Kinetics of dehydration and appreciation of the physicochemical properties of osmo‐dehydrated plum

Abstract

The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo‐dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose–sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo‐dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N‐mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo‐dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo‐dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo‐dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature.

Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches

“…This result indicates that the maximal DMC level of the peaches, which can be achieved in 6-hour lyophilization process, is statistically significantly, p < 0.05, lower than the DMC level obtained in the shortest osmodehydration pretreatment. These results can be explained by the fact that lyophilization is a process that requires a long operation period for high dehydration effects [18], while osmotic dehydration is the process that provides the highest dehydration rates at the beginning of the process [19].…”

Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices

“…The process of reintroducing moisture to dried fruit or vegetables product to reach similar moisture levels as in its initial situation is called rehydration 17 . Dried kiwifruit slices were weighed (M 0 ) and immersed for 20 min in water (200 mL) at 50 °C.…”

Detection of adulterants and evaluate the quality of selected commercial pickles and chutneys collected from various local markets in Jashore, Bangladesh

“…A wide variety of spicy dishes and condiments are referred to as chutney. Chutney is made in a similar manner like jam, with the addition of salt, vinegar, and spices (Pervin et al, 2021). In pickle industry, adulteration has found a unique way.…”