Journal articles: 'Osmotic dehydration spent solutions'

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Germer, Sílvia Pimentel Marconi, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, and Neliane Ferraz de Arruda Silveira. "Fruit dragée formulated with reused solution from pineapple osmotic dehydration." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 806–13. http://dx.doi.org/10.1590/s0100-204x2017000900013.

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Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1), polyphenols (154 mg GAE 100-1 g), carotenoids (220 μg 100 g-1), and potassium (330 mg 100 g-1). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

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Warczok, J., M. Ferrando, F. López, A. Pihlajamäki, and C. Güell. "Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations." Journal of Food Engineering 80, no. 1 (May 2007): 317–26. http://dx.doi.org/10.1016/j.jfoodeng.2006.06.003.

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Singh, Kaushlendra, and Litha Sivanandan. "Hydrothermal Carbonization of Spent Osmotic Solution (SOS) Generated from Osmotic Dehydration of Blueberries." Agriculture 4, no. 3 (September 17, 2014): 239–59. http://dx.doi.org/10.3390/agriculture4030239.

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Knežević, Violeta, Vladimir Filipović, Biljana Lončar, Milica Nićetin, Tatjana Kuljanin, Ljubinko Lević, and Lato Pezo. "Re-use of Osmotic Solution OF OSMOTIC SOLUTION." Analecta Technica Szegedinensia 8, no. 1 (January 11, 2014): 72–76. http://dx.doi.org/10.14232/analecta.2014.1.72-76.

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In this paper the re-use of osmotic solution after osmotic treatment has been studied. A large amount of used osmotic solution remaining after the process is one of the major unsolved problems of osmotic treatment process. This problem has both ecological and economic aspects that should be concerned.Pork meat cubes were treated in three different osmotic solutions diluted with distilled water (R1 -sugar beet molasses, R2 – solution of salt and sucrose and R3 - combination of R1 and R2 solutions in a 1:1 mass ratio). Osmotic process has been observed during 5 hours, at temperature of 35oC and atmospheric pressure. Osmotic treatment has been performed simultaneously in concentrated solutions and diluted solutions (dilutions were obtained by mixing the solution and water in the mass ratio of 7:1 and 3:1). Parameters monitored during osmotic treatment were: dry mater content (DMC), water loss (WL), solid gain (SG) and osmotic dehydration efficiency index (DEI).Maximum values of these parameters were obtained in the dehydration with concentrated solutions, while recorded values in diluted solutions were much lower.The results show that the least effect on the osmotic process efficiency, when the osmotic concentration is lowered, has been observed for solution R3. This conclusion indicates that molasses is good osmotic solution with the possibility of re-using in successive processes of osmotic dehydration, with minimal treatment of reconstitution to original values of concentration.

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Romero Barranco, C., M. Brenes Balbuena, P. Garcı́a Garcı́a, and A. Garrido Fernández. "Management of spent brines or osmotic solutions." Journal of Food Engineering 49, no. 2-3 (August 2001): 237–46. http://dx.doi.org/10.1016/s0260-8774(00)00204-1.

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Bchir, Brahim, Haifa Sebii, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia, and Mohamed Ali Bouaziz. "Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology." Horticulturae 7, no. 9 (August 28, 2021): 268. http://dx.doi.org/10.3390/horticulturae7090268.

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This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory due to the high solid gain. Therefore, the sorbitol osmotic agent seems to be the most suitable for the osmotic dehydration of pomegranate seeds. The optimal condition for maximum water loss (38.61%), weight reduction (37.77%), and effective diffusivity (4.01 × 10−8 m2/s) and minimum solid gain (−0.37%) were 13.03 min, 27.77 °Brix, and 37.7 °C, using a sorbitol solution. Results of texture and color revealed the major impact of erythritol and sorbitol osmotic agents on seed characteristics during the osmotic dehydration process.

