Kinetics and Quality Aspects of Canadian Blueberries and Cranberries Dried by Osmo-Convective Method

Grabowski, S; Marcotte, M.; Quan, Dong; Taherian, Ali R.; Zareifard, Mohammad Reza; Poirier, Michel; Kudra, Tadeusz

doi:10.1080/07373930601120563

Cited by 51 publications

(40 citation statements)

References 4 publications

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“…Interestingly, the halved berries provided nearly the same amount of moisture loss when compared to the whole berry. is is in contrast to Grabowski et al [23], who found that cutting the berries in half increased the moisture diffusion by about 100-fold when compared to the mass transfer through the cranberry skin and overall by about a 4.5% increase in moisture loss over the length of the process. ere are a few possible explanations for this change, including a smaller solution-sample contact area in a spray setup when compared to a traditional immersion setup.…”

Section: Resultscontrasting

confidence: 50%

“…Halved berries were cut in half along the equator by hand just prior to treatment. Finally, for chemical peeling the berries were placed in 0.5% NaOH for 3 min at 25 ∘ C, quickly rinsed in tap water, blotted dry, and then placed in the MWODS setup as outlined by Grabowski et al [23]. Each sample was prepared in triplicate, and the results averaged for Figure 2.…”

Section: Methodsmentioning

confidence: 99%

“…Sample Determination. In this study some initial tests were performed in order to select a sample type because previous authors [23] made reference towards difficulty in working with cranberries for an osmotic dehydration process because of the resistance against water and solids transfer provided by the waxy skin that encases the fruit. For this series of tests frozen berries were thawed in room temperature water as previously described.…”

Section: Methodsmentioning

confidence: 99%

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Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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Microwave-osmotic dehydration of cranberries was evaluated under continuous �ow medium spray (MWODS) conditions aer some pretreatments. A central composite rotatable design was used with three input variables at �ve levels (temperature, 33 ∘ C-67 ∘ C; sucrose concentration, 33 ∘ B-67 ∘ B; and contact time, 5-55 min). Responses were moisture loss (ML), solids gain (SG), and weight reduction (WR) as well as color and texture parameters. e responses were related to process variables using response surface methodology and statistical analysis: each model was tested for lack of �t to assure nonsigni�cance (and each process variable was tested for signi�cance ( or . Temperature was found to have the most prominent effect as it was signi�cant with all drying (ML, SG, and WR) and quality (hardness and chewiness) parameters, while contact time was found to be signi�cant with ML and WR. Concentration wasn�t found to be signi�cant for any response. Increasing skin pretreatment severity generally promoted SG but had little effect on ML. e exception was chemical peeling, which favored ML but had no effect on SG. Overall, MWODS enables food dehydration in a much faster period of time than conventional osmotic dehydration (COD), while speci�cally promoting moisture loss over solids gain.

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Section: Resultscontrasting

confidence: 50%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Wray

Ramaswamy

2013

International Journal of Microwave Science and Technology

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“…Defrozen raspberries were osmo-dehydrated initially at low pressure (for 8 min) and then at ambient pressure (4 h). Grabowski et al (2007) performed a chemical pretreatment. Cranberries were dipped into 0.5-2.0 % NaOH solution for 3 min at 20°C; 3 % sodium oleate and ethyl oleate were also tested.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Kucner

Klewicki

Sójka

2012

Food Bioprocess Technol

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The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65°Brix sucrose solution for 5 to 240 min at 30-70°C. The pretreatment methods used included: fruit immersion in boiling water (15 s) and in 0.5 % NaOH solution (15 s at 95°C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35±5 kHz, 500 W, for 15 min.) and at low pressure (0.92 kgcm −1 ), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6 mL/ 90 g of fruits; 30 min at approx. 22°C) and lipase (enzyme activity of 750 PGU/mL; 0.7 mL/90 g of fruits; 30 min at approx. 22°C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70°C, but such temperatures led to substantial losses of phenolic compounds (by 15-30 % after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26 % (after 1 h of dehydration at 30°C) with a low loss of phenolic compounds (4 %). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80 % after 1 h of dehydration) and petunidin-3-glucoside (over 78 %).

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“…The amount of nutrients decreases to a various degree, which mostly depends on the type of dehydrated material and the conditions of the process. The use of suboptimal parameters of osmotic dehydration may not only adversely aff ect the texture of the fruits, but also decrease the nutritional value of the fi nal product (18,19).…”

Section: Introductionmentioning

confidence: 99%

Osmotic Concentration of Gooseberry Fruits – The Influence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid Content

Kucner

Klewicki

Sójka

et al. 2014

Food. Technol. Biotechnol.

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SummaryThe objective of the study is to assess the infl uence of temperature, time and enzymatic pretreatment on the osmotic concentration of gooseberry fruits (cultivar Biały Triumf). The fruits were osmotically concentrated in a sucrose solution at 65 °Brix and 40 to 70 °C for 5 to 240 min. Two experimental procedures were employed. In the fi rst procedure, prior to concentration the fruits were immersed in the solution containing lipolytic enzymes, and then in the solution containing pectinolytic enzymes. In the second procedure, pectinolytic enzymes were added to the sucrose solution. The kinetics of the osmotic concentration was studied based on the changes in dry ma er content, water loss, and solid gain. Higher temperature and longer process time led to higher values of the mentioned parameters. A er 1 h of concentration at 40 °C, dry ma er content was 13.9 %, while at 70 °C it was 20.4 %. The use of pectinolytic enzymes during osmotic concentration resulted in higher eff ectiveness of the process. A er 2 h of concentration with the use of pectinolytic enzymes, solid gain was seven times higher than that in the control sample. Enzymatic treatment with lipase and pectinase before concentration also increased solid gain during osmotic concentration (up to twelve times a er 2 h at 40 °C). The lower processing temperature, the higher retention of phenolic compounds in fruits was observed. The retention of phenolics was the highest at 40 °C (92.2 % at 2 h). Among organic acids (malic, shikimic and citric), the highest retention was exhibited by citric acid; at 1 h of concentration, its fraction in the obtained fruit syrup content was from 95.9 to 83.1 % as compared to the starting material.

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Kinetics and Quality Aspects of Canadian Blueberries and Cranberries Dried by Osmo-Convective Method

Cited by 51 publications

References 4 publications

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Osmotic Concentration of Gooseberry Fruits – The Influence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid Content

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