Optimization of osmotic dehydration of melons followed by air‐drying

Teles, Ulisses M.; Fernandes, Fabiano A. N.; Lima, A.S.; Maia, Geraldo Arraes; Figueiredo, Raimundo Wilane de

doi:10.1111/j.1365-2621.2005.01134.x

Cited by 58 publications

(42 citation statements)

References 14 publications

(13 reference statements)

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“…The increase in the osmotic solution concentration (trials 11, 12, and the central points) also led to an increase in water loss and solids gain of the star-fruit samples, which could be explained by the greater concentration gradient between the fruit and the solution resulting in a greater dehydration driving force, which was also observed by Teles et al (2006) in the osmotic dehydration of melons at 65 °C. Table 3 shows the values of the Peleg's parameters adjusted to the osmotic dehydration kinetics data.…”

Section: Osmotic Dehydration Kineticsmentioning

confidence: 60%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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Section: Osmotic Dehydration Kineticsmentioning

confidence: 60%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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“…The selection of the experimental duration was based on previous work in which it was observed that after 30 min the changes in water loss, solid gain and tissue structure were only slight. 14,16,20 The experiments with ultrasound were carried out in separate 250 mL Erlenmeyer flasks to avoid interference between samples and runs. The water/fruit ratio was set at 4 : 1 (w/w), which was also used in the ultrasound-assisted osmotic dehydration experiments.…”

Section: Ultrasound Pretreatmentmentioning

confidence: 99%

Effect of ultrasound‐assisted osmotic dehydration on cell structure of sapotas

2009

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BACKGROUND: Drying is a traditional way of fruit preservation. Because of the high energy costs associated with air-drying, osmotic dehydration is often applied as a pretreatment to reduce air-drying time. Ultrasound is an emerging technology with several applications in food processing. The effect of ultrasound on fruit tissue depends on the tissue structure and composition, and ultrasound might be beneficial to improve air-drying efficiency, with consequent reduction in process costs. In this study the effect of ultrasound and ultrasound-assisted osmotic dehydration on sapota tissue structure was evaluated.

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“…The weight ratio between the fruit and the pretreatment solution was 1:4 to avoid dilution effects. [15] The ultrasonic pretreatments were carried out using two ultrasonic baths (Unique models USC25 and USC40, Indaiatuba, Brazil; internal dimensions: 24 × 14 × 9 cm; volume: 2.7 L) without mechanical agitation. The operating frequency of one bath was 25 kHz and the other bath operated at 40 kHz.…”

Section: Pretreatmentmentioning

confidence: 99%

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Garcia-Noguera¹,

Oliveira²,

Gallão³

et al. 2010

Drying Technology

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Pretreatment of fruits prior to drying has shown success in reducing drying time and costs. In this work, ultrasound-assisted osmotic dehydration has been implemented as a method to increase water diffusivity and reduce drying time in strawberries. Strawberry halves were immersed in distilled water and in two different concentrations of sucrose solutions while pretreatment time and ultrasonic frequency levels were varied to determine their effect on drying time, water loss, and soluble solids gain. A microscopic analysis was carried out to evaluate the formation of microchannels and other changes to the fruit tissue structure. Greater sucrose concentration used in ultrasound-assisted osmotic dehydration resulted in greater water loss with greatest loss observed for the strawberry halves pretreated for 45 min in a 50% w/w sucrose solution. The pretreatment carried out for 30 min employing an osmotic solution of 50% w/w of sucrose resulted in the highest drying rate among the pretreatments. Osmotic dehydration used alone during pretreatment increased total processing time, whereas osmotic dehydration combined with ultrasonic energy during pretreatment reduced total processing time and increased effective water diffusivity. Cell distortion and breakdown were observed not only in pretreatments employing ultrasound-assisted osmotic dehydration but in conventional osmotic dehydration. Formation of microchannels through ultrasonic application and effects of osmotic pressure differential were considered to be largely responsible for reducing drying time for strawberry halves.

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Optimization of osmotic dehydration of melons followed by air‐drying

Cited by 58 publications

References 14 publications

Effect of process variables on the osmotic dehydration of star-fruit slices

Effect of process variables on the osmotic dehydration of star-fruit slices

Effect of ultrasound‐assisted osmotic dehydration on cell structure of sapotas

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

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