Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality

Corrêa, Jefferson Luiz Gomes; Justus, Ariana; Oliveira, Letícia Fernandes de; Alves, Guilherme Eurípedes

doi:10.1515/ijfe-2015-0083

Cited by 35 publications

(21 citation statements)

References 53 publications

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“…This outcome shows that OS pretreatment resulted in a significant decrease in the drying time compared with US and OD. Corrêa, Justus, de Oliveira, and Alves (2015) and Xu et al (2014) observed that the application of OS of tomatoes and radish created microchannels within the cell structure, which increased water diffusion, mass transfer, and reduced the total drying time. A similar phenomenon was reported by Liu et al (2013) and Dehghannya et al (2015) for carrot and mirabelle plum, respectively.…”

Section: Effect Of Ntp Methods On the Drying Kinetics Of Gingermentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

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Section: Effect Of Ntp Methods On the Drying Kinetics Of Gingermentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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“…The color brightness coordinate, L * has a range of 0–100 and is the measure of the whiteness value, the chromaticity coordinate, a * measures red when positive and green when negative, on the other hand, the chromaticity coordinate, b * measures yellow when positive and blue when negative. Six random readings for each sample were recorded and presented as means (Corrêa, Justus, Oliveira, & Alves, ).…”

Section: Methodsmentioning

confidence: 99%

Microwave, convective, and intermittent microwave-convective drying of pulsed vacuum osmodehydrated pumpkin slices

Junqueira

Corrêa

Ernesto

2017

J Food Process Preserv

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The drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and intermittent microwave–convective techniques was studied. The samples were pretreated by blanching followed by pulsed vacuum osmotic dehydration. The microwave output power was 780 W. Air temperatures were 30 °C and 60 °C and air velocities were 2.22 and 4.44 m s−1. The final moisture content was set at 0.08 kg [H2O] kg−1 [dry matter]. The drying kinetics were obtained and fitted with the Fick's model and the Page's empirical correlation. Color, water activity, shrinkage, and rehydration were evaluated. Shorter drying times, higher diffusivity and better color quality were obtained by employing microwave. Convective experiments carried out to higher water activity and lower shrinkage. For describing the drying behavior, the better adjustment was reached by the Page's empirical correlation. Practical applications The pumpkin (Cucurbita moschata Duch.) is well known as an important source of carotenoids, vitamins and minerals. After the harvest, techniques are required to assist the preservation of fruits, once they present high moisture contents. Microwave drying is an alternative method to preserve temperature‐sensitive compounds and to economize energy and time. Microwave energy combined with other drying methods can improve the drying efficiency as well as the quality of food products which is far better than that achievable by the application of each method alone. This study investigates the efficacy of convective, microwave and intermittent microwave–convective drying techniques for osmodehydrated pumpkin slices. The mathematical models provide information about the processes. It was also evaluated the changes on physical characteristics of the product after drying.

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“…But after an appropriate duration of ultrasonic treatment, spongy texture with the structuring of new microscopic channels developed, which was probably conducive to the effective penetration and migration of osmotic agents. Due to the ultrasonication pretreatment, microjets were generated by the cavitation process, which caused the forced injection of solids into the food (Correa et al, ). Nowacka, Tylewicz, Laghi, Dalla Rosa, and Witrowa Rajchert () while studying the ultrasonic‐assisted OD of kiwifruit also microscopically observed an increased average cross‐sectional area of the cells impacted by the ultrasounds, which could also promote mass diffusion.…”

Section: Resultsmentioning

confidence: 99%

“…However, the significant interaction effect of the immersion time and ultrasonication treatment time suggested that sucrose was the most effective osmotic agent for realizing the highest weight reduction values after 8 hr of ultrasonic assisted (10 min) OD. Correa et al () hypothesized that ultrasonication pretreatment time highly influenced the mass transfer as it promoted the alteration of the internal and external resistances via boundary layer alteration and the formation of microscopic channels thus resulting into increased in weight reduction.…”

Section: Resultsmentioning

confidence: 99%

Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel

Kumari

Yadav

et al. 2020

J Food Process Engineering

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The study was aimed to evaluate the effect of different osmotic agents (sucrose, maltodextrins, and stevia, 50° brix conc.), immersion time (2–8 hr), and ultrasonication treatment (33 KHz, for 2, 5 and 10 min) on water loss, solid gain, weight reduction and subsequent air drying (45°C) behaviour of sweet lime peel. Irrespective of immersion time, the average water loss, solid gain, and weight reduction were observed to be maximum with sucrose as osmotic agent followed by maltodextrins and stevia, respectively. There was only a slight increase in the values of water loss, solid gain, and weight reduction during the ultrasonic‐assisted osmotic dehydration. Sucrose was observed to be the best osmotic agent for osmo‐convective drying of the sweet lime peel. The ultrasound pretreated (10 min, 33 kHz) and sucrose‐osmosed sweet lime peel when subjected to air‐drying, the moisture content was decreased from 28.70 to 1.91%. The values of R2, adjusted R2, and RMSE and residuals analysis indicated that Page model satisfactorily described the drying behavior of sweet lime peel. Practical applications Peels are the main by‐products of sweet lime processing for juice manufacturing. The fruit waste is very rich in pectin and potentially valuable bioactive compounds including antioxidants. The findings of this study may prove instrumental in designing the osmo‐convective drying technology for the sweet lime peel. Since OD can contribute to the retention of useful bioactive compounds and the dried sweet lime peel in its powder form has high concentration of pectin, it can find useful applications in the health industry and food industry especially in processed products such as jams, jellies, or bakery products like biscuit and bread with added functionality and nutraceutical properties. The utilization of osmotically dried sweet lime peel will not only add to the income of sweet lime fruit processors but also provide an avenue for its waste disposal also.

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Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality

Cited by 35 publications

References 53 publications

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Microwave, convective, and intermittent microwave-convective drying of pulsed vacuum osmodehydrated pumpkin slices

Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel

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