Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) – The influence of ultrasound on process kinetics and product quality

Kroehnke, Joanna; Radziejewska‐Kubzdela, Elżbieta; Biegańska-Marecik, Róża; Musielak, Grzegorz; Mierzwa, Dominik

doi:10.1016/j.ultsonch.2020.105377

Cited by 39 publications

(24 citation statements)

References 52 publications

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“…Increase in color change has also been reported in the ultrasound and osmo-dehydrated samples of kiwifruits and plums followed by the convective drying (Kroehnke et al, 2021;Rahaman et al, 2019).…”

Section: Effects On Colormentioning

confidence: 55%

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Mehta

Singh

et al. 2021

J Food Process Engineering

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The present work aimed to investigate the effect of ultrasound pretreatment on osmotic dehydration of aonla slices. The aonla slices were subjected to an ultrasonic treatment with a frequency of 40 kHz for 10 min and then subjected to osmotic dehydration in 60 Bx sucrose solution for 300 min. Empirical models such as Azuara, Peleg, Weibull, Page, and Crank model were utilized to predict the kinetics of water loss and solid gain. Artificial Neural Network technique was also used to predict the

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Section: Effects On Colormentioning

confidence: 55%

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Mehta

Singh

et al. 2021

J Food Process Engineering

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“…Considering the phenolic compounds and antioxidant activity, Siucińska et al [120] observed that prolonged application of US (longer than 90 min) during OD process caused a loss of about 10% of TPC and anthocyanin in osmo-dried sour cherries. Similarly, UOD caused a decrease of TPC in semi-dried and dried apricot [90] and dried kiwifruit [109], while a higher retention of TPC and antioxidant activity was noticed in dried plum [110] and dried garlic [48]. Finally, no effect on the retention of TPC in dried strawberries was observed [114].…”

Section: Functional Properties Of the Product Treated With Us Before Or During Odmentioning

confidence: 92%

“…When fruits and vegetables were subjected to the further drying, different behaviors in pigments were observed depending on both pretreatment and drying process parameters. For kiwifruits, Kroehnke et al [109] observed a decrease of carotenoid as well as TPC in UOD samples compared to OD ones, while a better retention of these compounds was achieved when hybrid US-assisted conventional drying was applied. Better preservation of total carotenoids in UOD treated samples was observed in died at low temperature carrot samples [96] and in dried apricot subjected combined UOD and pectin + citric acid coating [119].…”

Section: Functional Properties Of the Product Treated With Us Before Or During Odmentioning

confidence: 99%

“…In turn, a better or unchanged color of UOD samples in comparison to OD was noted for bananas [107], kiwifruits [108] and pomegranate arils [24]. However, when the UOD material was dried, the changes were more visible [109][110][111]. For instance, Rahaman et al [110] reported a significant decrease of lightness, a*, b* and chroma parameters of UOD plum, which were explained by increased Maillard reactions.…”

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confidence: 97%

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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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“…The moisture ratio during drying of the hog plum fruits at any time; t was calculated using Eq. (1) (Kumari et al, 2020;Kroehnke et al, 2021).…”

Section: Moisture Ratiomentioning

confidence: 99%

Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

Ojediran

Okonkwo

Olaniran

et al. 2021

Heliyon

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Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) – The influence of ultrasound on process kinetics and product quality

Cited by 39 publications

References 52 publications

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

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