Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

Azoubel, Patrı́cia Moreira; El-Aouar, Ânoar Abbas; Tonon, Renata V.; Kurozawa, Louise Emy; Antonio, Graziella Colato; Murr, Fernanda Elizabeth Xidieh; Park, Kil Jin

doi:10.1111/j.1365-2621.2008.01783.x

Cited by 60 publications

(39 citation statements)

References 26 publications

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“…The agreement between the prediction and measured values of Page model is good and this shows the suitability of the model, which has been used to accurately simulate the drying curves of papaya [14], kiwi [48], cashew apple [4], litchi [23], among others.…”

Section: Drying Characteristicsmentioning

confidence: 79%

“…Osmotic dehydration is the most reported pretreatment used prior to air-drying [2,4,18,29,39], and it can be used to improve nutritional, sensorial and functional properties of food without changing the integrity of the foods [33,55,56]. However, among emerging new technologies, ultrasonically assisted osmotic dehydration is very promising because the process can be carried out at low temperatures, which reduces the probability of food degradation [31] and permits the removal of moisture content from solids without producing a liquid phase change [18].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

et al. 2015

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The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30°C. The osmotic pretreatment in sucrose solution was carried out in an incubator at 34°C and agitation of 80 rpm for 210 min. The drying process was conducted in a fixed bed dryer at 70°C. Experimental data were fitted successfully using the Page model for dried fresh and pretreated fruits, with coefficient of determination greater than 0.9992 and average relative error lower that 14.4 %. The diffusional model was used to describe the moisture transfer, and the effective water diffusivity was identified in the order of 10 -9 m 2 s -1 . It was found that drying rates of osmosed fruits were the lowest due to the presence of infused solutes, while the ultrasound pretreatment contributed to faster drying rates. Evaluation of the dried fruit was performed by means of total carotenoids retention. Ultrasound treatments in distilled water prior to air-drying gave rise to dried papayas with retention of carotenoids in the range 30.4-39.8 % and the ultrasonicassisted osmotic dehydration of papayas showed carotenoids retention values up to 64.9 %, whereas the dried fruit without pretreatment showed carotenoids retention lower than 24 %.

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Section: Drying Characteristicsmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

et al. 2015

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“…A evaporação da água dentro do alimento é influenciada por diversos fenômenos, como: capilaridade, ligação físico-química da água às substâncias sólidas presentes no alimento, migração de solutos, deformação do produto, entre outros; note-se que tais fenômenos oferecem grande resistência (BENDLIN, 2003). Pena et al (2008), na secagem da fibra residual do maracujá, e Azoubel et al (2009), na secagem de caju com e sem pré-tratamento osmótico, observaram também taxas de secagem decrescentes.…”

Section: Ajuste Matemático Das Cinéticas De Secagemunclassified

Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

Sanjinez-Argandoña¹,

Branco²,

Bittencourt³

et al. 2011

Ciênc. Tecnol. Aliment.

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O tomate é uma das culturas nacionais de maior importância econômica, pois é a hortaliça mais industrializada na forma de inúmeros subprodutos, como extrato, polpa, pasta e, mais recentemente, o tomate seco, cujo mercado vem crescendo consideravelmente. Atualmente, o Brasil é um dos maiores produtores mundiais, junto com Estados Unidos, Itália, Turquia, Espanha, Egito e México. Segundo o Instituto Brasileiro de Geografia e Estatística (IBGE, 2007), sua área cultivada foi de 57 mil ha, com uma produção de 3.4 mil toneladas, apresentando um rendimento de 59.2 kg.ha -1 , sendo os Estados de São Paulo, Goiás e Minas Gerais os maiores produtores brasileiros, responsáveis por 57,5% da produção nacional e com 57,3% de área plantada. Apresenta, porém, perdas pós-colheita na ordem de 25 a 50% (Pacco, 2008), em consequência de sua alta perecibilidade, cultivar utilizada, modo de beneficiamento, local, época do ano, classe do produto, etapa da cadeia considerada e outros fatores (HENZ; MORETTI, 2005). O maior consumo de tomates é na forma in natura em saladas e industrializados, como extrato de polpa concentrado, polpa, pedaços de tomate com adição de especiarias. Porém, com as mudanças dos hábitos alimentares dos consumidores, os tomates secos têm aumentado sua popularidade e consumo (AKANBI; ADEYEMI; OJO et al., 2006). Segundo Murari (2001), o tomate seco é um produto diferenciado tanto no aspecto do processamento como na comercialização. Trata-se de tomates não inteiros desidratados até umidade intermediária, mantendo sua textura macia. O tomate seco é comercializado imerso em óleo vegetal e temperado com sal, alho, orégano e outros condimentos. No Brasil, por tratar-se de um produto relativamente novo, o processamento é feito por pequenas e microempresas, em geral, próximas às regiões produtoras. Os métodos utilizados são bastante artesanais, pelos quais a preparação do tomate é AbstractTomato is a very perishable fruit due to its content of moisture. Drying is one of the most used industry practices in foods to keep the final product quality. The aim of this research was to study the parameters of the drying of tomatoes (Lycopersicon esculentum Mill), cv Carmen in terms of the type of cut (1/2 and 1/4) and the process temperature (60 and 70 °C), as well as the choice of the setting time for the attainment of a product with 45 % moisture. The kinetics of drying data were determined experimentally by forced convection and adjusted to the Page model. The results showed that the cutting geometry influenced the rate of drying and time of dehydration. The tomatoes cut into four pieces and dehydrated at 70 °C reached 45% humidity sooner (10 hours) than those cut in halves. The Page model provided good fit to the drying kinetics data. Keywords: tomato; cutting geometry; drying kinetics; Page model. ResumoO tomate é um fruto muito perecível por causa do seu conteúdo de umidade. A secagem é uma das práticas industriais mais utilizadas em alimentos para manter a qualidade do produto final. A pesquisa foi desenvolvida para estudo...

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“…For example, in cashew drying and the residual passion fruit fiber, it was also observed a decreasing drying rate (Pena et al, 2008;Azoubel et al, 2009). Dliveira et al (2014) have obtained a drying curve similar to that found in the present study, when evaluating the drying curve of dry Jambu, in the oven at 45 °C.…”

Section: Drying Curvementioning

confidence: 99%

Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

et al. 2016

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The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×10 1 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.Keywords: Jambu; Acmella oleracea; dehydration by cold air; sensory acceptability.Practical Application: Considering sensory and health aspects, the commercialization of dried Jambu becomes viable.

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Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

Cited by 60 publications

References 26 publications

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

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