Simulation of Osmotic Dehydration of a Spherical Material Using Parabolic and Power-Law Approximation Methods

In this article, one-dimensional transient moisture and solute diffusions in the spherical geometry during osmotic dehydration were modeled by exact analytical method and two approximate models. Approximate models have been developed based on a parabolic and power-law profile approximation for moisture and solute concentrations in the spatial direction. The proposed models were validated by experimental water loss and solid gain data obtained from osmotic dehydration of spherical cherry tomatoes in NaCl salt solution. Experiments were conducted at six combinations of two temperatures (30°C and 40°C) and three solution concentrations (10%, 18%, and 25% w/w). A two-parameter model was used to predict moisture loss and solute gain at equilibrium condition, and moisture and solute diffusivities were estimated by fitting the experimental moisture loss and solute gain data to the Fick's second law of diffusion. The values of mean relative errors for exact analytical, parabolic, and power-law approximation methods respect to the experimental data were estimated between 6.58% and 9.20%, 13.28% and 16.57%, and 5.39% and 7.60%, respectively. Although the parabolic approximation leads to simpler relations, the power-law approximation method results in higher accuracy of average concentrations over the whole domain of dehydration time.     

Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

A novel variant of osmotic dehydration, named here as postdipping dehydration—where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water content of potato slices but at the same time not gain a high level of sugar/salt. The rate of water loss, which was rapid initially, was found to approach equilibrium. This article also explored whether the water loss process could subsequently be kick started once again, by employing a multistage process, where each stage consisted of osmotic solution dipping followed by ambient holding of the potato slices that had reached equilibrium in the earlier stage. Water loss values comparable to conventional osmotic dehydration could be achieved thus, but with significantly lower overall solid gain (<50%)—which can potentially yield a significantly healthy product option.     

Optimization of Osmo-convective Dehydration Process for the Development of Honey-ginger Candy Using Response Surface Methodology

Osmotic dehydration of ginger with honey is an interesting alternative for the development of confectionary-based functional food with extended shelf life. Response surface methodology (RSM) was used to investigate the effects of process variables on solid gain, water loss, and overall acceptability of honey-ginger candy. The process variables included blanching time (6–10 min), osmotic solution temperature (30–50°C), immersion time (90–150 min), and convective drying temperature (50–70°C). The honey to ginger ratio was 4:1 (w/w) during all the experiments. Ginger cubes were blanched before osmotic dehydration to increase the permeability of the outer cellular layer of tissue. After osmotic concentration of ginger with honey, convective dehydration was done to final moisture content of 3–5% (w.b.) to make it a shelf-stable product. Finally, osmo-convectively dried ginger was coated with sucrose for candy preparation. The optimum osmo-convective process conditions for maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 7.07 min blanching time, 50°C solution temperature, 150 min immersion time, and 60°C convective drying temperature.     

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

The different pretreatments were given to lemon slices to inactivate pectinesterase and peroxidase enzymes and to dry the product rapidly using infrared–microwave hot air combination. Osmotic pretreatment followed by 1-min steam blanching was found to reduce moisture in the product, increase solid content, and inactivate enzymes in lemon slices while maintaining negligible dry matter and juice sac loss. The infrared hot air was found effective in partial drying of pretreated lemon slices up to 1 hour without entering in drastic falling-rate period. Therefore, after 1?h microwave hot air was used to complete the drying process. The optimum infrared drying condition was found at 3000?W/m² radiation intensity, 90°C air temperature, 100?mm distance between lamp and product, and 1.5?m?s^?1 air velocity. In microwave finish drying, the power density of 0.30?W?g^?1, 89.9°C air temperature, and 0.5?m?s^?1 air velocity were found to result in the best product. The hybridization of osmotic–steam blanching and the two drying methods overcame the problems of browning, extended falling-rate periods, improper power distribution, and quality deterioration. Also, the higher values of moisture diffusivities were observed during hybrid drying.     

