Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes

Abstract

The equilibrium moisture contents were determined for carrot cubes osmotically pretreated in salt, sucrose and salt plus sucrose combined solution using static method at 10, 25, 40 and 50°C over a range of relative humidities from 14% to 95%. Six isotherm equations were applied for analysing the experimental data. Modified exponential equation, is the best equation for predicting the equilibrium moisture contents (EMC) of the dehydrated carrot cubes preosmosed in salt and sucrose plus salt solution, whereas modified Hasley equation is suitable for dehydrated carrot cubes preosmosed in sucrose solution over the relative humidity range of 14-95%. The EMC of carrot cubes osmotically pretreated with salt was highest among all pretreatments, and was lowest for un-osmosed samples.

Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango

“…It has been reported that the osmotic pretreatment of fruit in sugar solutions resulted in a decrease in the equilibrium moisture content. Similar results were reported in the study of Singh & Mehta (), Noshad et al . () and Udomkun et al .…”

“…It has been reported that the osmotic pretreatment of fruit in sugar solutions resulted in a decrease in the equilibrium moisture content. Similar results were reported in the study of Singh & Mehta (2008), Noshad et al (2012) and Udomkun et al (2015) for carrots, quinces and papayas, respectively. The types of the sugars present in the fruit affect the shape of the moisture sorption isotherms of fruits.…”

Drying of carrots in slices with osmotic dehydration

“…Similar results were observed in the study of Borin et al (2008) for squash, and Singh and Mehta (2008) for carrot cubes. The cited authors found that the best solutions were composed of sucrose-NaCl.…”

“…Several authors use a combination of solutions to achieve better value for PU/GS (Borin et al, 2008;Ayşe and İnci, 2008;Singh and Mehta, 2008).…”

Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models

“…Goula et al (2008) studied the adsorption isotherms of spray dried tomato pulp at 6 temperatures between 20 and 70°C using gravimetric techniques and isosteric heats of sorption were found to decrease exponentially with increasing moisture content. The EMC of carrot cubes osmotically pretreated with salt was highest among all pretreatments and was lowest for un-osmosed samples (Singh and Mehta 2008). Wesely et al (2008) conducted experiments to determine EMC of groundnut at 25, 35, 43°C and 35 to 80% RH and Helsey, Harkins-Jura and Smith models gave good fi t in the RH range of 35 to 55%.…”