Studies on Drying of Osmotically Dehydrated Apple Slices

Paradkar, Vikas; Sahu, Gourav

doi:10.20546/ijcmas.2018.711.077

Cited by 6 publications

(3 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Solid gain (Figures 4a, b and c) was significantly higher at all concentrations for the 2.5 mm thick slice compared to 5 and 10 mm... The results are similar to those of [11,23,37] for osmotic dehydration of plantain slices. All authors reported a decrease in the rate of water loss and solids gain with increase in slice thickness.…”

Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 80%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

View full text Add to dashboard Cite

Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being transformed into flour. Osmotic dehydration (OD) is a critical step in the flour production process because it enhances the nutritional and sensory quality of the flour. There are concerns to use alternative osmotic agents to sucrose and salts to avoid their high content in the final product which have an adverse effect on the health of consumers. Suitable alternatives are low-calorie sugars (LCS) because they have low glycemic indices but which unfortunately have not been tested for the OD of plantain. The aim of this work was to study the osmotic dehydration of unripe plantain using a commonly consumed commercial LCS (Sussli) as an osmotic agent. The influence of process variables (thickness, concentration, sample/solution ratio and temperature) on mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) were evaluated. All parameters studied had a significant influence on weight loss and solid gain. The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models. Plantain slice of thickness 5 mm, LCS solution concentration of 50% at ambient temperature (25 ± 2°C), and a sample/solution ratio of 1:10 (w/v) was judged best for osmotic treatment of plantains in LCS. Under these conditions the weight loss and solid gain were 20% and 1.73% respectively. The Peleg model best described the dehydration kinetics with the highest R2 (0.999) and the least RMSE.

show abstract

Section: Effect Of Concentration On Moisture Loss and Solid Gainsupporting

confidence: 80%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…Freeze‐drying is a very common drying technique especially beneficial for thermally sensitive materials. Freeze‐drying used to produce high‐quality products because it works under high pressure and low temperature.Many works of literature reported that the application of freeze‐drying in various fruits such as kiwi, guava, strawberry, tomato, ginger, garlic, pumpkin, apple etc (Ciurzyńska, 2014; Fante & Norena, 2015; Hawlader et al., 2006; Paradkar & Sahu, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Mishra

Upadhyay‬

Jaiswal

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

In this era class of foods, such as specialty food or modified food, which enhances health benefits over the normal nutrient are known as functional food which is closely associated with drying operation (Mohite et al., 2020). Drying is the most effective and economic process for perishable food preservation. Since, fruits contain more than 80% moisture content and come under perishable food (Orsat et al., 2006). Dehydration is an old preservation method in which moisture percentage and free water are reduced from fruits employing heated air to reduced microbial and biological activity. Since, most foods are available in the market on a seasonal basis, so it may not be available throughout the year (Aggrawal et al., 2018). The drying process involves in major part of the agricultural sector and the food processing industry such as pickles, sauces, ready-to-eat food preparations have drying is an essential unit operation in it (Barnwal et al., 2014).

show abstract

“…This process is preferred over others due to their vitamin and minerals, color and flavor retention property (Hobbi and Siddiqui, 2009). Osmotic dehydration is one of the potential preservation techniques which produce high quality products ] Sutar and Gupta (2007), Gourav et al (2017) and Paradkar and Sahu, (2018)[. Also, the use of osmotic dehydration as a pretreatment before various processes, e.g.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Quality of Dried Carrots Using Osmotic and Solar Dehydration

Badee

Ismail

Helmy

et al. 2019

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

The present investigation was carried out to study the effect of incorporation of osmotic dehydration (OD) and drying methods on the quality of carrot slices (gross chemical composition, dehydration parameters, microbiological count and sensory attributes) immediately, after dehydration and during storage at room temperature (25± 3° C) for 6 months. Carrot slices were soaked in different sucrose solutions 15%(C1), 40%(C2), 20-40% (C3) and 20-40%(C4) with adding sodium metabisulphite (0.3%). Osmotic dehydration was followed by two drying methods (solar sun hood and solar cabinet driers). Results indicated that consecutive osmotic solution(C4) succeeded in releasing ≥45%of the moisture content from fresh carrot. Osmosis succeeded in reducing drying ratio of carrot (from 6.52:1 to 2.86:1), also, carrot slices which were osmotically dehydrated prior to drying were preferably rehydrated than non-treated ones. On the other hand, both drying methods as well as sucrose solution at different concentrations didn't affect the contents of different minerals (macro or micro ones). Total carotenoides decreased as a result of dehydration process; however, the lowest decrement was recorded for C4 treatment, with the two dehydration methods (sun hood and cabinet dryers).With regard to total bacterial count, osmo-dried carrot samples are bacteriologically accepted as specified in the Egyptian Standards. Furthermore, obtained results clearly showed that the color, taste, odor , texture and overall acceptability recorded a high rating in a consecutive sucrose solution concentrationC3 (20-40%). It can be concluded from this investigation that osmotic dehydration with sucrose solution positively affect the transfer process of solids, led to water loss and weight reduction during osmotic, besides, a consecutive concentration of 20-40% and solar drying could prolong self-life of the carrot slices, with gaining high rating of the sensory attributes concerning color, taste, odor and texture of carrot after 6 months of storage (25 ± 3° C).

show abstract

Studies on Drying of Osmotically Dehydrated Apple Slices

Cited by 6 publications

References 4 publications

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Improvement of Quality of Dried Carrots Using Osmotic and Solar Dehydration

Contact Info

Product

Resources

About