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Santos Falcão Filho, Ronaldo dos, Rennan Pereira de Gusmão, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Edvaldo Vasconcelos Carvalho Filho, and Anoar Abbas El-Aouar. "Osmotic Dehydration of Pineapple Stems in Hypertonic Sucrose Solutions." Agricultural Sciences 06, no. 09 (2015): 916–24. http://dx.doi.org/10.4236/as.2015.69088.

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WARCZOK, J., M. GIERSZEWSKA, W. KUJAWSKI, and C. GUELL. "Application of osmotic membrane distillation for reconcentration of sugar solutions from osmotic dehydration." Separation and Purification Technology 57, no. 3 (November 15, 2007): 425–29. http://dx.doi.org/10.1016/j.seppur.2006.04.012.

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Kowalski, Stefan, and Dominik Mierzwa. "Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)." Chemical and Process Engineering 32, no. 3 (September 1, 2011): 185–94. http://dx.doi.org/10.2478/v10176-011-0014-6.

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Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carotaL.)This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.

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Mayor, Luis, Ramón Moreira, Francisco Chenlo, and Alberto M. Sereno. "Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity." Defect and Diffusion Forum 258-260 (October 2006): 575–85. http://dx.doi.org/10.4028/www.scientific.net/ddf.258-260.575.

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Chesnut and pumpkin fruits were dehydrated with osmotic solutions of sucrose and NaCl at 25°C. These food materials have different structure, composition and porosity. Water loss and solids gain kinetics were experimentally determined and modeled using a diffusional model. In spite of the several mass transfer mechanisms taking place along with diffusion during osmotic dehydration, the modeling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes. Water and sucrose transfer rates during osmotic dehydration with sucrose solutions are independent on the initial food material characteristics; however they seem to be related with the permeability of these components to a sucrose layer formed in the surface of the samples. In the case of osmotic dehydration with sodium chloride solutions, the coefficients of diffusion show a dependence on food material characteristic and higher values of these coefficients for pumpkin (more porous material) were found.

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Sirousazar, Mohammad. "Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 581. http://dx.doi.org/10.24925/turjaf.v5i6.581-585.821.

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Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.

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Kowalski, Stefan J., Joanna M. Łechtańska, and Justyna Szadzińska. "Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment." Chemical and Process Engineering 34, no. 1 (March 1, 2013): 51–62. http://dx.doi.org/10.2478/cpe-2013-0005.

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Abstract This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

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Jengsooksawat, Sirasa, and Sawanit Aichayawanich. "Influence of Osmotic Agent Concentration and Drying Temperature on the Osmotic Dehydration of Pomelo." Advanced Materials Research 554-556 (July 2012): 1466–69. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1466.

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This research aimed to study on the optimum condition for osmotic dehydration of pomelo. The experimental procedure was divided into 2 sections. For first section, the effect of sucrose solution concentration (50, 60, and 70 oBrix) on osmotic rate and moisture content of osmotic dehydrated pomelo were evaluated. After that, the effects of drying temperature (50, 65, and 80oC) on quality of osmotic dehydrated pomelo including, odor, texture, taste, and color were determined. The experimental results showed that the osmotic dehydration rate of pomelo were 6.4, 9.4, and 9.6 oBrix/hr when the pomelo was immersed in 50, 60, and 70 oBrix sucrose solutions, respectively. The moisture content of osmotic dehydrated pomelo which immersed in 70oBrix was lowest. The osmotic dehydrated pomelo that was immersed in 70 oBrix sucrose solutions and dried at 50oC has highest quality.

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Cichowska, Joanna, Łukasz Woźniak, Adam Figiel, and Dorota Witrowa-Rajchert. "The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue." Periodica Polytechnica Chemical Engineering 64, no. 4 (October 11, 2019): 530–38. http://dx.doi.org/10.3311/ppch.14096.

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The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.

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Antonio, Graziella Colato, Patrícia Moreira Azoubel, Fernanda Elizabeth Xidieh Murr, and Kil Jin Park. "Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions." Ciência e Tecnologia de Alimentos 28, no. 3 (September 2008): 696–701. http://dx.doi.org/10.1590/s0101-20612008000300028.

