Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration

Khin, Mya Mya; Zhou, Weibiao; Perera, Conrad O.

doi:10.1016/j.jfoodeng.2006.02.046

Cited by 49 publications

(39 citation statements)

References 18 publications

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“…This is consistent to the previous research results on sodium alginatecoated and low methoxyl pectinate-coated potato and apple cubes (Khin et al, 2006(Khin et al, , 2007.…”

Section: Dry Matter Gainsupporting

confidence: 94%

“…The moisture content, dry matter, and sugar content of samples were determined by using the same methods as those described in Khin et al (2007). In brief, the oven drying method was used for the determination of moisture and dry matter.…”

Section: Determination Of Moisture Content Dry Matter and Sugar Contentmentioning

confidence: 99%

“…Aqueous solutions of potato starch, corn starch, sodium alginate, low methoxyl pectinate, high methoxyl pectinate, chitosan, ethyl cellulose, carboxyl methyl cellulose and maltodextrin were applied to coating fruits and vegetables to control solute uptake (Camirand, Krochta, Pavlath, Wong, & Cole, 1992;Emam-Djomech, Dehghannya, & Gharabagh, 2006;Ishikawa & Nara, 1993;Khin, Zhou, & Perera, 2006;Khin, Zhou, & Perera, 2007;Lenart & Dabrowska, 1997;Lenart & Dabrowska, 1999;Lewicki, Lenart, & Pakula, 1984). As the coating serves as an extra barrier to the mass transfers during osmotic dehydration, it is well anticipated that both solute uptake and water loss will be reduced in coated food materials.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Khin

Zhou

Yeo

2007

Journal of Food Engineering

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“…This is consistent to the previous research results on sodium alginatecoated and low methoxyl pectinate-coated potato and apple cubes (Khin et al, 2006(Khin et al, , 2007.…”

Section: Dry Matter Gainsupporting

confidence: 94%

Section: Determination Of Moisture Content Dry Matter and Sugar Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Khin

Zhou

Yeo

2007

Journal of Food Engineering

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“…Diffusion coefficients for water and sucrose were in the range of 1.53 × 10 −10 to 7.89 × 10 −10 m 2 /s and 1.05×10 −10 to 3.1×10 −10 m 2 /s, respectively. These results were similar to those obtained by other authors (Azuara et al 2003;Warin et al 1997;Regier et al 2004;Telis et al 2004;Jena and Das 2005;Khin et al 2007). The variation of the diffusion coefficients values with respect to the distance from the surface lead to the conclusion that the higher diffusion coefficients in the internal layers of apple tissue are probably due to the constant advancing rate of a disturbance front.…”

Section: Resultssupporting

confidence: 93%

Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Azuara

Flores

Beristaín

2008

Food Bioprocess Technol

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The objective of this work was to study the mobility of water and sucrose during osmotic dehydration and storage of apple tissue and to conduct an analysis of the behavior of the effective diffusion coefficients determined from concentration profiles. Osmotic dehydration (OD) of apple was carried out at 40°C for 1 h, and the solution: sample ratio was 20:1 (w/w). Samples of 20-mm diameter were extracted from the dehydrated apple immediately after the OD process and after 4 and 24 h of storage at 25°C. Moisture of these samples and soluble solids content were analyzed. Our results showed, after 1 h of OD, the outer layer of the apple sample lost 0.37 kg water/kg apple and gained 0.30 kg sucrose/kg apple. These values decreased toward the internal layers of the apple. A fine layer of greatly dehydrated cells was formed on the surface around the sample, which determined the mass transfer rate in the whole tissue. Smaller mass transport rates were observed in the development of concentration profiles during storage. Diffusion coefficients obtained for the outer layer after 1 h of OD were 1.53×10 −10 and 1.05×10 −10 m 2 /s for water and sucrose, respectively. The analysis of compositional profiles developed during osmodehydration was a useful tool to get a better understanding of the changes in the water activity of the outer layer of the apple tissue.

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“…Temperature and concentration increments positively influenced WL and ML. These results were expected, according to [20], who studied osmotic dehydration in apples and realized that WL and ML were strongly influenced when the temperature was raised from 25˚C to 55˚C. [21] showed that an increase in the concentration of the sucrose osmotic solution also raised WL in pineapples, due to an increase in the gradient of osmotic pressure in the solution.…”

Section: Resultssupporting

confidence: 68%

Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions

Filho¹,

Gusmão²,

Silva³

et al. 2015

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The present study provides the evaluation in the influence of the variables: temperature (T), concentration of the osmotic solution (C) and ratio of fruit and osmotic solution (F:OS) during the osmotic dehydration of slices of pineapple stem variety Perola, on the responses: water loss (WL), mass loss (ML), gain of solids (GS) and ratio of gain of solids and water loss (GS/WL). The centesimal composition was determined both in the raw material and in the dehydrated product. To optmize the process, the studied factors were: temperature (T), with factorial points −1 equal to 30˚C and +1 equal to 50˚C; concentration of sucrose solution (C), with factorial points −1 equal to 40 g•100 g −1 and +1 equal to 60 g•100 g −1 and ratio of fruit and osmotic dehydration solution (F:OS), with factorial points −1 and +1 equal to 1:20 and 3:20, respectively. In all essays, the dehydration time was 4 hours. The essays showed that F:OS was not significant in any responses; the models adopted were predictive and fitted for WL and ML, and reasonable for GS and GS/WL. The temperature was the most significant variable in the process; the optimized values were: T= 50˚C, C = 40 g 100 g −1 e F:OS = 3:20. The product needs a complementary drying to adapt itself to the legislation demands.

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Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration

Cited by 49 publications

References 18 publications

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Water Diffusion and Concentration Profiles During Osmodehydration and Storage of Apple Tissue

Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions

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