OSMOTIC DRYING KINETICS OF CYLINDRICAL APPLE SLICES OF DIFFERENT SIZES

The objective of this study was to evaluate the osmotic drying kinetics of cylindrical slices of apples as influenced by particle size at different concentrations of sucrose solutions and different temperatures. Osmotic drying was carried out, with cut apple cylinders of three different sizes (12, 17 and 20mm diameter), all with a length to diameter ratio of 1:1, in a well agitated large tank containing the osmotic solution at the desired temperature. The solution to fruit volume ratio was kept greater than 60. A central composite rotatable design (CCRD) was used with dive levels of sucrose concentrations (34–63°Brix) and five temperatures (34–66°C). Kinetic parameters included weight loss, moisture loss, solids gain, rates of moisture loss and solids gain generally increased with increasing treatment time, temperature and concentration of osmotic solution, and decreased with an increase in sample size. The parameter “osmotic drying time to achieve a given moisture loss” obviously showed the opposite. Composite models were developed to describe the effect of process variables and particle size on the drying behavior of apple slices.     

Osmotic Dehydration of Apple Slices with Carboxy-Methyl Cellulose Coating

The effect of carboxy-methyl cellulose (CMC) coating on mass transfer process during osmotic dehydration of apple slices and its effect on salt absorption were investigated. The study was conducted using four concentrations of CMC (0.5, 1, 1.5, and 3%) and nine osmotic solutions comprising of glucose syrup (30, 40, and 50%) and salt (2, 4, and 6%). Sample contact time with the hypertonic solution was 15, 30, 60, 120, 180, 240, and 360 min. Both coated and uncoated samples were evaluated in terms of water loss (WL), solids gain (SG), WL/SG ratio, and salt absorption. Optimal condition was obtained when the CMC concentration of 1% was used with hypertonic solution comprising of 50% glucose syrup and 2% salt.     

Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions

Continuous flow osmotic drying permits a better exchange of moisture and solids between the food particle and osmotic solution than the batch process. Osmotic drying has been well studied by several researchers mostly in the batch mode. Microwave heating has been traditionally recognized to provide rapid heating conditions. Its role in the finish drying of food products has also been recognized. In this study, the effects of process temperature, solution concentration on moisture loss (ML), solids gain (SG), and mass transport coefficients (k _m and k _s ) were evaluated and compared under microwave, assisted osmotic dehydration (MWOD) versus continuous flow osmotic dehydration (CFOD). Apple cylinders (2 cm diameter, 2 cm height) were subjected to continuous flow osmotic solution at different concentrations (30, 40, 50, and 60°Brix sucrose) and temperatures (40, 50, and 60°C). Similar treatments were also given with samples subjected to microwave heating. Results obtained showed that solids gain by the samples was always lower when carried out under microwave heating, while the moisture loss was increased. The greater moisture loss strongly counteracted solids gain in MWOD and thus the overall ratio of ML/SG was higher in MWOD than in CFOD.     

Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solution

In this study, mass transfer during osmotic dehydration of cylindrical cut green beans in salt solution was investigated. The osmotic solution concentrations used were 10%, 20% and 26.5% (w/w) NaCl, osmotic solution temperatures used were 30 °C, 40 °C and 50 °C, the solution-to-green bean mass ratio was more than 20:1 (w/w) and the process duration varied from 0 to 6 hr. A two-parameter mathematical model developed by Azuara et al. (1992) was used for describing the mass transfer in osmotic dehydration of green bean samples and estimation of the final equilibrium moisture loss and solid gain. Effective radial diffusivity of moisture as well as solute was estimated using the analytical solution of Fick's second law of diffusion in the cylindrical coordinates. For above conditions of osmotic dehydration, moisture and salt effective diffusivities were found to be in the range of 1.776 × 10⁻¹⁰-2.707 × 10⁻¹⁰ m²/s and 1.126 × 10⁻¹⁰-1.667 × 10⁻¹⁰ m²/s, respectively. Moisture and solute distributions as a function of time and location in the radial direction were plotted by using the estimated equilibrium moisture and solute concentrations and also moisture and solute diffusivities.     

