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Air drying kinetics and quality characteristics of oyster mushroom (Pleurotus ostreatus) influenced by osmotic dehydration CIGR Journal
Kaur, Kulwinder; Kumar, Satish; Alam, Mohammad Shafiq.
The study on osmotic pretreatment of oyster mushrooms was carried out in order to remove the moisture prior to further mechanical drying.  Three salt concentration level (10, 15 and 20 g/100 g), two temperature levels of osmotic solution (30 and 45°C) and constant solution to mushroom ratio of 10 (w/v) were selected and the observations on water loss and solid gain were taken at an interval of 30 min up to 300 min.  The osmotically pretreated samples were further dried up to its equilibrium moisture content in a tray drier at 60°C and experimental data were fitted successfully using Page and Henderson & Pabis model.  The osmo-convective dehydrated samples were evaluated for its quality parameters i.e. color (L, a, b, ∆E, C* and h°), rehydration ratio...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oyster mushrooms; Osmotic dehydration; Water loss; Solid gain; Drying; Quality.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2831
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Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices Ciênc. Tecnol. Aliment.
Checmarev,Gerardo; Casales,María Rosa; Yeannes,María Isabel.
Mass transfer kinetics in osmotic dehydration is usually modeled by Fick's law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (a w = 0.64) at different temperatures: 50, 70, and 90 ºC. Peleg rate constant (K1) (h(g/gdm)-1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R²>0.86). The Ea (kJ / mol)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mackerel; Osmotic dehydration; Mass transfer; Temperature effect; Modeling.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013
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Assessment of mass exchange during osmotic dehydration of dragon fruit CIGR Journal
Bobade, Sushant Sukhadev; Nema, Prabhat K.; Nandi, Sujosh.
Water loss, weight reduction, solute gain and water activity were investigated during osmotic dehydration of dragon fruit in binary solution of sucrose and sodium chloride using Response Surface Methodology. Experiments were designed according to Central Composite Rotatable Design (CCRD) with four factors Temperature (30°C to 50°C), sucrose concentration (45% to 55%w/w), NaCl concentration (2.5% to7.5% w/w) and time (150 to 390 min).  Experiments were conducted in a temperature controlled environmental chamber with solution to sample ratio of 10/1 (w/w).       Analysis of variance (ANOVA) was performed to check the adequacy of the fitted models.  The response surface plots showing the interaction of variables were developed in Design-Expert 9.0.1.  For...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Osmotic dehydration; Dragon fruit; Water loss; Solid gain; Weight reduction.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3591
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Convective drying kinetics of osmotically pretreated papaya cubes AGRIAMBI
Ferreira,João P. de L.; Castro,Deise S. de; Moreira,Inacia dos S.; Silva,Wilton P. da; Figueirêdo,Rossana M. F. de; Queiroz,Alexandre J. de M..
ABSTRACT This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya; Osmotic dehydration; Effective diffusivity.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662020000300200
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Desidratação osmótica de abacaxi aplicada à tecnologia de métodos combinados. Repositório Alice
AZEREDO, H. M. C.; JARDINE, J. G..
O objetivo deste trabalho foi a otimização do processo de desidratação osmótica de abacaxi, visando a obtenção de um produto com máxima perda de água e mínima incorporação de sólidos. O processo foi aplicado à Tecnologia de Métodos Combinados, em que a redução no pH e uso de conservantes, todos aplicados em baixos níveis, a fim de se obter um produto similar à fruta fresca.
Tipo: Artigo de periódico Palavras-chave: Métodos combinados; Otimização; Osmotic dehydration; Optimization; Combined methods; Abacaxi; Desidratação Osmótica; Pineapples.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/7874
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Desidratação osmótica na produção de frutas passa e sulfitação. Infoteca-e
CELESTINO, S. M. C..
bitstream/item/75667/1/art-020.pdf
Tipo: Artigo de divulgação na mídia (INFOTECA-E) Palavras-chave: Fruta passa; Sulfito; Fruit; Osmotic dehydration; Sulphitation.; Fruta; Desidratação osmótica; Dried fruit..
Ano: 2009 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/658899
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Effect of process variables on the osmotic dehydration of star-fruit slices Ciênc. Tecnol. Aliment.
Campos,Camila Dalben Madeira; Sato,Ana Carla Kawazoe; Tonon,Renata Valeriano; Hubinger,Míriam Dupas; Cunha,Rosiane Lopes da.
The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Averrhoa carambola; Blanching; Osmotic dehydration; Mass transfer.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200023
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Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) BABT
Silva,Tissiane Mayara da; Argandoña,Eliana Janet Sanjinez; Madrona,Grasiele Scaramal; Moraes,Izabel Cristina Freitas; Haminiuk,Charles Windson Isidoro; Branco,Ivanise Guilherme.
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum chinense; Ascorbic acid; Osmotic dehydration; Drying.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016
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Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures Ciênc. Tecnol. Aliment.
CHECMAREV,Gerardo; CASALES,María Rosa; YEANNES,María Isabel.
