for indirect sonication for sucrose concentration 60% (w/v), respectively. Ultrasound led to increase of porosity by about 21.38% and 36.47% for indirect and direct sonication, respectively, in comparison with untreated sample. PRACTICAL APPLICATIONSDrying is an expensive and energy intensive process needing long-time operation. Indirect ultrasound-assisted osmotic dehydration was previously used to enhance drying efficiency. In this article, direct ultrasound was applied to dehydrate banana slices. The results indicated that this method is very powerful, which could increase effective diffusion up to 1,342.1%. Response surface methodology was applied to maximize water loss and minimize solid gain, color and surface area changes. Direct sonication could be recommended for dehydration of fruits and vegetables.

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Section: Introductionmentioning

confidence: 97%

Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication: Optimization and Microstructure Analysis

Farhaninejad

Fathi

Shahedi

et al. 2015

J Food Process Engineering

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“…Dermesonlouoglou, Boulekou, and Taoukis () found that increasing the pressure from 200 to 600 MPa did not increase the SG and WL of cherry tomatoes osmotically dehydrated for 6 hr. On the other side, in other studies an increment in the SG and/or WL of candied plant materials during OD pretreated with HHP was observed by increasing the working pressure (Rastogi, Angersbach, & Knorr, ; Rastogi, Angersbach, Niranjan, & Knorr, ; Rastogi & Niranjan, ; Verma et al, ). Nevertheless, these authors verified the efficiency of OD after a significantly shorter time (6–9 hr) compared to the period of time chosen in the present experiment (72 hr).…”

Section: Resultsmentioning

confidence: 83%

“…It has been proved that application of HHP causes permeabilization of the cell structure because of the cell disintegration (Eshtiaghi, Stute, & Knorr, ; Farr, ; Rastogi, Angersbach, & Knorr, ), which leads to significant changes in the tissue structure resulting in increased mass transfer rates during OD as compared to untreated samples (Rastogi, Raghavarao, Niranjan, & Knorr, ). HHP has been successfully used to improve the mass transfer during OD in several fruits such as pineapple (Rastogi & Niranjan, ), strawberry (Nuñez‐Mancilla et al, ) and banana (Nuñez‐Mancilla et al, ; Rastogi & Niranjan, ; Verma, Kaushik, & Rao, ), but, to our knowledge, no studies on green plum have ever been carried out.…”

Section: Introductionmentioning

confidence: 99%

Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Luo

Tappi

Wang

et al. 2018

J Food Process Preserv

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Osmotic dehydration (OD) is the most important procedure for producing candied green plums. This study investigated high hydrostatic pressure treatment (HHP) to improve OD process. Central composite design was applied to optimize HHP parameters with pressure ranging from 50 to 400 MPa and time from 1 to 30 min. Innovative HPP procedure was compared with traditional heating treatments on the acceleration efficiency by Peleg’s model. The physico‐chemical and sensorial properties were compared. The results showed that HHP was effective to accelerate the OD process, but was not as efficient as heating methods. HHP promoted higher titratable acid content, firmness and greener color than heating on the obtained product. Sensory results revealed that HHP allowed to better preserve the typical odor and flavor of the final products. Generally, HHP treatments show high potentiality to improve the OD performances of candied green plums, together with the overall quality of the final product. Practical applications Candied green plum is a popular snack in Eastern Asian countries. The traditional process includes a heating assisted treatment in order to accelerate the candying progress, which may induce decrease to the quality of the final product. Non‐thermal high hydrostatic pressure could improve the osmotic dehydration process performances, minimizing the thermal damages on the final products, promoting the improvement of its overall quality.

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“…The dose‐effect relationship between TVB‐N and exposure dose of four mycotoxins were estimated by least‐squares curve‐fitting method (Verma, Kaushik, & Rao, ), and the fitting Equations 3–6 were derived as follows:

y = (- 312.39) {*x}_{t} + 122.86 {*x}_{t}^{2} + (- 14.82) {* x}_{t}^{3} + 0.72 {*x}_{t}^{4} + (- 0.01) {*x}_{t}^{5}

…”

Section: Resultsmentioning

confidence: 99%

Evaluation the effect of mycotoxins on shrimp ( Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality

Fang

Zhou

Wang

et al. 2019

J Food Process Preserv

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Mycotoxins widely contaminated the feed ingredients of shrimp, threatening the aquatic products, but their adverse effects on quality is less known. In this study, the adverse effects of T‐2 toxin (T‐2), aflatoxin B (AFB1), deoxynivalenol (DON), and ochratoxin (OTA) on the quality of Litopenaeus vannamei were investigated and compared. The results demonstrated that these four mycotoxins led the worse shrimp muscle color and tender texture, induced lipid peroxidation and pH change. Furthermore, four mycotoxins increased the K‐value and total volatile basic nitrogen (TVB‐N) to decrease the freshness. The median effective doses of T‐2, DON, AFB1, and OTA on TVB‐N of shrimp muscle were 4.86, 1.51, 0.26, and 0.20 mg/kg·bw, respectively. This study could provide useful information about the impacts and limited exposure dose of mycotoxins for quality preservation of shrimp. Practical applications The shrimp quality is easy to deteriorate as it is most likely to be exposed to mycotoxins because of intensive farming practices using grain‐based feeds, which were widely contaminated by mycotoxins. This study may provide a limited exposure dose of four prevailing mycotoxins aflatoxin B, deoxynivalenol, ochratoxin, and T‐2 for preserving the minimal quality of shrimp, and also provide useful information for predicting the quality of shrimp from those highly mycotoxins‐contaminated areas.

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Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying

Cited by 66 publications

References 42 publications

Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication: Optimization and Microstructure Analysis

Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication: Optimization and Microstructure Analysis

Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

Evaluation the effect of mycotoxins on shrimp ( Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality

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