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Kaur B, Rana P, Sridhar K. Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin (
Citrus reticulata
) peel. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Balpreet Kaur
- Department of Food Engineering & Technology Sant Longowal Institute of Engineering and Technology Longowal India
| | - Priya Rana
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu Taiwan
| | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de l’œuf INRAE, L'Institut Agro ‐ Agrocampus Ouest Rennes France
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. AQUACULTURE AND FISHERIES 2020. [DOI: 10.1016/j.aaf.2020.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Giannoglou M, Koumandraki H, Andreou V, Dermesonlouoglou E, Katsaros G, Taoukis P. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02484-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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5
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Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09203-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Sharma M, Dash KK. Effect of ultrasonic vacuum pretreatment on mass transfer kinetics during osmotic dehydration of black jamun fruit. ULTRASONICS SONOCHEMISTRY 2019; 58:104693. [PMID: 31450370 DOI: 10.1016/j.ultsonch.2019.104693] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/05/2019] [Accepted: 07/14/2019] [Indexed: 06/10/2023]
Abstract
The study investigates the effects of novel combination of ultrasound and vacuum pre-treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was conducted under three different conditions namely atmospheric osmotic dehydration (AOD), vacuum pre-treated osmotic dehydration (VOD), ultrasonic vacuum pre-treated osmotic dehydration (USVOD). The changes in water and solute content during osmotic dehydration were fitted to Peleg model to predict the equilibrium moisture and solute content values. The adequacy of Weibull distribution model for predicting the moisture and solute contents during osmotic dehydration at different temperatures were assessed. The effective diffusivity of samples in AOD, VOD and USVOD were estimated by application of Fick's second law. The high regression coefficient (R2 > 0.9) and low χ2 value represented the suitability of Peleg model for predicting equilibrium moisture and solute content and Weibull model for predicting both moisture and solute fraction in jamum fruit during AOD, VOD and USVOD processes. Both vacuum and ultrasound vacuum pretreatment enhanced the moisture loss and solute uptake during osmotic dehydration. The results showed the osmotic drying rate was significantly influenced by different pre-treatment techniques and both vacuum and ultrasonic vacuum pretreatment process enhanced moisture loss and solute uptake during osmotic dehydration. The effective moisture and solute diffusivity were highest in ultrasonic vacuum pretreated samples and the values at 30-50 °C temperature were ranged from 8.53 × 10-10 to 9.27 × 10-10 m2/s and 3.81 × 10-10 to 4.39 × 10-10 m2/s respectively. The results were interrelated to changes in tissue structure caused by application of vacuum and ultrasonic vacuum pretreatment.
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Kshirod K Dash
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India.
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Dimakopoulou-Papazoglou D, Katsanidis E. Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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8
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Dermesonlouoglou EK, Giannakourou MC. Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1240-1249. [PMID: 30066457 DOI: 10.1002/jsfa.9296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 06/15/2018] [Accepted: 07/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Peach is a perishable fruit of great importance for the Greek food export market which is prone to rapid deterioration after harvesting. Its short shelf life can be substantially prolonged by applying an appropriate osmotic dehydration (OD) pre-treatment, which is a mild, non-thermal procedure. The aim of this study was to describe mass transfer and quality retention induced by the OD process. RESULTS Peach pieces were immersed in tertiary solutions of glycerol, erythritol, steviol glucosides and mineral salts at pre-selected OD conditions (25-45 °C for 3-240 min, wfruit /wsolution = 1:5). Water loss (WL), solid gain (SG), water activity (aw ) as well as representative quality indices (colour, texture) were measured during OD, showing that osmotically dehydrated peach presented significant aw reduction (from 0.97 to 0.88) combined with quality retention. CONCLUSION This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, aw , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Maria C Giannakourou
- Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
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Cichowska J, Figiel A, Stasiak-Różańska L, Witrowa-Rajchert D. Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions. Foods 2019; 8:foods8010020. [PMID: 30634517 PMCID: PMC6352030 DOI: 10.3390/foods8010020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 01/01/2019] [Accepted: 01/09/2019] [Indexed: 11/16/2022] Open
Abstract
The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter-true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg's, Kelvin⁻Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg's model can be satisfactorily supplemented by Kelvin⁻Voigt and Burgers model for better prediction of OD within the particular periods of the process.
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Affiliation(s)
- Joanna Cichowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego St., 51-630 Wrocław, Poland.
| | - Lidia Stasiak-Różańska
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
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Efficiency of Osmotic Dehydration of Apples in Polyols Solutions. Molecules 2018; 23:molecules23020446. [PMID: 29462977 PMCID: PMC6017076 DOI: 10.3390/molecules23020446] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 02/12/2018] [Accepted: 02/14/2018] [Indexed: 11/24/2022] Open
Abstract
The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.
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Campus M, Cauli E, Scano E, Piras F, Comunian R, Paba A, Daga E, Di Salvo R, Sedda P, Angioni A, Zurru R. Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1882-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Chaguri L, Sanchez MS, Flammia VP, Tadini CC. Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1839-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ramya V, Jain NK. A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12440] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- V. Ramya
- Department of Processing and Food Engineering; CTAE, MPUAT; Udaipur 313001 Rajasthan India
| | - N. K. Jain
- Department of Dairy and Food Technology, CDFST, MPUAT; Udaipur Rajasthan India
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Ahmed I, Qazi IM, Jamal S. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.003] [Citation(s) in RCA: 147] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mazzuca Sobczuk T, Ibáñez González M, Molina Grima E, Chisti Y. Forward osmosis with waste glycerol for concentrating microalgae slurries. ALGAL RES 2015. [DOI: 10.1016/j.algal.2015.02.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Brochier B, Marczak LDF, Noreña CPZ. Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1432-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Delgado T, Pereira J, Baptista P, Casal S, Ramalhosa E. Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Checmarev G, Casales MR, Yeannes MI, Bevilacqua AE. Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus
) Slices in Salt and Glycerol Solution at Different Temperatures. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12120] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gerardo Checmarev
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - María Rosa Casales
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - María Isabel Yeannes
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - Alicia Eva Bevilacqua
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- CIDCA; Universidad Nacional de La Plata; La Plata Buenos Aires Argentina
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Karizaki VM, Sahin S, Sumnu G, Mosavian MTH, Luca A. Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1012-5] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0546-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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KARGOZARI MINA, MOINI SOHRAB, EMAM-DJOMEH ZAHRA. PREDICTION OF SOME PHYSICAL PROPERTIES OF OSMODEHYDRATED CARROT CUBES USING RESPONSE SURFACE METHODOLOGY. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00436.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pattanapa K, Therdthai N, Chantrapornchai W, Zhou W. Original article: Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02353.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rózek A, García-Pérez JV, López F, Güell C, Ferrando M. Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mahayothee B, Udomkun P, Nagle M, Haewsungcharoen M, Janjai S, Mueller J. Effects of pretreatments on colour alterations of litchi during drying and storage. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1051-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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