Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices

Salim, Nora Salina Md; Gariépy, Yvan; Raghavan, V.

doi:10.1007/s11947-016-1732-z

Cited by 15 publications

(5 citation statements)

References 24 publications

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“…Therefore, with the aid of higher flow agitation around the sample results in lower gained sucrose and hence, increases the ε ″ of osmotically dehydrated broccoli stalk slices. This also accords with our earlier observations on mass transfer performance during osmotic dehydration process (Md Salim et al, 2016a). In addition, Zhou, Li, Lyng, and Wang (2018) reported that the addition of sucrose during osmotic dehydration of kiwifruits, results in a decrease of ε ″ at 2.45 GHz.…”

Section: Resultssupporting

confidence: 94%

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Salim

Gariépy

Raghavan

2021

J Food Process Engineering

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The variation in dielectric constant, ε′ and the loss factor, ε″ of broccoli stalk slices after osmotic dehydration process conducted under continuous solution circulation with low agitation laminar flow condition was studied using open‐ended coaxial probe technique at 2.45 GHz. The results showed that both ε′ and ε″ were significantly influenced by all the osmotic dehydration operating variables. The relationship of osmotic dehydration operating variables on the dielectric properties of the broccoli stalk slices could be established by second‐order polynomial model, with the coefficient of determination higher than .9. Compared to fresh sample, the ε′ decreases and ε″ increases when broccoli stalk is subjected to the osmotic dehydration pretreatment under its optimum conditions of mass transfer exchange process. Higher dissipation factor with shorter penetration depth was obtained after osmotic pretreatment, which could facilitate absorption of energy during microwave drying of broccoli stalk slices.Practical ApplicationsDielectric properties are key factors to understand the interaction of microwaves with food materials. In recent years, there has been an increasing interest in osmotic dehydration used as pretreatment prior to microwave drying to achieve faster drying time and improves the final product quality. As osmotic dehydration process will cause a change in the dielectric properties of the food material and its ability to absorb microwaves energy, this work investigated the effects of osmotic dehydration on the dielectric properties of broccoli stalk slices at 2.45 GHz. The osmo‐pretreated sample improved the dielectric properties which result in rapid heating and therefore lead to fast drying process. The information provided in this study is helpful in the development of dried broccoli stalk slices using microwave drying.

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Section: Resultssupporting

confidence: 94%

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Salim

Gariépy

Raghavan

2021

J Food Process Engineering

Self Cite

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“…Mathematical fitting of experimental data was carried out using Curve Expert professional 2.6 (Hyams Development, 2018). The accuracy of the model fit was evaluated by coefficient of determination ( R 2 ), root mean square error (RMSE), and Chi square (χ 2 ) [8] , [9] , [10] , [11] .

where X exp are the measured values, X pred are the predicted values, and n is the number of observations.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

et al. 2021

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Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating quality. Among the unit operations employed, drying is considered as one of the oldest and most important process in arresting deterioration of cassava. In recent times, more researchers are considering foam mat drying as a drying technique for tuber or root crops, although the technique is used, ideally, for fruit juices and dairy. Cassava foam production from white and yellow cassava varieties has been optimized in our previous work [1] . Our data were procured from experimentally measuring mass of cassava foams of white and yellow cassava varieties dried at different temperatures (50, 65, 80 °C) and foam thicknesses (6, 8, 10 mm) over regular drying intervals until no considerable mass change was observed. The mass measurements are the primary datasets used in determination of secondary datasets presented here as moisture removal ratio (MR), effective moisture diffusivity (D eff ), and drying rate (DR). The MR data were fitted to four thin-layer drying models (Henderson-Pabis, Page, Newton, Two-term), and Page model described the experimental drying data best. The Page model coefficients were analyzed by multiple linear regression (MLR) analysis to show how they are influenced by the drying variables. Drying rate was also fitted by Rational model to fit the DR data and to reflect the two falling rates found. Statistical accuracy and significance were calculated as coefficient of determination (R 2 ), root mean square error (RMSE) and Chi square (χ 2 ) and an analysis of variance (ANOVA). Data obtained here are useful as primary data in process and dryer designs and processing of cassava in the cassava industry.

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“…The empirical models for osmotic dehydration listed in Eqn. 3 to 5 were used to predict the kinetics of water loss and solute gain during the osmotic dehydration process of ginger slices (27).…”

Section: Mass Transfer Kinetics Modellingmentioning

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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Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices

Cited by 15 publications

References 24 publications

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

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

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