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Telis, V. R. N., R. C. B. D. L. Murari, and F. Yamashita. "Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions." Journal of Food Engineering 61, no. 2 (February 2004): 253–59. http://dx.doi.org/10.1016/s0260-8774(03)00097-9.

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Mayor, L., R. Moreira, F. Chenlo, and A. M. Sereno. "Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions." Journal of Food Engineering 74, no. 2 (May 2006): 253–62. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.003.

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Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (July 1, 2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in three aqueous solution of fructose (40, 60 and 80%), during 3 h of process at temperatures of 20 °C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in the sliced apples and pears. Fructose concentration and osmosis time induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of pear slices.

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Muszyński, Siemowit, Krzysztof Kornarzyński, and Bożena Gładyszewska. "Osmotic Dehydration of Apples Under Reduced Pressure Conditions." Agricultural Engineering 20, no. 3 (September 1, 2016): 135–43. http://dx.doi.org/10.1515/agriceng-2016-0051.

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AbstractThe aim of the study was to determine the effect of reduced pressure on the osmotic dehydration of apples. Tests were performed under vacuum of 8 kPa, 67 kPa, 80 kPa and under the atmospheric pressure (100 kPa). The samples were dehydrated in a sucrose solution with a concentration of 30°Bx, 50°Bx and 70°Bx. It has been shown that the effect of low pressure application depends significantly to the concentration of the osmotic solution. It has been found that the overall weight change significantly depend on the concentration of the solution, and after 3 hours of dehydration at a pressure of 80 kPa at solutions of 30°Bx, 50°Bx and 70°Bx total weight loss increased by 65%, 12% and 25% respectively, when compared to samples dehydrated at atmospheric pressure. From the studied variants of reduced pressure, the pressure of 80 kPa seems to be the optimal one, as evidenced by the lowest values of weight gain to water loss ratios for apples dehydrated in solutions of 50°Bx and 70°Bx.

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Loncar, Biljana, Lato Pezo, Ljubinko Levic, Vladimir Filipovic, Milica Nicetin, Violeta Knezevic, and Tatjana Kuljanin. "Osmotic dehydration of fish: principal component analysis." Acta Periodica Technologica, no. 45 (2014): 45–53. http://dx.doi.org/10.2298/apt1445045l.

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Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables. [ Projekat Ministarstva nauke Republike Srbije, br. TR 31055] This article has been retracted. Link to the retraction <a href="http://dx.doi.org/10.2298/APT1647105E">10.2298/APT1647105E</a>

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Pontawe, Reagan J., James K. Carson, James T. Agbebavi, David Klinac, and Janis E. Swan. "Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle." International Journal of Food Engineering 12, no. 1 (February 1, 2016): 83–89. http://dx.doi.org/10.1515/ijfe-2014-0244.

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Abstract Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduction in wet basis moisture content after 8 h without significant detrimental side effects, although NaCl solutions cause noticeable darkening in the pits on the surface of the chestnuts. The presence of the shell and pellicle did not significantly affect the dehydration rate. Osmotic dehydration by NaCl or sucrose prior to mechanical shell removal produced a small increase in efficiency of the shell removal process.

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Koprivica, Gordana, Nevena Misljenovic, Ljubinko Levic, and Vjera Pribis. "Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions." Acta Periodica Technologica, no. 40 (2009): 35–46. http://dx.doi.org/10.2298/apt0940035k.

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The paper describes texture and mineral content of apple, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. Osmotic dehydration was conducted at constant temperature of 55?C and atmospheric pressure. During the experiment, the concentration of sugar beet molasses was varied 40 to 80%, the concentration of saccharose solutions was varied in the range of 30 to 70%, and the most important kinetic parametars of the osmotic dehydration, after 1, 3 and 5 hours of immersion were observed. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent that enhanced their nutritive value. Textural quality parameter was evaluated from the maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had a softer and more gentle texture - the maximum force load decreased threefold as compared to the other samples.

