Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Abstract

This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, a , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

“…Tomatoes exhibiting lower firmness values are characterized by lower quality [ 61 ]. OD-processed tomato samples presented increased firmness compared to the fresh ones, indicating that OD processing led to tomato texture improvement [ 25 , 37 , 38 , 62 , 63 ]. OD processing induces a greater firmness by filling the pores with the osmotic solution, thus the OD-processed samples present a more compact and less deformed tissue [ 64 ].…”

“…The increasing interest in the natural sweetener steviol glucoside is related to it being a plant extract, calorie-free and with sweetness much higher that the sucrose equivalent, making it an ideal choice for several food and beverage applications [ 35 ]. Osmotic agents including stevia-based sweeteners have been recently reported for plant tissue treatments [ 36 , 37 , 38 ]. Isomaltulose, often mentioned with the commercial name of palatinose (6-O-α-D glucopyranosyl-D-fructose) is a reducing disaccharide which is naturally present in honey and sugar cane juice, with a taste similar to sucrose and about 42% of its sweetness [ 36 , 39 ], making it a potential sucrose substitute [ 40 ].…”

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

“…1). Many literature sources have described various ranges of diffusion of osmotic substance particles as affected by their molecular weight (Kowalska et al 2017, Dermesonlouoglou andGiannakourou 2018). Therefore, discrepancies between results might be due to the osmotic substances differing, among others, in their molecular weight.…”

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

“…Frequently addressed in many studies on osmotic dehydration is the mathematical description of mass transfer, expressed by the two main terms, water loss (WL) and solid gain (SG) (Equations (1) and (2)) using either empirical models or equations derived from Fick’s law. In the latter case, most published works apply the mathematical solutions of the differential equations of diffusion (Fick’s law), as presented by Crank 1975 [ 44 ] assuming specific geometries for the food in question [ 45 , 46 , 47 , 48 , 49 ]. In this case, the dehydration step is frequently described assuming that diffusion through cellular membranes and intercellular spaces is the prevailing mechanism of mass transfer [ 23 ].…”

“…The above mentioned empirical equations are often combined with the use of a polynomial model to describe the main effects of the procedure parameters (namely the concentration of the osmotic solution and OD temperature) on mass transfer [ 46 , 47 ].…”