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Kvapil MF, Rodríguez SDC, Qüesta AG, Mascheroni RH. Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (
Cucurbita moschata
) and further polymeric film selection for packaging and refrigerated storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14827] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Florencia Kvapil
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL) CONICET‐Universidad Nacional de Santiago del Estero (UNSE) Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Silvia del Carmen Rodríguez
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL) CONICET‐Universidad Nacional de Santiago del Estero (UNSE) Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Agronomía y Agroindustrias UNSE Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Ana Gabriela Qüesta
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Agronomía y Agroindustrias UNSE Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Rodolfo Horacio Mascheroni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CICPBA CONICET‐Universidad Nacional de La Plata (UNLP) 47 y 116 La Plata Buenos Aires1900Argentina
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Gong C, Zhang H, Yue J, Miao Y, Jiao S. Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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3
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Pei F, Xiao K, Chen L, Yang W, Zhao L, Fang Y, Ma N, Mariga AM, Hu Q. Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom ( Agaricus bisporus). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2213-2223. [PMID: 30996455 DOI: 10.1007/s13197-019-03707-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2019] [Accepted: 03/06/2019] [Indexed: 11/28/2022]
Abstract
Button mushroom (Agaricus bisporus) slices were dehydrated using ultrasound-assisted osmotic dehydration (UOD), and three osmotic agents including sucrose, glucose and sodium chloride were investigated for their effects on the mass transfer characteristics, average density and microstructure. Different mathematical models were selected to describe the osmotic behaviours, and the effective moisture (D m) as well as solid diffusivities (D s) during UOD were also calculated. The results showed that, during UOD, button mushrooms had the highest D m values in the sodium chloride solutions, and they had the highest D s values in the glucose solutions, which indicated that faster moisture and solid transfers could occur in these two osmotic solutions, respectively. Moreover, the Weibull model provided the best fit for the UOD curves of button mushrooms under the study's operating conditions, which showed good predictability for the moisture and solid contents of the button mushrooms during UOD. In addition, sucrose agents were suggested for use in the UOD of button mushrooms due to the better microstructure of the products as well as the appropriate rates of effective moisture and solid diffusivities during UOD. This study provides a theoretical basis for the deep processing of mushrooms and other food products.
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Affiliation(s)
- Fei Pei
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - KunPeng Xiao
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Lifu Chen
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Wenjian Yang
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Liyan Zhao
- 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yong Fang
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Ning Ma
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Alfred Mugambi Mariga
- 3Faculty of Agriculture and Environmental Studies, Chuka University, Tharaka Nithi County, P.O Box 109-60400, Kenya
| | - Qiuhui Hu
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
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Zhao JH, Xiao HW, Ding Y, Nie Y, Zhang Y, Zhu Z, Tang XM. Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology 2017; 54:1527-1537. [PMID: 28559612 DOI: 10.1007/s13197-017-2584-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2017] [Accepted: 03/09/2017] [Indexed: 11/28/2022]
Abstract
Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55 °C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55 °C provided better retention of quality than rubbery state storage at -18 °C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.
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Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Box 194, No.17 Qinghua East Road, Beijing, 100083 China
| | - Yang Ding
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ying Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Yu Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Zhen Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
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García-Toledo JA, Ruiz-López II, Martínez-Sánchez CE, Rodríguez-Miranda J, Carmona-García R, Torruco-Uco JG, Ochoa-Martinez LA, Herman-Lara E. Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1039068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0117] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, osmotic dehydration of seedless guava was studied through response surface methodology. Seedless guava cubes were dehydrated in sucrose solution at different concentration (30–50% w/w), temperature (30–50°C) and immersion time (15–240 min) with respect to weight reduction, solid gain and water loss. A Box–Behnken design was used to determine the optimum processing conditions that yield maximum weight reduction, water loss and minimum solid gain. The models developed for all responses were significant (p<0.05). The response surface plots were constructed to show the interaction of process variables. Optimum process conditions were found to be sucrose concentration of 33.79% w/w, temperature of 30.00°C and immersion time of 240 min through desirability function method. At these optimum points, weight reduction, solid gain and water loss were found to be 0.189 (gg−1), 0.050 (gg−1) and 0.237 (gg−1), respectively.