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Ciurzyńska, Agnieszka, Joanna Cichowska, Hanna Kowalska, Kinga Czajkowska, and Andrzej Lenart. "Osmotic dehydration of Braeburn variety apples in the production of sustainable food products." International Agrophysics 32, no. 1 (January 1, 2018): 141–46. http://dx.doi.org/10.1515/intag-2016-0099.

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AbstractThe aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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Azoubel, P. M., and F. E. X. Murr. "Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions." Food Science and Technology International 9, no. 6 (December 2003): 427–33. http://dx.doi.org/10.1177/1082013203040908.

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Osmotic dehydration of cashew apple in sucrose and corn syrup solids solutions as influenced by temperature (30-50 C), sugar syrup concentration (40-60% w/w) and immersion time (90-240 min) was studied through response surface methodology. Responses of water loss (%) and solid gain (%) were fitted to polynomials, with multiple correlation coefficients ranging from 0.92 to 0.99. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non-processed fruit. Three optimum sets were selected for each solute and the ascorbic acid content was determined. The ascorbic acid losses were similar to those reported for osmotic dehydration processes.

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AZUARA, EBNER, CÉSAR I. BERISTAIN, and GUSTAVO F. GUTIÉRREZ. "OSMOTIC DEHYDRATION OF APPLES BY IMMERSION IN CONCENTRATED SUCROSE/MALTODEXTRIN SOLUTIONS." Journal of Food Processing and Preservation 26, no. 4 (October 2002): 295–306. http://dx.doi.org/10.1111/j.1745-4549.2002.tb00486.x.

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Medina-Vivanco, M. "Osmotic dehydration of tilapia fillets in limited volume of ternary solutions." Chemical Engineering Journal 86, no. 1-2 (February 28, 2002): 199–205. http://dx.doi.org/10.1016/s1385-8947(01)00290-x.

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Bui, Huu-Thuan, Joseph Makhlouf, and Cristina Ratti. "Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling." Journal of Food Science 74, no. 5 (June 2009): E250—E258. http://dx.doi.org/10.1111/j.1750-3841.2009.01177.x.

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Chenlo, F., R. Moreira, C. Fernández-Herrero, and G. Vázquez. "Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions." Journal of Food Engineering 73, no. 2 (March 2006): 164–73. http://dx.doi.org/10.1016/j.jfoodeng.2005.01.017.

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Leahu, Ana, Cristina Ghinea, and Sorina Ropciuc. "Mass transfer during osmotic dehydration of quince using different osmosis solutions." Ukrainian Food Journal 10, no. 1 (March 2021): 100–111. http://dx.doi.org/10.24263/2304-974x-2021-10-1-9.

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Silva, Wilton P. da, Cleide M. D. P. da S. E. Silva, and Josivanda P. Gomes. "Comparison of diffusion models for description of osmotic dehydration of radish slices dipped in brine." Engenharia Agrícola 35, no. 5 (October 2015): 894–904. http://dx.doi.org/10.1590/1809-4430-eng.agric.v35n5p894-904/2015.

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ABSTRACT This paper aims at describing the osmotic dehydration of radish cut into cylindrical pieces, using one- and two-dimensional analytical solutions of diffusion equation with boundary conditions of the first and third kind. These solutions were coupled with an optimizer to determine the process parameters, using experimental data. Three models were proposed to describe the osmotic dehydration of radish slices in brine at low temperature. The two-dimensional model with boundary condition of the third kind well described the kinetics of mass transfers, and it enabled prediction of moisture and solid distributions at any given time.

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Barat, J. M., A. Chiralt, and P. Fito. "Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple Slices." Food Science and Technology International 7, no. 5 (October 2001): 451–56. http://dx.doi.org/10.1106/4l77-upty-keaq-3tiv.

