Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices

Pani, Paola; Leva, Alexa Avitabile; Riva, Marco; Maestrelli, A.; Torreggiani, D.

doi:10.1016/j.jfoodeng.2007.09.017

Cited by 48 publications

(26 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Full color images of meat slices were acquired at 100 dpi resolution (full color) with a CanonScan N650U flat-bed scanner, with a light emitting diode as illuminant (Canon Inc., Tokio, Japan), in pre-standardized conditions (black box over imposing) (Pani, Avitabile Leva, Riva, Maestrelli, & Torreggiani, 2008). Data were stored as JPG files.…”

Section: Color and Visual Appearancementioning

confidence: 99%

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Limbo¹,

Uboldi²,

Adobati³

et al. 2013

Meat Science

View full text Add to dashboard Cite

Section: Color and Visual Appearancementioning

confidence: 99%

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Limbo¹,

Uboldi²,

Adobati³

et al. 2013

Meat Science

View full text Add to dashboard Cite

“…Osmotic dehydration exhibits many benefits in the food industry; this process features energy efficiency, reduced packaging and distribution cost, and lack of chemical treatments and generates high-quality and stable products during storage [1][2][3]. This process is usually followed by other drying methods, such as air drying or freeze drying, to obtain products with improved quality [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Liu

Peng

2017

Journal of Food Quality

View full text Add to dashboard Cite

Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5 ∘ C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration ( ≤ 0.01), followed by osmotic dehydration temperature ( ≤ 0.01) and time ( ≤ 0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced by osmotic dehydration temperature and time and sorbitol concentration. Based on the parameters of ANOVA, the predicted model for WL rate established by response surface quadratic regression provided an adequate mathematical description of the osmotic dehydration of strawberry.

show abstract

“…Osmotic dehydration is the most reported pretreatment used prior to air-drying [2,4,18,29,39], and it can be used to improve nutritional, sensorial and functional properties of food without changing the integrity of the foods [33,55,56]. However, among emerging new technologies, ultrasonically assisted osmotic dehydration is very promising because the process can be carried out at low temperatures, which reduces the probability of food degradation [31] and permits the removal of moisture content from solids without producing a liquid phase change [18].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

et al. 2015

View full text Add to dashboard Cite

The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30°C. The osmotic pretreatment in sucrose solution was carried out in an incubator at 34°C and agitation of 80 rpm for 210 min. The drying process was conducted in a fixed bed dryer at 70°C. Experimental data were fitted successfully using the Page model for dried fresh and pretreated fruits, with coefficient of determination greater than 0.9992 and average relative error lower that 14.4 %. The diffusional model was used to describe the moisture transfer, and the effective water diffusivity was identified in the order of 10 -9 m 2 s -1 . It was found that drying rates of osmosed fruits were the lowest due to the presence of infused solutes, while the ultrasound pretreatment contributed to faster drying rates. Evaluation of the dried fruit was performed by means of total carotenoids retention. Ultrasound treatments in distilled water prior to air-drying gave rise to dried papayas with retention of carotenoids in the range 30.4-39.8 % and the ultrasonicassisted osmotic dehydration of papayas showed carotenoids retention values up to 64.9 %, whereas the dried fruit without pretreatment showed carotenoids retention lower than 24 %.

show abstract

Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices

Cited by 48 publications

References 13 publications

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Contact Info

Product

Resources

About