Osmotic Dehydration of Apple Cylinders: II. Continuous Medium Flow Heating Conditions

Mass transfer of apple cylinders during osmotic dehydration was quantitatively investigated under continuous medium flow conditions. The influences of the main process variables (solution concentration, operation temperature, contact time, and solution flow rate) were determined. A second-order polynomial regression model was used to relate weight reduction (WR), moisture loss (ML), solids gain (SG), and mass diffusivity (D _m and D _s ) to process variables. The conventional diffusion model using a solution of Fick's unsteady state law involving a finite cylinder was applied for moisture diffusivity and solute diffusivity determination. Diffusion coefficients were in the range of 10^?9–10^?10 m²/s, and moisture diffusivity increased with temperature and flow rate, increased with solution concentration (> 50°Brix), and decreased with increasing solution concentration (< 50°Brix), but solids diffusivity increased with temperature and concentration and decreased with increasing flow rate. A continuous-flow osmotic dehydration (CFOD) contactor was developed to be a more efficient process in terms of osmotic dehydration efficiency: time to reach certain weight reduction (T _w ) and moisture loss (T _m ) were shorter than that of conventional osmotic (COD) dehydration processes. Effectiveness evaluation functions used in this study could be widely applied to osmotic dehydration system evaluation.     

OSMOTIC DRYING KINETICS OF CYLINDRICAL APPLE SLICES OF DIFFERENT SIZES

The objective of this study was to evaluate the osmotic drying kinetics of cylindrical slices of apples as influenced by particle size at different concentrations of sucrose solutions and different temperatures. Osmotic drying was carried out, with cut apple cylinders of three different sizes (12, 17 and 20mm diameter), all with a length to diameter ratio of 1:1, in a well agitated large tank containing the osmotic solution at the desired temperature. The solution to fruit volume ratio was kept greater than 60. A central composite rotatable design (CCRD) was used with dive levels of sucrose concentrations (34-63°Brix) and five temperatures (34-66°C). Kinetic parameters included weight loss, moisture loss, solids gain, rates of moisture loss and solids gain generally increased with increasing treatment time, temperature and concentration of osmotic solution, and decreased with an increase in sample size. The parameter “osmotic drying time to achieve a given moisture loss” obviously showed the opposite. Composite models were developed to describe the effect of process variables and particle size on the drying behavior of apple slices.     

EVALUATION AND MODELING OF TWO-STAGE OSMO-CONVECTIVE DRYING OF APPLE SLICES

ABSTRACT

Two-stage drying kinetics of cylindrical pieces of apples were evaluated by subjecting test samples first to various osmotic treatments and then to convective air drying to complete the drying process. Osmotic drying was carried out with cut apple cylinders of three different sizes (12, 17 and 20 mm diameter), all with a length to diameter ratio of 1 : 1, in a well agitated large tank containing the osmotic solution at the desired temperature. Solution to fruit volume ratio was kept greater than 60. After the osmotic treatment, apple slices were further dried in a cabinet drier at an average temperature 58°C. A central composite rotatable design (CCRD) with five levels of sucrose concentrations (34–63°Brix) and five temperatures (34–66°C) was used for osmotic treatment. Half-drying time and solids gain time were used as measures of rate of drying and associated diffusion coefficients for moisture loss and solids gain were evaluated. Half-drying time decreased with an increase in temperature or concentration, or a decrease in sample size. Diffusion coefficients were lower for smaller samples, and were higher for migration of moisture as compared to solids. For a given level of moisture removal, air drying times were shorter than osmotic drying times. Composite models were developed to describe the effect of process variables and particle size on the drying behavior of apple slices.     