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Apple slices of 10mm thickness were osmotically dehydrated with sucrose–water solutions of 0.25, 0.35, 0.45, 0.55 and 0.65 (w/w) at 30, 40 and 50 C. Experimental conditions were atmospheric osmotic dehydration and pulsed vacuum osmotic dehydration, where 180 mbar were applied for the first five minutes. Experimental data were fitted to a mathematical model to obtain the kinetic parameters (De, K, k1, and k2). The influence of operation variables on water, solute concentration and weight net gain is discussed. No significant effect of osmotic solution concentration on effective diffusivity was observed, except with 0.25 w/w concentration osmotic solutions at 30 and 40 C. Under these conditions, the diffusion mechanism seemed to be hindered by some active cell transport due to the mild experimental conditions (low temperature and/or concentration). Vacuum impregnation has a strong influence on weight and solute concentration changes throughout the treatment. The effect of temperature on mass transfer kinetics was well predicted by Arrhenius equation.

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Koprivica, Gordana, Nevena Misljenovic, Ljubinko Levic, Lidija Jevric, and Bojana Filipcev. "Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics." Acta Periodica Technologica, no. 41 (2010): 47–55. http://dx.doi.org/10.2298/apt1041047k.

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The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65?C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.

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Cichowska, Joanna, Adam Figiel, Lidia Stasiak-Różańska, and Dorota Witrowa-Rajchert. "Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions." Foods 8, no. 1 (January 9, 2019): 20. http://dx.doi.org/10.3390/foods8010020.

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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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Nowacka, Małgorzata, Magdalena Dadan, and Urszula Tylewicz. "Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes." Applied Sciences 11, no. 3 (January 30, 2021): 1269. http://dx.doi.org/10.3390/app11031269.

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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Chafer, M., S. Perez, and A. Chiralt. "Kinetics of Solute Gain and Water Loss During Osmotic Dehydration of Orange Slices." Food Science and Technology International 9, no. 6 (December 2003): 389–96. http://dx.doi.org/10.1177/1082013203040545.

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The effect of the osmotic solution (sucrose and dextrose syrups) on the kinetics and process yield was evaluated on osmotic dehydration of orange (Valencia Late var.). Processes were carried out at 30 C, using 35, 45, 55 and 65 Brix solutions and by applying a vacuum pulse (100 mbar for 10 min) at the beginning of the process. Kinetics of sugar gain-water loss and mass changes were analysed by separately considering peel and pulp fractions of orange slices. Mass transport properties of orange slices in osmotic treatments were different for pulp and peel fractions due to the different contributions of the mechanisms involved. Faster water and solute transport were observed in the peel impregnated with the osmotic solution. Sugar gain in sucrose solutions was enhanced in comparison with dextrose treatments, whereas diffusional water loss was faster in samples treated with dextrose. These effects made the process yield higher for sucrose treatments. An increase in the osmotic solution concentration implied higher mass transport rates, but did not notably affect process yield.

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Mierzwa, Dominik, and Stefan J. Kowalski. "Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues." Chemical and Process Engineering 37, no. 3 (September 1, 2016): 383–91. http://dx.doi.org/10.1515/cpe-2016-0031.

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Abstract The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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Bunger, A., P. C. Moyano, R. E. Vega, P. Guerrero, and F. Osorio. "Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation." Food Science and Technology International 10, no. 3 (June 2004): 163–70. http://dx.doi.org/10.1177/1082013204044828.

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Combined processes effects of osmotic dehydration in sucrose solutions and freezing on apple cubes preservation were analysed. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify the effects of the following factors: temperature, osmotic dehydration time, concentration of the osmotic medium and freezing rate. The response variables considered were: sensory evaluation, colour, texture, water activity ( aw) and reducing and total sugars. The first experimental design selected fast freezing as the best process to preserve texture and colour of the fruit. From the second experimental design, under fast freezing, were obtained the following optimal levels: 55 ºBx for the concentration of the osmotic medium, 35 ºC for the syrup temperature and 60 min for the osmotic dehydration time. A test of acceptability was performed under these conditions with 80 potential consumers on a 7-point hedonic scale, which gave 93% acceptance. Glass transition temperature (Tg') of the maximally cryoconcentrated liquid was –41.89 ºC for the product processed under optimum conditions. Significant correlations ( P= 0.05) were found between sensory and instrumental responses.

