Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)

Park, Kil Jin; Bin, Adriana; Brod, Fernando Pedro Reis; Park, Tatiane Hae Kyung Brandini

doi:10.1016/s0260-8774(01)00118-2

Cited by 104 publications

(151 citation statements)

References 3 publications

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“…The equation paramweters do not exhibit a trend either with the increase of solution concentration at the same temperature or with the increase of temperature at a constant solution concentration. Similar conclusions were made by Park et al (2002).…”

Section: Discussionsupporting

confidence: 88%

“…A high initial rate of water removal and solid gain, followed by a slower removal (and gain) in the later stages was observed. Several research groups have published similar curves for osmotic dehydration of foods (COLLIGNAN; RAOULT-WACK, 1994; KAYMAK-ERTEKIN; SULTANOGLU, 2000;PARK et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

“…This equation was redefined in terms of soluble solids and moisture content. Park et al (2002) rewrote the same Equation 1 as:…”

Section: Introductionmentioning

confidence: 99%

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Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

Antonio

Azoubel

Murr

et al. 2008

Ciênc. Tecnol. Aliment.

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Section: Discussionsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

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Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

Antonio

Azoubel

Murr

et al. 2008

Ciênc. Tecnol. Aliment.

Self Cite

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“…With these parameters, it was possible to model the kinetics of the DD process, in regarding the dimensionless moisture content and the process time (Figure 3). From the two models, the Page's equation fit better the experimental data (Table 4), which it was also observed in other researches about DD and fruits (Park et al, 2002;Silva et al, 2003).…”

Section: Modeling Of Mass Transfer Kineticsupporting

confidence: 78%

Osmotic dehydration of yellow melon using red grape juice concentrate

2016

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The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick's equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg's equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%).Keywords: vacuum osmotic dehydration; effective diffusivity; fruit juice concentrate.Practical Application: Dsmotic dehydration of water-rich food using fruits juices concentrate represent a viable technological alternative to offer a healthy and ready-to-eat product and having a water activity that could ensure an extended shelf life reducing post-harvest losses.

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“…The results for moisture and solid contents obtained in each trial were fitted to Peleg's equation (PELEG, 1988) (Equation 4), an empirical model that has been used by some researchers to describe the osmotic dehydration kinetics (ATARÉS; CHIRALT; GONZÁLEZ-MARTÍNEZ, 2008;AZOUBEL;MURR, 2004;PARK et al, 2002).…”

Section: Blanchingmentioning

confidence: 99%

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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Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)

Cited by 104 publications

References 3 publications

Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

Osmotic dehydration of yellow melon using red grape juice concentrate

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

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