Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

Mokhtar, Wan Mohd Fadli Wan; Ghawi, Sameer Khalil; Niranjan, Keshavan

doi:10.1080/07373937.2018.1473418

Cited by 13 publications

(7 citation statements)

References 35 publications

(37 reference statements)

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“…The gradual increase in WL can be observed for all process conditions when immersion time is increased during the OD process. Rapid water removal was reported on various agricultural products for the first 2 hrs of processing time due to a high osmotic driving force between the sample and the hypertonic solution (31)(32)(33). From the graph, it is apparent that the WL increased for all coating conditions when compared to the uncoated sample.…”

Section: Water Loss (Wl)mentioning

confidence: 99%

Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

et al. 2022

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Ginger has a high moisture content, which makes it highly susceptible to spoilage. Therefore, the shelf life can be extended through drying. In the drying process, osmotic dehydration is applied as pre-treatment due to its simple operation and energy-saving process for removing moisture from food. However, large solute gain during the osmotic dehydration has become the major challenge of this process as it has a negative impact on the final product. The edible coating is the key step to circumventing this issue. Alginate is a potential candidate for the coating material to enhance the mass transfer kinetics of the osmotic dehydration process. This study investigated the surface modification of ginger slices caused by the cross-linker calcium chloride and plasticizer glycerol on alginate coating using a Scanning Electron Microscope. Furthermore, the kinetics of water loss and solute gain were evaluated and modelling aspects were conducted. It was observed that the surface roughness of ginger coated with a combination of alginate, glycerol and calcium ions has reduced. This facilitated the mass transfer process, which was observed to have a high water loss and a lower solute gain. The Peleg model presented the best fitting model of mass transfer kinetics during osmotic dehydration of ginger slices. From this work, it can be deduced that alginate-based coating can be a promising pre-treatment step in the osmotic dehydration process.

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Section: Water Loss (Wl)mentioning

confidence: 99%

Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

et al. 2022

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“…The relationship between water loss and solute gain is a good indicator of the dehydration efficiency during osmotic dehydration process (Mokhtar, Ghawi, & Niranjan, ; Ramallo & Mascheroni, ). Dehydration efficiency values decreased with the number of syrup reuse cycle in one‐stage treatments and remained almost unchanged in multi‐stage treatments (Table ).…”

Section: Resultsmentioning

confidence: 99%

Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple

Fernández

Lovera

Ramallo

2020

J Food Process Engineering

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Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused for five osmotic dehydration cycles, without syrup reconditioning treatment. Single-and multi-stage osmotic treatments were carried out for 2 hr at 40 C. Changes in pH, total acidity, and content of soluble solids, water, and ascorbic acid, in fruit and osmotic solutions, were analyzed. Water loss decreased with cycles of syrup reuse in one-stage treatments and remained almost unchanged in multi-stage treatments. Dry matter content of pineapple fruit during four-stage osmotic dehydration cascade (40, 50, 55, and 60 Bx) was increased respect to one-stage dehydration at 40 and 60 Bx. With regard to retention of syrup characteristics, multi-stage dehydration reached a better performance as compared with the single-stage dehydration and through the syrup reuse could become a more economical, environmentally friendly process. Practical applicationsOsmotic dehydration allows to reduce the fruit water content with energy saving and conservation of fruit characteristics, but also involves some negative aspects. Syrup management is usually the most important technological problem in the osmotic dehydration process on an industrial scale. Osmotic solution recycling could contribute to the solution of this problem. In this study, the effectiveness of pineapple osmotic dehydration in multi-stage and single-stage, with syrup reuse, were compared. The research show: (1) multi-stage treatment was the most effective for the retention of syrup properties; (2) syrup reuse did not affect the dehydrated pineapple characteristics through multi-stage dehydration. Thus, results indicated the proposed dehydration operation is of easy implementation, economically and environmentally friendly.

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“…The selection of hypertonic solution relies on the expected water loss and solid gain, and also on the desired nutritional and sensory properties of the final food product. Concentrated sucrose solution, sodium chloride solutions and their combinations are usually used as hypertonic solutions [15,16]. Recent examinations reported that sugar beet molasses is a very powerful osmotic medium for dehydration of fruits, vegetables and meat.…”

Section: Introductionmentioning

confidence: 99%

The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves

et al. 2021

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Osmotic drying (OD) of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35 and 50?C), and diverse immersion periods (1, 3 and 5 h). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and colour characteristics of the samples. AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, HPMC assay based on the decrease of anodic current of Hydroxo Perhydroxo Mercury (II) complex and MRAP assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the OT in ternary solution, while the AOC was increased in sugar beet molasses solution. According to RACI evaluation the most convenient process parameters were temperature of 35oC and immersion time of 5h. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 451-03-68/2020-14/ 200134]

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Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

Cited by 13 publications

References 35 publications

Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices

Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple

The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves

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