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Filipovic, Vladimir, Biljana Curcic, Milica Nicetin, Dragana Plavsic, Gordana Koprivica, and Nevena Misljenovic. "Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions." Chemical Industry 66, no. 5 (2012): 743–48. http://dx.doi.org/10.2298/hemind120130033f.

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The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22?C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22?C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

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Nowacka, Wiktor, Dadan, Rybak, Anuszewska, Materek, and Witrow-Rajchert. "The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries." Foods 8, no. 8 (July 24, 2019): 283. http://dx.doi.org/10.3390/foods8080283.

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The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.

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Bezerra Pessoa, T. R., A. G. Barbosa de Lima, P. Correa Martins, V. Campos Pereira, A. Silva do Carmo, and E. da Silva. "Osmotic Dehydration of Cassava Cubes: Kinetic Analysis and Optimization." Diffusion Foundations 25 (January 2020): 99–113. http://dx.doi.org/10.4028/www.scientific.net/df.25.99.

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The present work had the objective of studying the osmotic dehydration process of cassava cubes (ManihotesculentaCrantz.) in ternary solutions containing water, sucrose, and sodium chloride. The osmotic dehydration process was studied by using a 24 factorial planning with central points at different conditions of temperature (19-63°C), solute concentration (23-67% w/w), operating time (70-190 min.) and NaCl concentration (0-20% w/w). The process optimization was verified through the performance ratio of minimum solids gain, in conjunction with the maximum moisture loss and reduction of water activity of the material. From the analysis, the optimum condition for osmotic dehydration of cassava cubes was temperature52°C, concentration of the osmotic solution 56%solute,10% NaCl concentration,160 minutes of immersion time and 180 rpm . The study of osmotic dehydration kinetics in the optimized condition showed that the moisture loss reached equilibrium in 180 minutes and the solids gain in 30 minutes. The model of Azuara and contributors was fitted to experimental data of moisture lost and total solids gain, in the optimal condition and good agreement were obtained. From this comparison, the average effective diffusivity coefficients of moisture (1.99x10-8m2/s) and total solids (2.77x10-8m2/s) were estimated.

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Barbashin, D. I. "Sugar content, acidity and antioxidant activity in dehydrated blackcurrant." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 1 (May 15, 2020): 183–86. http://dx.doi.org/10.20914/2310-1202-2020-1-183-186.

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The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

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Rahman, Md Mizanur, Md Miaruddin, MG Ferdous Chowdhury, Md Hafizul Haque Khan, and Md Muzahid-E. Rahman. "Preservation of Jackfruit (Artocarpus heterophyllus) by Osmotic Dehydration." Bangladesh Journal of Agricultural Research 37, no. 1 (July 11, 2012): 67–75. http://dx.doi.org/10.3329/bjar.v37i1.11178.

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Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration method has been standardized. Four treatments of sugar concentration viz. 35°:, 40°:, 45°:, and 50°: Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count was recorded for osmosis in 50°: Brix sugar solution followed by 45°: Brix sugar solution. The retention of vitamin A (ß- carotene), vitamin C, total acid and total sugar was also better for osmosis in 45°: Brix sugar solution followed by 50°: Brix sugar solution. The product of 45°: Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked "like moderately" followed by the product of 50°: Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45°: Brix sugar solution could be selected for commercial processing.DOI: http://dx.doi.org/10.3329/bjar.v37i1.11178Bangladesh J. Agril. Res. 37(1): 67-75, March 2012

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Ribeiro, S. C. A., and S. Tobinaga. "OSMOTIC DEHYDRATION OF MAPARÁ CATFISH (Hypophthalmus edentatus) FILLETS: EFFECT OF TERNARY SOLUTIONS." Revista Brasileira de Produtos Agroindustriais 6, no. 2 (December 30, 2004): 115–22. http://dx.doi.org/10.15871/1517-8595/rbpa.v6n2p115-122.

