Effects of operating factors on osmotic dehydration of broccoli stalk slices

Salim, Nora Salina Md; Gariépy, Yvan; Raghavan, Vijaya

doi:10.1080/23311932.2015.1134025

Cited by 11 publications

(7 citation statements)

References 29 publications

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“…These results corroborate with findings of [35,36] on osmotic dehydration of banana and broccoli stalk slices respectively. [36] explained that the higher water removal from the sample during the early stage of the process reduces concentration gradient between the solution and the sample and because of possible deposition of the solute in the pores which subsequently decreases the driving force, thus lowering the mass transfer rate. mm to 4.5 % in 5 mm and 1.7 % in 10 mm at 12.5 % solution concentration.…”

Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 90%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

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Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being transformed into flour. Osmotic dehydration (OD) is a critical step in the flour production process because it enhances the nutritional and sensory quality of the flour. There are concerns to use alternative osmotic agents to sucrose and salts to avoid their high content in the final product which have an adverse effect on the health of consumers. Suitable alternatives are low-calorie sugars (LCS) because they have low glycemic indices but which unfortunately have not been tested for the OD of plantain. The aim of this work was to study the osmotic dehydration of unripe plantain using a commonly consumed commercial LCS (Sussli) as an osmotic agent. The influence of process variables (thickness, concentration, sample/solution ratio and temperature) on mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) were evaluated. All parameters studied had a significant influence on weight loss and solid gain. The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models. Plantain slice of thickness 5 mm, LCS solution concentration of 50% at ambient temperature (25 ± 2°C), and a sample/solution ratio of 1:10 (w/v) was judged best for osmotic treatment of plantains in LCS. Under these conditions the weight loss and solid gain were 20% and 1.73% respectively. The Peleg model best described the dehydration kinetics with the highest R2 (0.999) and the least RMSE.

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Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 90%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

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“…The gradual increase in WL can be observed for all process conditions when immersion time is increased during the OD process. Rapid water removal was reported on various agricultural products for the first 2 hrs of processing time due to a high osmotic driving force between the sample and the hypertonic solution (31)(32)(33). From the graph, it is apparent that the WL increased for all coating conditions when compared to the uncoated sample.…”

Section: Water Loss (Wl)mentioning

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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“…Higher sucrose concentration possesses higher osmotic pressure. Thus, higher osmotic driving force between the sample and solution at longer processing time accelerate the water removal during the osmotic dehydration process (Md Salim, Garièpy, & Raghavan, 2016b). Consequently, reduction in moisture content after the osmotic dehydration process implied the decrease in ε ′ of osmotically dehydrated broccoli stalk slices.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, higher osmotic driving force between the sample and solution at longer processing time accelerate the water removal during the osmotic dehydration process (Md Salim, Garièpy, & Raghavan, 2016b).…”

Section: Effect Of Osmotic Dehydration Processing Factors On Dielectric Properties Of Broccoli Stalk Slicesmentioning

confidence: 99%

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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Effects of operating factors on osmotic dehydration of broccoli stalk slices

Cited by 11 publications

References 29 publications

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

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

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

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