Vacuum impregnation for development of new dehydrated products

Fito, P.; Chiralt, Amparo; Baviera, José Manuel Barat; Andrés, Ana; Martı́nez-Monzó, Javier; Martínez‐Navarrete, Nuria

doi:10.1016/s0260-8774(00)00226-0

Cited by 146 publications

(81 citation statements)

References 11 publications

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“…It is noticed that WR of dried kiwifruit slices is significantly lower than that of WL, however WL is higher than SG along all experiments as the time is extend. These results could be explained by water and soluble compounds leach out from kiwifruit tissue to the OS faster than that the uptake of sugar and solutes from the OS during OD (Fito, et al, 2001;Marani, et al, 2007;Tortoe, 2010). Because of the cell membranes are semi-permeable natures they allow water and low molecules size to pass by a greater driving forcethrough them more rapidly than sucrose.…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 94%

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

2016

AJAS

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Food dehydration of fruits is one of the most challenging processes in food technology. In order to optimize the quality of dehydrated fruits novel dry conservation procedures should be developed. Where ventilated hot air dryers'(VHD) produces poor fruit quality. So, different methods were applied to decrease the drawbacks of traditional methods. Kiwifruit slices submitted to steaming and osmotic dehydration (OD) in 60% sucrose solution as pre-treatment followed by VHD was studied. Results revealed that weight reduction (WR), water loss (WL) and solid gain (SG) of kiwifruit were significantly increased as extend of immersion period. Weight reduction (WR) was found to be lower than water loss (WL) during OD. On the other hand, WL was higher than that of SG. Steaming and/or OD as pre-treatment for kiwifruit drying increases the membrane permeability. Moreover, steaming process releases the trapped air from the kiwifruit tissue. Thus increase both water loss (WL) and dehydration efficiency index (DEI). Contrary, decrease moisture content (MC) in the final product. Steaming process is more pronouncing effect than that of OD. Rehydration capacity (RC) of dried kiwifruit slices improves by OD using osmotic solution (60% sucrose) at 40C for 2 hrsas pre-treatment while steaming process has no remarkable effect.

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Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 94%

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

2016

AJAS

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“…The air in porous materials would be changed by the liquid solution, when the impregnating process is realized. [29] Thus, expansion effect was facilitated by impregnation. The edamame dried from AD had bigger pores in local areas, and the microstructure was arrayed closely.…”

Section: Microstructure Changes In Different Drying Processesmentioning

confidence: 99%

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Zhang

Bhandari

et al. 2016

Drying Technology

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To develop a novel dehydrated edamame leisure food, the best edamame from different drying processes was selected to impregnate by different solutions in a vacuum. Microwave drying (MD), pulse-spouted microwave vacuum drying (MVD), vacuum infrared drying (VID), and hot air-drying (AD) were researched, when the drying quality of edamame samples was analyzed for microstructure, color, texture, and flavor. MVD product was found to be the most suitable sample for impregnation. Vacuum impregnation was undertaken with this dried edamame at different impregnated solutions (sucrose, trehalose, and maltose solutions). Through magnetic resonance imaging (MRI) analysis, it was found that three solutions were uniformly distributed in cotyledons after vacuum impregnation. There are some differences in flavor among the impregnated samples in electronic nose. The water state (bound, immobilized and free) in the samples was analyzed during MVD by low-field nuclear magnetic resonance (NMR). The water mobility was found strong in the samples in most of the drying process, and with the progression, the free water gradually disappeared. In the impregnated edamame, the water mobility was much weaker, thus the impregnated edamame can be assumed more suitable for snacks with a longer shelf-life.

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“…In the second step the atmospheric pressure (p2) is restored in the tank for a time (t2), and compression leads to a great volume reduction of the remaining gas in the pores and so to the subsequent inflow of the external liquid in the porous structure. Compression can also reduce the pore size depending on the mechanical resistance of the solid matrix (Fito et al 2001). …”

Section: Introductionmentioning

confidence: 99%

The Use of Vacuum Impregnation Technology to Improve Smoking Process

Sari

Ayudiarti

Gunawan³

2015

KLS

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One of the new technologies contributing to preserve of the original properties of food (as fruit or vegetables or fish) is vacuum impregnation. Vacuum impregnation is one method to preserve foods using vacuum and pressure to fill the porous with osmotic solution. The application of vacuum impregnation had been conducted on smoked processing using liquid smoke for catfish fillet (Pangasius sp) and tilapia fillet (Oreochomis sp). Vacuum impregnation tool was used having 5 kg capacity of fillet product, vacuum pressure at 0.71 kg/cm 2 and range of 0-6 kg/cm 2 impregnation pressure. The research had done using osmotic solution with liquid smoke 1.5% and 17.4 g of salt/liter of water and the tool was set at condition of 0.71 kg/cm 2 vacuum pressure and variations treatment such of vacuum process time (5 and 10 min), impregnation pressure (1 and 2 kg/cm 2 ), and impregnation process time (5, 15, and 25 min). Each treatment was done in two replications. Analysis of these fillets before smoking process such of water content, protein content, fat content, color measurement, and hardness (cutting force). After smoking process these fillets are also analyzed for phenols content. Results showed that based on several parameters of the treatment, smoked fillet of catfish needed 35 minutes with phenol content 0.34 mg/kg and tilapia 25 minutes with 16.40 mg/kg phenol content. Thus by using vacuum impregnation tool could be shortening the smoking process for both of fillet.

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Vacuum impregnation for development of new dehydrated products

Cited by 146 publications

References 11 publications

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

The Use of Vacuum Impregnation Technology to Improve Smoking Process

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