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

Khin, Mya Mya; Zhou, Weibiao; Yeo, Shi Yun

doi:10.1016/j.jfoodeng.2006.12.005

Cited by 71 publications

(37 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The final concentration of the solute uptake at the end of the treatment never exceeded 5 % or 0.05 g glucose / g dry sample mass . Similar results were reported by Khin et al (2007), when working with Fuji apples. As the osmotic treatment progressed, it was noticed that the loss of water in the beginning of the osmosis led to softening of the apple discs.…”

Section: Production Of Apple Chipssupporting

confidence: 88%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

View full text Add to dashboard Cite

The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

show abstract

Section: Production Of Apple Chipssupporting

confidence: 88%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

View full text Add to dashboard Cite

show abstract

“…In this case, the lack of solid gain could be due to its high molar mass, which decreased its permeability through the yacon matrix; just the expected effect as wall material. This phenomena was in accordance with the results reported by Khin et al (2007) who studied the effect of maltodextrin coating on mass transfer during osmotic dehydration of apple cubes. Since coating serves as an extra barrier to the mass transfers during osmotic dehydration, both solute uptake and water loss are reduced in coated food materials.…”

Section: Moisture Contentsupporting

confidence: 93%

“…The complex cellular structure of the food acts as a semi-permeable membrane. Because the membrane is not completely selective, it results in two countercurrent mass transfer flows: diffusion of water from food to solution and diffusion of solute from solution to food (Raoult-Wack 1994;Rastogi and Raghavarao 1997;Khin et al 2007;HermanLara 2012). The OD keeps some properties of fresh food such as texture, color, flavor, nutritional value and, when performed prior to a drying process, reduces the thermal injury of the food, drying time and energy consumption (Khin et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Because the membrane is not completely selective, it results in two countercurrent mass transfer flows: diffusion of water from food to solution and diffusion of solute from solution to food (Raoult-Wack 1994;Rastogi and Raghavarao 1997;Khin et al 2007;HermanLara 2012). The OD keeps some properties of fresh food such as texture, color, flavor, nutritional value and, when performed prior to a drying process, reduces the thermal injury of the food, drying time and energy consumption (Khin et al 2007). The main requirements for a solution to be used as the osmotic agent are its high water solubility, low cost, have a positive effect on the sensory properties and ensure the stability of the final product (Dionello et al 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Brochier

Marczak

Noreña

2014

Braz. arch. biol. technol.

View full text Add to dashboard Cite

show abstract

“…However, the lowest hardness (ca 730 G) is found in HP samples. According to Khin et al (2007), the turgor pressure determines hardness of apple tissue. Thus, the texture of apple is significantly affected by the cell structure arrangement and final water content when different drying methods are used.…”

Section: Textural Attributesmentioning

confidence: 99%

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chong

Figiel

Law

2013

Food Bioprocess Technol

View full text Add to dashboard Cite

Apple cubes of 15 mm were dried naturally without adding any chemical preservative using various drying methods namely intermittent hot air-dehumidified air drying with cyclic temperature profile and step-up temperature profile, heat-pump-assisted (HP) drying, convective vacuum-microwave (C/VM) drying, and heat pump vacuum-microwave (HP/VM) drying. The drying kinetics of apple samples dehydrated by different methods was divided into characteristic drying periods and fitted with empirical models, which gave high value of determination coefficient. The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time). The drying time was affected by effective diffusivity ranging from 3.522×10 −8 to 1.431×10 −6 m 2 /min depending on the drying technique used. It was found that combined drying which apply vacuum microwave (C/VM, HP/VM) gave the lowest values in hardness and chewiness. In addition, HP/VM drying gave the highest retained total polyphenol content, antioxidant activity, and the best appearance quality.

show abstract

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

Cited by 71 publications

References 10 publications

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Contact Info

Product

Resources

About