Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Barrera, Cristina; Betoret, Noelia; Corell, P.; Fito, P.

doi:10.1016/j.jfoodeng.2008.12.034

Cited by 43 publications

(29 citation statements)

References 31 publications

(37 reference statements)

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“…The hydrolysis of pectin methyl esters by pectin-methylesterase (PME) generates carboxyl groups that can interact with calcium, promoting cross-linking of the pectin polymers. These polymers could act as partial barrier to the diffusion of larger molecules such as sucrose into the tissue (Barrera et al, 2009;Silva et al, 2013). However, sucrose was still found in the osmotically-pretreated samples, attributed to the sugar solution composition (initially 99.9% pure sucrose).…”

Section: Resultsmentioning

confidence: 99%

Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying

Udomkun

Argyropoulos

Nagle

et al. 2015

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying

Udomkun

Argyropoulos

Nagle

et al. 2015

Journal of Food Engineering

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“…The bulk density of the fresh apples was 0.920± 0.083 g/cm 3 , while the porosity of the apples, or volume fraction filled with gas, was 0.150±0.004 cm 3 /cm 3 , which made the fruit suitable for osmotic treatment. Barrera et al (2009) when working with apples from the variety of Granny Smith, found out that fresh apples with porosity of 0.2± 0.04 cm 3 /cm 3 were highly susceptible to osmo-impregnating processes.…”

Section: Resultsmentioning

confidence: 99%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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“…This result can be explained in terms of the ability of calcium to increase the stiffness and fragility of the cellular network (Gras et al 2003), thus reducing the ability of the cells to deform and relax. This will also reduce the flux of water and soluble solids initiated by the deformation-relaxation phenomena (Barrera et al 2009). Kotovicz et al (2013) studied OD coated with an edible sodium alginate and uncoated yacon in fructose solution.…”

Section: Water Activitymentioning

confidence: 99%

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Brochier

Marczak

Noreña

2014

Food Bioprocess Technol

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Osmotic dehydration of yacon (Smallanthus sonchifolius) was carried out in varying temperatures (30 and 50°C) and glycerol or sorbitol concentration (30, 50, and 70 %). The solution of Fick's law for unsteady state mass transfer in a plane sheet configuration was used to calculate the effective diffusivities of water. Peleg's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake. It was found to have two rate periods of dehydration. For the above conditions of osmotic dehydration, the effective diffusivity of water was found to be in the range of 5.82±0.68×10 −10 to 2.15±0.61× 10 −10 m 2 /s in first period and 1.60±0.28×10 −10 to 1.29± 0.24×10 −10 m 2 /s in second period for glycerol tests and, for sorbitol, was 3.82±0.17×10 −10 to 1.54±0.50×10 −10 m 2 /s for the first period and 1.73±0.04×10 −10 to 1.33±0.06×10 −10 m 2 / s for the second. The greatest reduction in water activity was achieved when 70 % of glycerol was used at 50°C (final a w 0.704±0.010). The treatments with 70 % of solution concentration at 30°C were repeated, and by adding 20 g/L of calcium lactate in the osmotic solution, it resulted in higher calcium content, strengthening the cell wall for both solutes. Microstructure of the yacon samples (fresh, blanched, and in different conditions of osmotic dehydration) was examined by scanning electron microscopy.

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Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Cited by 43 publications

References 31 publications

Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying

Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

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