Recent developments in osmotic dehydration: methods to enhance mass transfer

Rastogi, N. K.; Raghavarao, K.S.M.S.; Niranjan, Keshavan; Knorr, Dietrich

doi:10.1016/s0924-2244(02)00032-8

Cited by 312 publications

(277 citation statements)

References 34 publications

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“…Due to its low permeability the barrier to the osmotic solution, both water and substances dissolving in vacuolar sap increases (Kucner et al, 2013). Because of the slowness in solid-liquid mass transfer, several methods have been considered to accelerate the kinetics of this process (Cárcel, et al, 2007;Rastogi et al, 2002), among others the application of pulsed vacuum (Escriche et al, 2000), centrifugal forces (Azuara et al, 1996), electrical fields (Ade-Omowaye et al, 2003;Rastogi et al, 1999) or high intensity ultrasound (Cárcel, et al, 2007;Kowalski and Szadzińska, 2014;Mulet et al, 2003;Siucińska and Konopacka, 2014).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Mierzwa

Kowalski

2016

Chemical and Process Engineering

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The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Mierzwa

Kowalski

2016

Chemical and Process Engineering

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“…sugar, salt etc.). A driving force for water removal is set up because of a difference in osmotic pressure between the food and its surrounding solution, while the complex cellular structure of food acts as a semipermeable membrane (Torreggiani 1993;Raoult-Wack 1994;Collignan et al 2001;Rastogi et al 2002;Cath et al 2006). Lowering a w in the range 0AE97-0AE95 leads to microbial growth rate reduction and further, below a level specific to each micro-organism, to inhibition (Christian 2000).…”

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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“…En este estudio, so´lo serı´a posible reutilizar la DO en 2 ciclos consecutivos de marinado (sin reacondicionamiento intermedio), para no modificar las caracterı´sticas del producto, con D:S de 6:1. Por otra parte, RomeroBarranco et al (2001) y Rastogi et al (2002), entre otros, sugieren reacondicionar las DO entre ciclos de marinado, con tres propo´sitos principales: ajustar la concentracio´n de los solutos utilizados, eliminar algunos componentes provenientes del producto (agua, a´cidos orga´nicos, partı´culas, grasas, pigmentos, etc.) que puedan afectar a la calidad sensorial, quı´mica y/o microbiolo´gica del producto siguiente, y para evitar el desarrollo de microorganismos.…”

Section: Relacio´n Ma´sica Entre Disolucio´n Osmo´tica Y Salmo´n (D:s)unclassified

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Larrazábal

Escriche

Camacho

2010

CyTA - Journal of Food

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The effect of the weight ratio solution:salmon, recycling of marinated solution and addition of antimicrobial compounds (citric acid and potassium sorbate) were evaluated in terms of the compositional (moisture, sodium chloride and saccharose) and sensorial characteristics of marinated salmon. The selected processing conditions were: solution:salmon ¼ 6:1, citric acid ¼ 400 mg/L and potassium sorbate ¼ 5 g/L of DO, because they did not affect either the transfer of mass or the sensory characteristics of the product. After processing, the salmon was vacuumpacked and stored at 5 8C for 29 days. Chemical (N-BVT and TBARS), sensorial (color, odor, firmness and appearance) and microbial changes (mesophiles, enterobacteria and sulphite-reducers) and the exudation were determined at 1, 8, 15, 22 and 29 days of conservation. The shelf life of refrigerated marinated salmon was found to be limited to 22 days as mesophiles and enterobacteria exceeded the admitted levels: 1.8610 6 ufc/g and 1.4610 4 ufc/ g, respectively. However, the chemical, physical and sensorial characteristics remained acceptable up to 29 days of preservation.

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Recent developments in osmotic dehydration: methods to enhance mass transfer

Cited by 312 publications

References 34 publications

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

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