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Akbarian M, Ghanbarzadeh B, Sowti M, Dehghannya J. Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince Slices. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12229] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina Akbarian
- Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz PO Box 51666-16471 Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz PO Box 51666-16471 Iran
| | - Mahmoud Sowti
- Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz PO Box 51666-16471 Iran
| | - Jalal Dehghannya
- Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz PO Box 51666-16471 Iran
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Zhao JH, Hu R, Xiao HW, Yang Y, Liu F, Gan ZL, Ni YY. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12388] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jin-Hong Zhao
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Rui Hu
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194, No.17 Qinghua East Road Beijing 100083 China
| | - Yang Yang
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Fang Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Zhi-Lin Gan
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303, No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
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ABD HAMID RAFIDAH, MOHD ISA NOORHIDAYAH, SURIANI ARSAD SITI, MAT SAHRI MISKANDAR, AINI IDRIS NOR, MOHD NOR FATIHANIM. LOW-TEMPERATURE STORAGE (WITH AND WITHOUT VACUUM) AND OSMOTIC TREATMENTS IN PALM HEART ( ELAIES GUINEENSIS) PRESERVATION. J FOOD PROCESS PRES 2013. [DOI: 10.1111/j.1745-4549.2011.00654.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Badwaik LS, Choudhury S, Borah PK, Deka SC. Optimization of Osmotic Dehydration Process of Bamboo Shoots in Mixtures of Sucrose and Sodium Chloride Solutions. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00807.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laxmikant S. Badwaik
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sumita Choudhury
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Pallab Kumar Borah
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
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Yadav AK, Singh SV. Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 2012; 51:1654-73. [PMID: 25190823 DOI: 10.1007/s13197-012-0659-2] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2011] [Accepted: 02/07/2012] [Indexed: 11/28/2022]
Abstract
The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables. This process is preferred over others due to their vitamin and minerals, color, flavor and taste retention property. In this review different methods, treatments, optimization and effects of osmotic dehydration have been reviewed. Studied showed that combination of different osmotic agents were more effective than sucrose alone due to combination of properties of solutes. During the experiments it was found that optimum osmosis was found at approximately 40 °C, 40 °B of osmotic agent and in near about 132 min. Pretreatments also leads to increase the osmotic process in fruits and vegetables. Mass transfer kinetics study is an important parameter to study osmosis. Solids diffusivity were found in wide range (5.09-32.77 kl/mol) studied by Fick's laws of diffusion. These values vary depending upon types of fruits and vegetables and osmotic agents.
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Affiliation(s)
- Ashok Kumar Yadav
- Department of Chemical Engineering and Technology, Institute of Technology, Banaras Hindu University, Varanasi, 221005 India
| | - Satya Vir Singh
- Department of Chemical Engineering and Technology, Institute of Technology, Banaras Hindu University, Varanasi, 221005 India
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Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0471-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Azarpazhooh E, Ramaswamy HS. Evaluation of Factors Influencing Microwave Osmotic Dehydration of Apples Under Continuous Flow Medium Spray (MWODS) Conditions. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0446-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Quintero-Chávez R, Quintero-Ramos A, Jiménez-Castro J, Barnard J, Márquez-Meléndez R, de J. Zazueta-Morales J, Balandrán-Quintana RR. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0358-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Gokhale SV, Lele SS. Optimization of Convective Dehydration of Beta vulgaris for Color Retention. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0359-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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LARRAZÁBAL-FUENTES MARÍAJOSÉ, ESCRICHE-ROBERTO ISABEL, CAMACHO-VIDAL MARÍADELMAR. USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON (SALMO SALAR) PRODUCTION. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00278.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Larrazábal MJ, Camacho MM. CARACTERÍSTICAS DEL SALMÓN MARINADO EN SECO Y POR INMERSIÓN EN DISOLUCIÓN OSMÓTICA CHARACTERISTICS OF THE SALMON MARINATED IN DRY AND FOR IMMERSION IN OSMOTIC SOLUTION. ACTA ACUST UNITED AC 2008. [DOI: 10.1080/11358120809487623] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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