Kinetic Aspects, Texture, and Color Evaluation of Some Tropical Fruits during Osmotic Dehydration

Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose solutions is presented in this article. The influence of sugar type and concentration, process temperature, and calcium salt addition on osmotic solution was investigated. Water loss and sugar gain up to 6 h of processing were evaluated and the effect of osmotic dehydration on fruit quality parameters like color and texture was analyzed. All studied variables affected the osmotic process kinetics, while for quality parameters the influence of sugar type or solution concentration and temperature was dependent on fruit and process conditions.     

Optimization of Osmotic Dehydration of Kiwifruit

Mass transfer rates were quantitatively investigated during osmotic dehydration of kiwifruit slices using response surface methodology with the sucrose concentration (20-80%, w/w), temperature of sucrose solution (15-75°C), osmotic time (60-420 min), and slice thickness (2-10 mm) as the independent process variables. Quadratic regression equations are obtained to describe the effects of independent process variables on the water loss (WL), sucrose gain (SG), and ascorbic acid loss (AAL). It was found that all factors had significant effect on the WL during osmotic dehydration of kiwifruit. Effects of temperature, time, and slice thickness were more pronounced on SG than the effect of concentration of sucrose solution. The osmotic solution temperature was the most significant factor affecting the AAL, followed by slice thickness and duration of treatment. The optimal conditions for osmotic dehydration were: 60% sucrose concentration, 30-40°C osmotic temperature, 150 min osmotic time, and 8 mm slice thickness.     

Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions

Continuous flow osmotic drying permits a better exchange of moisture and solids between the food particle and osmotic solution than the batch process. Osmotic drying has been well studied by several researchers mostly in the batch mode. Microwave heating has been traditionally recognized to provide rapid heating conditions. Its role in the finish drying of food products has also been recognized. In this study, the effects of process temperature, solution concentration on moisture loss (ML), solids gain (SG), and mass transport coefficients (k_m and k_s) were evaluated and compared under microwave, assisted osmotic dehydration (MWOD) versus continuous flow osmotic dehydration (CFOD). Apple cylinders (2 cm diameter, 2 cm height) were subjected to continuous flow osmotic solution at different concentrations (30, 40, 50, and 60°Brix sucrose) and temperatures (40, 50, and 60°C). Similar treatments were also given with samples subjected to microwave heating. Results obtained showed that solids gain by the samples was always lower when carried out under microwave heating, while the moisture loss was increased. The greater moisture loss strongly counteracted solids gain in MWOD and thus the overall ratio of ML/SG was higher in MWOD than in CFOD.     

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

A porous structure is an important characteristic of crisp food and can be produced by a puffing process. However, puffed products may brown during puffing. To limit the browning reaction, food, in particular fruits, needs to be osmotically treated before puffing. This research therefore studied how osmotic treatment affects the quality of a puffed fruit sample, viz. banana. Banana with 20–23° Brix total soluble solid was immersed in sucrose solution concentrations at 30, 35, and 40° Brix and dried at 90°C using hot air until the sample moisture content was reduced to 30% dry basis. Then the banana slices were puffed using superheated steam at 180, 200, and 220°C for 150 s and dried again at 90°C until the sample moisture content reached 4% (db). It was found that osmotic dehydration could improve the color of puffed banana, with less browning than the non-osmotically treated puffed banana because the amounts of glucose and fructose in banana, which serve as important reagents for browning reactions, were decreased. The puffing temperature and osmotic concentrations did not enhance the browning rate. Sucrose impregnation resulted in longer drying times and limited banana cell wall expansion due to the interaction between the hydroxyl group of sucrose and that of banana tissue. This interaction further resulted in significantly higher shrinkage of the osmotically treated sample and a denser structure as viewed by scanning electron microscopy. The morphology of osmotically treated banana was a hard and brittle texture.     

