Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying

Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango

“…It has been reported that the osmotic pretreatment of fruit in sugar solutions resulted in a decrease in the equilibrium moisture content. Similar results were reported in the study of Singh & Mehta (2008), Noshad et al (2012) and Udomkun et al (2015) for carrots, quinces and papayas, respectively. The types of the sugars present in the fruit affect the shape of the moisture sorption isotherms of fruits.…”

“…The types of the sugars present in the fruit affect the shape of the moisture sorption isotherms of fruits. This is because their solubilization properties are different due to the differences in the binding site availability and bound energy of different structures (Moreira et al, 2009;Udomkun et al, 2015). The equilibrium moisture content of mango cubes osmotically pretreated in sucrose (S45) was higher than that of the samples osmotically pretreated in glucose (G45) at the same a w .…”

“…Drying is the most common preservation method for mangoes and other tropical fruits. Osmotic dehydration of fruits before drying can enhance taste and maintain their structural characteristics (Udomkun et al, 2015). Osmotic dehydration involves the immersion of cut fruit pieces in a concentrated sugar solution, resulting in the removal of water from tissues and the uptake of soluble solids (Noshad et al, 2012).…”

“…Any change in the ratio between the crystallised and dissolved forms affects the amount of water that the material can bind. In addition, the different types of sugar found in food, such as sucrose and glucose, show different degrees of affinity to water (Udomkun et al, 2015).…”

Adsorption Isotherms of Kiwifruit Dried by Different Drying Methods

“…Five different models (Oswin, Halsey, Lewicki, Peleg and GAB) were examined to simulate the experimental data and Lewicki model was found to be most suitable for best representation of experimental data. Udomkun et al (2015) investigated the sorption characteristics of fresh, osmotically-pretreated and dried papaya samples. Sorption isotherms of papayas, dried with hot air at 70°C after osmotic pre-drying, were obtained at temperatures of 30, 50 and 70°C.…”