Use of ultrasound for osmotic dehydration. The case of potatoes

Goula, Athanasia M.; Kokolaki, Maria; Daftsiou, Eleni

doi:10.1016/j.fbp.2017.07.008

Cited by 47 publications

(34 citation statements)

References 63 publications

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“…It is recognized that quality characteristics and physical properties of food may undergo changes during US treatment (Fernandes, Gallão, & Rodrigues, 2009;Fernandes, Gallão, et al, 2008;Goula et al, 2017;Kentish & Ashokkumar, 2011;Rajewska & Mierzwa, 2017) and OD process (Fernandes et al, 2009;Nowacka, Tylewicz, Romani, Dalla Rosa, & Witrowa-Rajchert, 2017), but also during further storage (Wang, 2006). However, while changes due to process have received more attention, evolution of quality during storage of these type of product are seldom assessed.…”

Section: Introductionmentioning

confidence: 99%

“…In liquid medium it results in compression and expansion of material, called "sponge effect", and formation of cavitation bubbles. The application of ultrasound may have an influence on physical and chemical properties of plant tissue due to creation of microscopic channels and formation of free radicals (Goula et al, 2017;Knorr, Zenker, Heinz, & Lee, 2004;McClements, 1995;Simal, Benedito, S anchez, & Rossell o, 1998;Witrowa-Rajchert, Wiktor, Sledz, & Nowacka, 2014). Moreover, ultrasound coupled with thermal treatment leads to better bacterial inactivation in comparison to only thermal treatment (Zenker, Heinz, & Knorr, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…The result is a partial dewatering impregnation, which allows an increase of the shelf-life of OD material (Goula, Kokolaki, & Daftsiou, 2017;Kaymak-Ertekin, F. & Sultanolu, 2000; Sled z, Radoj cin et al, 2015; Rzą ca, Witrowa-Rajchert, Tylewicz, & Rosa, 2009;Tylewicz et al, 2011). However, this process is long and often requires the acceleration of mass transfer using traditional methods as agitation and rotation or new techniques as for example ultrasound (Deng & Zhao, 2008;Fernandes, Oliveira, & Rodrigues, 2008;Goula et al, 2017;Nowacka, Tylewicz, Laghi, Dalla Rosa, & Witrowa-Rajchert, 2014). Ultrasound (US) is an air vibration in the frequency from 20 kHz to 100 MHz.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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a b s t r a c tCranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions -61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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“…When the fruit is immersed into an osmotic solution, there is a critical concentration, below which tissue takes up water; but above it, dewatering of tissue occurs (Goula et al, 2017). In this condition, osmotic pressures of the osmotic solution and inside the cells are equals (Bellary & Rastogi, 2012).…”

Section: Resultsmentioning

confidence: 99%

Study of osmotic dehydration of kiwi fruit using sucrose solution

Brochier

Inácio

Noreña

2019

Braz. J. Food Technol.

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Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.

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“…Different studies have used vacuum pulsing (Martins et al, 2019), ohmic heating (Coelho et al, 2019), electrodialysis (Xue et al, 2018), high pressure (Shinwari and Rao, 2018), microwave (Leonelli and Mason, 2010), and high-power ultrasound (Polachini et al, 2019;Goula et al, 2017), in order to accelerate mass transfer rates. Ultrasound is a promising emerging technology in the food processing industry, as it is innovative, achieving important results generally complementary to classical techniques, such as salting (Sharma and Dash, 2019).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer in beef: effect of crossbreeding and ultrasound application

Sanches

Silva

Barbosa

et al. 2021

Sci. agric. (Piracicaba, Braz.)

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Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied.

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Use of ultrasound for osmotic dehydration. The case of potatoes

Cited by 47 publications

References 63 publications

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Study of osmotic dehydration of kiwi fruit using sucrose solution

Mass transfer in beef: effect of crossbreeding and ultrasound application

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