Effect of process variables on the osmotic dehydration of star-fruit slices

Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization

In the present work, osmotic dehydration (OD) was applied as a pretreatment to hot air drying of banana slices and the effect of OD parameters on mass transfer characteristics, color profile was analysed. Principal component analysis (PCA) of OD process revealed that solid gain, weight reduction, water loss and total soluble solids were positively correlated with each other but were found to be negatively correlated with moisture content (MC) of sample. Response surface methodology was used for optimizing the OD of banana slices and and the optimum conditions were 61.26°Brix sucrose concentration at 50 °C for 6 h, resulting in moisture reduction from 75 to 49.78%. PCA-biplot of osmo-air drying (OAD) process showed the association among response parameters, which further revealed a positive correlation of MC with bioactive components. Additionally, OAD samples were also studied for microstructure and Fourier Transform Infra-red analysis. Addition of calcium lactate to sucrose solution resulted in preserving the firmness and bioactive components during osmosis, in addition to fortifying the sample with calcium. The present study provides new possibilities for food industries in preserving the ripe banana and developing calcium fortified functional food products.

Osmotic dehydration: More than water loss and solid gain

The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.

Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Drying is essential in lowering the water activity and increasing the shelf stability of perishables. Thus, this study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties; that is, Anna F1, Kilele, Prostar F1, and Riogrande during drying. Prepared quarters were treated by spraying with 0.5% sodium metabisulfate, 0.5% calcium chloride, and distilled water. The quarters were oven dried at 50°C, 60°C, and 70°C to 13% moisture content. Lycopene, β carotene, total phenolics, color, and moisture content were determined in both the fresh and dried samples. Initial moisture content among the four varieties did not differ significantly and ranged between 94.2 and 94.6%. Results showed that the main effects were significant (p < .05) on all measurable variables. Significantly (p < .05) higher retention levels in lycopene, β carotene, total phenolics, and lightness was observed in chemically pretreated samples compared to the control during drying.

Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration

Osmotic dehydration (OD) of carambola slices were carried out using glucose, sucrose, fructose and glycerol as osmotic agents with 70°Bx solute concentration, 50°C of temperature and for time of 180min. Glycerol and sucrose were selected on the basis of their higher water loss, weight reduction and lowers solid gain. Further the optimization of OD of carambola slices (5mm thick) were carried out under different process conditions of temperature (40-60°C), concentration of sucrose and glycerol (50-70°Bx), time (180min) and fruit to solution ratio (1:10) against various responses viz. water loss, solid gain, texture, rehydration ratio and sensory score according to a composite design. The optimized value for temperature, concentration of sucrose and glycerol has been found to be 50°C, 66°Bx and 66°Bx respectively. Under optimized conditions the effect of ultrasound for 10, 20, 30min and centrifugal force (2800rpm) for 15, 30, 45 and 60min on OD of carambola slices were checked. The controlled samples showed 68.14% water loss and 13.05% solid gain in carambola slices. While, the sample having 30min ultrasonic treatment showed 73.76% water loss and 9.79% solid gain; and the sample treated with centrifugal force for 60min showed 75.65% water loss and 6.76% solid gain. The results showed that with increasing in treatment time the water loss, rehydration ratio were increased and solid gain, texture were decreased.