Mass transfer during osmotic dehydration of pineapple rings

Beristaín, C.I.; Azuara, Ebner; Cortes, Raul; Garcı́a, Hugo S.

doi:10.1111/j.1365-2621.1990.tb01117.x

Cited by 124 publications

(61 citation statements)

References 6 publications

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“…925.10) AOAC (2005). The data obtained were used for determining the kinetics of water loss (WL) and solid gain (SG) using Equations (1) and (2) (Beristain, Azuara, Cortés, & García, 1990). All treatments were random and performed in duplicate.…”

Section: Experimental Od Kineticsmentioning

confidence: 99%

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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The aim of this study was to evaluate the effect of osmotic dehydration of ginger on the properties of color, total polyphenol content (TPC) and antioxidant capacity (AC). Fresh samples were pretreated with scalding (100°C/1.0 minute). Water loss (WL) and solid gain (SG) kinetics were performed using three sucrose concentrations: 35%, 50% and 65% at three temperatures: 40°C, 55°C and 70°C. WL and SG simulated kinetics by Diffusion model for cubes averaged a R 2 of 0.95. The diffusivities for water and solid by Fick's Law obtained maximum values of 6.81 × 10 −7 and 2.65 × 10 −7 m 2 /s, respectively. WL results were obtained up to 60.83% and SG 32.24%. Ginger treatments without blanching (GWB) at 40°C with 35% and 50% sucrose, respectively, showed a similar fresh ginger color. The GWB treatments showed the higher TPC using 50% sucrose at 40°C (753 μg GAE/mL) and AC (341.96 mg AAE/mL).Keywords: osmotic dehydration; total polyphenol content; water loss; Zingiber officinale var. Grand Cayman El objetivo de este estudio fue evaluar el efecto de la deshidratación osmótica de jengibre sobre las propiedades del color, contenido de polifenoles totales (CPT) y la capacidad antioxidante (CA). Las muestras frescas fueron pretratadas con escaldado (100°C/1.0 minuto). Las cinéticas de pérdida de agua (PA) y ganancia de solidos (GS) se realizaron con tres concentraciones de sacarosa: 35, 50 y 65% a tres temperaturas: 40, 55 y 70°C. Las cinéticas de PA y GS simuladas por el modelo de Difusión para cubos promediaron una R 2 de 0,95. Los difusividades de agua y sólidos calculadas por la Ley de Fick obtuvieron valores máximos de 6,81 × 10 −7 y 2,65 × 10 −7 m 2 /s, respectivamente. Los resultados de PA obtuvieron hasta un 60,83% y la GS hasta un 32,24%. Los tratamientos de jengibre sin escaldar (GSE) a 40°C con 35 y 50% de sacarosa respectivamente, mostraron un color similar al jengibre fresco. Los tratamientos GSE mostraron el mayor CPT utilizando 50% de sacarosa a 40°C (753 mg EAG/mL) y CA (341,96 mg EAA/mL).Palabras clave: deshidratación osmótica; contenido de polifenoles totales; pérdida de agua; Zingiber officinale var. Gran Caimán

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Section: Experimental Od Kineticsmentioning

confidence: 99%

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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“…Figure 1b, c show that the highest b* values were obtained with larger volumes of added juice and longer cooking times for both the albedo and the syrup. Beristain et al (1990), investigating the osmotic dehydration of pineapple at atmospheric pressure, observed a predominance of water loss over solid gain during the osmotic dehydration process. According to the authors, this was due to the fact that it is difficult for sucrose to diffuse through the cell wall on account of its high molecular weight; the contrary occurred with the water molecules, whose diffusion was thus favored.…”

Section: Resultsmentioning

confidence: 99%

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

et al. 2013

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The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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“…In case of 30°C temperature water loss was 34.67%, 30.44% and 24.24% whereas solid gain was 17.20%, 13.25% and 9.40% for 60:15°brix sugar-salt, 25°brix salt and 60°brix sugar solutions concentration respectively. Osmotic dehydration is the two way mass transfer diffusion process and it is strongly affected by processed temperature and time of immersion Farkas and Lazar (1969); Hope and Vital (1972); Beristain et al, (1990); Alam et al, (2013). Temperature can be one of the advantageous factors to complete osmotic dehydration rapidly but same time higher temperature affects colour and flavor of product.…”

Section: Effects Of Change In Temperature On Osmotic Dehydration Behamentioning

confidence: 99%

Studies on Drying of Osmotically Dehydrated Onion Slices

Vinoda¹,

Paradkar²,

Kumar³

2017

Int.J.Curr.Microbiol.App.Sci

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Mass transfer during osmotic dehydration of pineapple rings

Cited by 124 publications

References 6 publications

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

Studies on Drying of Osmotically Dehydrated Onion Slices

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