Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit

Moraga, M.J.; Moraga, Gemma; Martínez‐Navarrete, Nuria

doi:10.1016/j.lwt.2010.05.018

Cited by 23 publications

(19 citation statements)

References 31 publications

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“…Water activity (a w ) is intrinsically related to the preservation of food, and according to Moraga et al (2011), in the range of high water activity, a small decrease of a w implies an important decrease in the relative rate of all deteriorative reactions and microbial growth. Figure 4 shows the water activity plotted against osmotic dehydration process time.…”

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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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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“…The main driving force for water removal in osmotic dehydration processes is the osmotic pressure difference between the fruit and the hypertonic solution, and the complex cellular structure of the fruit serves as a semipermeable membrane (Azoubel & Murr, 2004;Porciuncula, Zotarelli, Carciofi, & Laurindo, 2013;Rastogi & Raghavarao, 1997;Rodrigues & Fernandes, 2007). However, the osmotic dehydration process presents some disadvantages related with the management and destination of osmotic solutions after use, a long time of the process and the high water activity of the final product (Moraga, Moraga, & Martínez-Navarrete, 2011).…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration of physalis (Physalis peruviana L.): Evaluation of water loss and sucrose incorporation and the quantification of carotenoids

Luchese

Gurak

Marczak

2015

LWT - Food Science and Technology

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“…Moreover, the SS values in further cycles were not consistent with those of cycle 3. With this in mind, it is possible to conclude that the variation in SS was attributed to the natural variability of the food material (Moraga et al, ; Peiró, Dias, Camacho, & Martínez‐Navarrete, ).…”

Section: Resultsmentioning

confidence: 99%

Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)

Oliveira

Corrêa

Botrel

et al. 2017

J Food Process Preserv

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The osmotic solution (OS) used in pulsed vacuum osmotic dehydration (PVOD) could represent an environmental problem. The reuse of the solution minimizes the cost, but has to consider the properties of the dehydrated product and the solution itself. The reuse of sorbitol solution, 38 kg/100 kg solution, in 15 successive PVOD of yacon slices (35°C, 300 min) was studied. The evaluation was based on alterations of soluble solids, water activity, pH, turbidity, electrical conductivity, viscosity, density, color, and microbiological stability. The weight loss, moisture content, and soluble solids of the food were also evaluated. Among the OS characteristics, only the color, electrical conductivity, and turbidity of the solution changed significantly, alterations that could be reduced with filtration. The food properties were not significantly affected. The microbiological content was retained in acceptable levels. The reuse of the sorbitol solution could be performed without relevant alterations in the food or the solution. Practical applications The osmotic solution is used in osmotic dehydration to promote a partial removal of the moisture content of the food. However, after the osmotic process, the solution is diluted and contains native solutes from the food. For obtaining a dehydrated product within a standard production, the solution should also present standard characteristics. This works presents the evolution of some analysis as soluble solids, water activity, pH, turbidity, electrical conductivity, viscosity, density, color, and microbiological stability in a solution of sorbitol. Sorbitol solution is an alternative to sucrose for obtaining semidehydrated products with glycemic index. It was shown that the solution could be used for at least 15 times in yacon dehydration.

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Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit

Cited by 23 publications

References 31 publications

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

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

Osmotic dehydration of physalis (Physalis peruviana L.): Evaluation of water loss and sucrose incorporation and the quantification of carotenoids

Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)

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