Abstract The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films. The color of processed fish can change because of lipids and protein oxidation during storage. Samples were stored at 7, 25 and 35 °C for seven months and kinetic models of 0, 1 and 2 order were applied to describe the color changes. It was observed that an increase in the storage temperature improved the changes in the CIE color values (L*, a* and b*). First-order reaction had the best statistical parameters for a* at the three temperatures tested. The temperature dependence of parameter a* indicated an Arrhenius relationship and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Chub mackerel; Osmotic dehydration; Storage.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119
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Mathematical modelling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var. cerasiforme) Ciênc. Tecnol. Aliment.
AZOUBEL,Patricia Moreira; MURR,Fernanda E. Xidieh.
Osmotic dehydration of cherry tomato as influenced by osmotic agent (sodium chloride and a mixed sodium chloride and sucrose solutions) and solution concentration (10 and 25% w/w) at room temperature (25°C) was studied. Kinetics of water loss and solids uptake were determined by a two parameter model, based on Fick's second law and applied to spherical geometry. The water apparent diffusivity coefficients obtained ranged from 2.17x10-10 to 11.69x10-10 m²/s.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tomat; Osmotic dehydration; Diffusivity.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200017
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Osmotic dehydration of cashew apple in corn syrup: influence of process variables. Repositório Alice
AZOUBEL, P. M.; TONON, R. V.; EL-AOUAR, A. A.; ANTONIO, G. C.; ARAUJO, E. A. F.; RIBEIRO, S. C. A.; MURR, F. E. X..
Cashew apple slices were osmotically treated in corn syrup solids solutions at different concentrations (40-60% w/w), temperatures (30-50oC) and immersion times (90-240min). Temperature was the most important factor affecting water loss, while immersion time was the most significant factor affecting solid gain. The model fitted the experimental data observations accurately, with regression coefficients that varied from 0.92 to 0.99.
Tipo: Parte de livro Palavras-chave: Pesquisa experimental; Apple; Osmotic dehydration; Caju; Desidratação Osmótica; Maça; Corn syrup.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154186
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Osmotic dehydration of catfish (Hypophthalmus edentatus) as a pretreatment, using ternary solutions. Repositório Alice
RIBEIRO, S. da C. A.; AZOUBEL, P. M.; TOBINAGA, S..
A central composite rotatable design was used to evaluate the osmotic dehydration process of catfish (Hypophthalmus edentatusi using three factors: temperature (23- 5rC), NaCI concentration (11.3 - 14.7% w/w) in aqueous solutions containing 30% sucrose and immersion times from (4-14h). Five lcvels of each variable were chosen for ihe study. inc1uding the center point and two axial points. Seventeen combinations were performed, inc1uding three replications of the center point. The best processing conditions were determined using Response Surface Methodology (RSM) to maximize water loss. minimize solids gain and TBA in lhe use of osmotic dehydration as a pretreatment for drying. It was observed that the concentration linear term and cross products:...
Tipo: Parte de livro Palavras-chave: Peixe-gato; Solução ternária; Osmotic dehydration; Ternary solutions; Desidratação osmótica; Hypophthalmus Edentatus; Catfish.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154202
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Osmotic dehydration of papaya (Carica papaya L.): influence of process variables. Repositório Alice
ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X..
Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite...
Tipo: Parte de livro Palavras-chave: Projeto experimental; Osmotic dehydration; Papaya; Mamão; Desidratação osmótica; Carica Papaya.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154164
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Stability of mango cubes preserved by hurdle technology Ciência e Agrotecnologia
Azeredo,Henriette Monteiro Cordeiro de; Araújo,Fátima Beatriz Silva de; Garruti,Deborah dos Santos; Queiroz,Ana Amélia Martins; Pinto,Gustavo Adolfo Saavedra.
Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mango; Hurdle technology; Osmotic dehydration.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000200015
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Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon BABT
Brochier,Bethania; Marczak,Ligia Damasceno Ferreira; Noreña,Caciano Pelayo Zapata.
The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup weight ratio of 1:12, with magnetic stirring at 23ºC and atmospheric pressure. The best results were achieved for glycerol and sorbitol with 80 ± 4% and 81± 1% of water removal and increase of 3.73 ± 0.11 and 4.30 ± 0.16 times in total soluble solids respectively. Maltodextrin did not promote dehydration.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Osmotic dehydration; Osmotic agent; Yacon; FOS; Inulin; Prebiotic.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000100034
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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.) Ciência Rural
Coimbra,Lívia Muritiba Pereira de Lima; Arruda,Hayanna Adlley Santos de; Machado,Erilane de Castro Lima; Salgado,Silvana Magalhães; Albuquerque,Sônia Sousa Melo Cavalcanti de; Andrade,Samara Alvachian Cardoso.
ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Osmotic dehydration; Mass transfer; Diffusion coefficient; Sapodilla.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800204
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Zinc loss during dewatering-impregnation soaking of guava. Repositório Alice
QUEIROZ, V. A. V.; BERBERT, P. A.; BERBERT-MOLINA, M. A.; GRAVINA, G. de A.; QUEIROZ, L. R..
Tipo: Parte de livro Palavras-chave: Osmotic dehydration; Food conservation.; Psidium Guajava.; Minerals..
Ano: 2008 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/491668
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