Osmotic Dehydration of Tropical Fruits and Vegetables

Falade, Kolawole O.; Igbeka, J. C.

doi:10.1080/87559120701593814

Cited by 47 publications

(31 citation statements)

References 89 publications

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“…The main advantage of OD is the retention of vitamin and minerals, color, flavor and taste of dehydrated plant material. On the other hand, OD achieves water loss ranging from 30 to 50 % of the fruits' initial weight [126].…”

Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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Section: Future Prospectsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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“…The mathematical models employed to describe the OD process are usually based on Fick's diffusion law (Corrêa et al, 2008;Falade and Igbeka, 2007;Rastogi et al, 2002;Rastogi and Raghavarao, 2004). However, according to Fito (1994), the increased mass transfer rate due to the vacuum application cannot be satisfactorily explained using the classical, diffusional and osmotic mechanisms.…”

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa

Pereira

Vieira

et al. 2010

Journal of Food Engineering

132

114

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a b s t r a c tThe effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60°Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum application. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accuracy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model.

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“…According to Saurel et al (1994a), at higher temperatures and long process times transfers are controlled by diffusion phenomena. Thus, inadequate dehydration parameters may lead to unfavorable changes in the dehydrated material, including the loss of semipermeability of cell membranes and substantial losses of valuable nutrients (Chiralt and Talens 2005;Falade and Igbeka 2007) as well as high sugar impregnation, which increases the caloric value of the product. During dehydration of frozen fruits, where penetration of the fruit tissue by osmotic substance is more intensive as the structure of cellular material is more damaged (Ohnihisi et al 2003), the dehydration principle is also based on an overall diffusion mechanism (Saurel et al 1994b).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Kucner

Klewicki

Sójka

2012

Food Bioprocess Technol

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The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65°Brix sucrose solution for 5 to 240 min at 30-70°C. The pretreatment methods used included: fruit immersion in boiling water (15 s) and in 0.5 % NaOH solution (15 s at 95°C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35±5 kHz, 500 W, for 15 min.) and at low pressure (0.92 kgcm −1 ), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6 mL/ 90 g of fruits; 30 min at approx. 22°C) and lipase (enzyme activity of 750 PGU/mL; 0.7 mL/90 g of fruits; 30 min at approx. 22°C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70°C, but such temperatures led to substantial losses of phenolic compounds (by 15-30 % after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26 % (after 1 h of dehydration at 30°C) with a low loss of phenolic compounds (4 %). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80 % after 1 h of dehydration) and petunidin-3-glucoside (over 78 %).

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Osmotic Dehydration of Tropical Fruits and Vegetables

Cited by 47 publications

References 89 publications

Drying Technologies: Vehicle to High-Quality Herbs

Drying Technologies: Vehicle to High-Quality Herbs

Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

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