DRYING OF ONION: EFFECTS OF PRETREATMENT ON MOISTURE TRANSPORT

ABSTRACT

This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data obtained were employed to determine effective diffusivity, using a mass transfer model based on Fick's law of diffusion applied to thin slabs. The results show those samples soaked in the 10% NaCl solution had faster drying rates and larger moisture diffusion coefficients. The drying time of onions can be reduced to less than half by introducing an hour of osmotic dehydration in a salt solution. The dried previously osmosed samples presented a more natural coloration than the untreated ones did.     

Pulsed Electric Field Pretreatment for Osmotic Dehydration of Apple Tissue: Experimental and Mathematical Modeling Studies

The aim of this study was to analyze the influence of pulsed electric field pretreatment (PEF) on the osmotic dehydration of apple tissue. Osmotic dehydration was carried out in sucrose solution at 40°C and 100 rpm in a water-bath shaker. PEF pretreatment was performed using varying field strength of 5 and 10 kV/cm and 10 and 50 pulses. On the basis of electric conductivity measurement, the cell disintegration index was calculated. The course of osmotic dehydration was described by means of water loss, solid gain, weight reduction, and water content changes. Moreover, the course of the process was described by different mathematical models that are commonly used in the literature. PEF application before osmotic dehydration significantly increased water loss after 60 minutes of the process. In turn, no significant differences were found in the case of solid gain. The highest osmotic dehydration efficiency ratio (WL/SG) was noticed for samples treated by PEF at the electric field strength of 5 kV/cm and 10 pulses. The statistical analysis of mathematical modeling of the process showed the equations utilized generally exhibit a good fit to the experimental data.     

Effect of high pressure on mass transfer kinetics of granny smith apple

The mass transfer kinetics during osmotic dehydration of granny smith apple slices in 60 Brix fructose and sucrose solution was studied at atmospheric pressure and at elevated pressure of 200–600?MPa at 40°C. The moisture and solute fractions in apple slices during osmotic dehydration under high pressure were predicted by Weibull frequency distribution model. The calculated effective moisture diffusivity values of apple slices suspended in fructose and sucrose solution during high-pressure treatment (0.1–600?MPa) were in the range of 6.35?×?10^?10 to 3.60?×?10^?9?m²/s and 7.96?×?10^?10 to 4.32?×?10^?9?m²/s, respectively.     

Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices

Application of ultrasound to osmotic dehydration of guava slices via indirect sonication using an ultrasonic bath system and direct sonication using an ultrasonic probe system was studied. Pre-treatments were designed in three osmotic solution concentrations of 0, 35, and 70 °Brix at indirect ultrasonic bath power from 0 to 2.5 kW for immersion times ranging for 20–60 min and direct ultrasonic probe amplitudes from 0 to 35% for immersion times of 6–20 min. The calculated ultrasound intensities from calorimetric ultrasound power dissipated indicated that direct sonication was more intensive than indirect sonication. The general linear model (GLM) showed that ultrasound input (power and amplitude), osmotic solution concentrations, and immersion time increased the water loss, solid gain, and total colour change of guava slices significantly with P < 0.0005. Indirect sonication in osmotic solutions contributed to high water loss and solid gain with acceptable total colour change than direct sonication. Applying ultrasound pre-osmotic treatment in 70 °Brix prior to hot-air drying reduced the drying time by 33%, increased the effective diffusivity by 35%, and decreased the total colour change by 38%. A remarkable decrease of hardness to 4.2 N obtained was also comparable to the fresh guava at 4.8 N.     

DRYING OF ONION: EFFECTS OF PRETREATMENT ON MOISTURE TRANSPORT

This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data obtained were employed to determine effective diffusivity, using a mass transfer model based on Fick's law of diffusion applied to thin slabs. The results show those samples soaked in the 10% NaCl solution had faster drying rates and larger moisture diffusion coefficients. The drying time of onions can be reduced to less than half by introducing an hour of osmotic dehydration in a salt solution. The dried previously osmosed samples presented a more natural coloration than the untreated ones did.