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Moreira, R., F. Chenlo, M. D. Torres, and G. Vázquez. "Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions." LWT - Food Science and Technology 40, no. 9 (November 2007): 1507–14. http://dx.doi.org/10.1016/j.lwt.2006.11.006.

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YOSHIMURA, Takuro, and Hiroshi TAKAMATSU. "J45 Osmotic Dehydration Injury of Cells in Hypertonic NaCl and Sugar Solutions." Proceedings of Conference of Kyushu Branch 2009.62 (2009): 321–22. http://dx.doi.org/10.1299/jsmekyushu.2009.62.321.

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Kowalska, Hanna, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Czajkowska, Joanna Cichowska, Katarzyna Rybak, and Andrzej Lenart. "Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules." LWT - Food Science and Technology 85 (November 2017): 500–505. http://dx.doi.org/10.1016/j.lwt.2017.03.044.

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Cichowska, Joanna, Dorota Witrowa-Rajchert, Lidia Stasiak-Różańska, and Adam Figiel. "Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions." Molecules 24, no. 19 (September 21, 2019): 3429. http://dx.doi.org/10.3390/molecules24193429.

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The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

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Da Silva, Wilton Pereira, Aluízio Freire Da Silva Júnior, Juarez Everton de Farias Aires, Kalina Lígia C. A. Farias Aires, Cleide Maria Diniz Pereira Da Silva e Siilva, and Vera Solange O. Farias. "Effects of Salt Concentration on Osmotic Dehydration of Green Bean." Journal of Agricultural Studies 3, no. 1 (January 26, 2015): 60. http://dx.doi.org/10.5296/jas.v3i1.6833.

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In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion model – assuming constant diffusivity – and the geometry of an infinite cylinder was considered. A numerical solution was also developed and coupled with an optimizer in order to obtain the process parameters using experimental data. The results were consistent with those mentioned in the literature, for which analytical tools were utilized to describe the process.

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Ruiz, Yolanda, Bernadette Klotz, Juan Serrato, Felipe Guio, Jorge Bohórquez, and Oscar F. Sánchez. "Use of spent osmotic solutions for the production of fructooligosaccharides byAspergillus oryzaeN74." Food Science and Technology International 20, no. 5 (June 6, 2013): 365–72. http://dx.doi.org/10.1177/1082013213488611.

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Chenlo, F., R. Moreira, and M. D. Torres. "Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective Drying." Food Science and Technology International 13, no. 5 (October 2007): 369–74. http://dx.doi.org/10.1177/1082013207085744.

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The effect of osmotic dehydration using sucrose solutions followed by a convective drying on the rheological properties of chestnuts (Castanea sativa M.) has been studied. Prisms of chestnuts (10 × 10 × 15mm) were immersed into sucrose solutions (60% w/w) at different times (1, 2, 8 and 24 h) at 25°C. The samples were dried with hot air at 65°C and 30 % of relative humidity during different times (0, 0.5, 1.5, 3 and 6 h). Finally, the rheological behaviour of chestnuts at different moisture and sucrose content was determined using a universal machine of mechanical tests. Osmotic dehydration kinetics was evaluated determining sucrose and moisture content. Sugar gain and water loss amounts increased with operation time. Drying kinetics analysis showed higher drying rates during first times. Rheological data (stress, strain and modulus of elasticity) changed strongly with water and sucrose content. At high moisture content samples with more sucrose content showed more ductile properties than no pre-treated osmotically samples and at low moisture content the presence of sugar led to harder samples.

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Journal articles on the topic 'Osmotic dehydration spent solutions'

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