Drying of Chestnuts (Castanea sativa Mill.) after Osmotic Dehydration with Sucrose and Glucose Solutions

Chestnuts were dehydrated by using a combined method of osmotic dehydration followed by air drying. Samples were osmotically pretreated with sucrose (60% w/w) and glucose (56% w/w) for 8 h, air-dried at temperatures of 45, 55, and 65°C, at a relative humidity of 30% and at a velocity of 2.7 m·s^-1 and the experimental data of the drying kinetics were obtained. Whole samples were dried with different peelings: (a) removal of endocarp and pericarp (peeled) and (b) additionally the internal rough surface (cut). In all cases, cut chestnuts show greater drying rates than peeled samples, indicating that a significant mass transfer resistance in the layer nearest to the surface takes place. Peeled samples pretreated with sucrose solutions behave in a similar way to untreated samples. For the rest of the samples, the cut samples osmotically treated with sucrose solutions and all the samples treated with the glucose solution, the drying rates decrease during drying. Drying kinetics are successfully modeled by employing a diffusional model that takes the shrinkage into account. The effective coefficient of water diffusion was evaluated and correlated with temperature. The quality of the final product was monitored by color change. In spite of the fact that the total color difference is not modified by the osmotic treatment, the L*, a*, and b* color coordinates of cut samples treated with sucrose and glucose solutions do undergo changes; the L* and a* coordinates change less than the b*.     

Drying of Chestnuts (Castanea sativa Mill.) after Osmotic Dehydration with Sucrose and Glucose Solutions

Chestnuts were dehydrated by using a combined method of osmotic dehydration followed by air drying. Samples were osmotically pretreated with sucrose (60% w/w) and glucose (56% w/w) for 8 h, air-dried at temperatures of 45, 55, and 65°C, at a relative humidity of 30% and at a velocity of 2.7 m·s^?1 and the experimental data of the drying kinetics were obtained. Whole samples were dried with different peelings: (a) removal of endocarp and pericarp (peeled) and (b) additionally the internal rough surface (cut). In all cases, cut chestnuts show greater drying rates than peeled samples, indicating that a significant mass transfer resistance in the layer nearest to the surface takes place. Peeled samples pretreated with sucrose solutions behave in a similar way to untreated samples. For the rest of the samples, the cut samples osmotically treated with sucrose solutions and all the samples treated with the glucose solution, the drying rates decrease during drying. Drying kinetics are successfully modeled by employing a diffusional model that takes the shrinkage into account. The effective coefficient of water diffusion was evaluated and correlated with temperature. The quality of the final product was monitored by color change. In spite of the fact that the total color difference is not modified by the osmotic treatment, the L?, a?, and b? color coordinates of cut samples treated with sucrose and glucose solutions do undergo changes; the L? and a? coordinates change less than the b?.     

Drying of sardine muscles: Experimental and mathematical investigations

The aim of this work was to study the effect of air drying process on the dehydration kinetics of sardine muscles (Sardina pilchardus). Experimental drying kinetics were measured at five air temperatures (40, 50, 60, 70 and 80 °C), two relative humidity and at a constant air velocity of 1.5 m/s. The sardine drying kinetics were accelerated by increasing air temperature and were showed down when increasing air humidity. Moisture desorption isotherms of sardine muscles were determined at three temperatures (40, 50 and 70 °C) by using the static gravimetric method. The equilibrium moisture contents of sardine muscles were used to treat mathematically the experimental drying kinetics. Experimental drying kinetics and desorption isotherms of sardine muscles were described by using empiric models available in the literature. Eight models (GAB, BET, Henderson–Thompson, Modified Chung & Pfost, Modified Halsey, Oswin, Peleg and Adam & Shove models) were compared in order to describe the desorption isotherms. The Peleg model showed the best fitting of experimental data. For the drying kinetics, the Page model allowed a better fitting than the Newton and the Henderson and Pabis models. The Page model was thus used for simulating the drying kinetics of sardine muscles between 40 and 80 °C.     

Effects of Pretreatments of Sliced Vegetables with Trehalose on Drying Characteristics and Quality of Dried Products

Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were measured. The isothermal drying experiments were carried out at 303, 313 and 323 K. Sorption isotherms of dried samples were determined by a standard gravimetric method at 303, 313 and 323 K. Pretreatments reduced the water content of vegetable samples due to osmotic dehydration. Less shrinkage, better colour properties and better cell reconstruction properties were observed for samples pretreated with trehalose either with solution or with powder.     

Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying

The drying operation is one of the critical steps in the preparation of instant rice. Drying methods and conditions play important roles in achieving the desired quality. In this study, instant rice was subjected to convective hot air, microwave and combined microwave-hot air dehydration. Three air temperature (70 °C, 80 °C, 90 °C) and three microwave power (210 W, 300 W, 560 W) settings were investigated to find the drying kinetics, rehydration kinetics and colour change. The results showed that combined microwave-hot air drying decreased the drying time required when compared to drying with either hot air or microwave energy alone. Predictive models were developed to describe dehydration and rehydration kinetics. Dehydration rate, rehydration rate and total colour change of rehydrated product generally increased with microwave level and air temperature. Combination drying with MW = 300 W and T = 80 °C was optimal in terms of drying time, rehydration time and colour.     

Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission

Combination of osmotic dehydration with microwave assisted air drying offers increased flexibility for process control and product quality. Osmotic dehydration (55°Brix solution at 40 °C for 90 min) combined with microwave assisted air drying (MWAD) was tested on smooth cayenne pineapples. The influence of the four most relevant processing parameters (osmotic treatment time, microwave power, air temperature and air velocity) was studied using a 2⁴ circumscribed central composite experimental design. The product quality was evaluated in terms of charred appearance at the surface, moisture content, soluble solids content, water activity, firmness, colour and volume. Microwave power and air temperature were the two most important processing parameters that influenced the quality of the dehydrated pineapple, with the parameters most affected by the operating conditions being water content and percentage of charred pieces. Only in the latter was a significant quadratic effect found, all others were approximately linear. There was also a significant interactive effect between microwave power and air temperature affecting the percentage of charred pieces. Model predictions using a quadratic surface for water content and % charred pieces were validated with an additional experiment. Quadratic models were used to indicate optimum drying conditions for various targets.     

On the Development of Osmotically Dehydrated Seabuckthorn Fruits: Pretreatments,Osmotic Dehydration,Postdrying Techniques,and Nutritional Quality

Osmotic dehydration of whole seabuckthorn berries, followed by convective or vacuum drying, was investigated. First, different pretreatments were applied to the fruits in order to accelerate the rate of osmotic dehydration: immersion in liquid nitrogen, steam blanching, or freeze cycles. Immersion in liquid nitrogen was found to be the best pretreatment to maximize dehydration rate and to increase sugar gain during osmotic dehydration. An evaluation of moisture loss and sugar gain kinetics during osmotic dehydration of seabuckthorn fruits pretreated with liquid nitrogen, followed by vacuum or hot-air drying, was then performed. Loss of nutritional compounds due to processing was also measured. Sugar intake and partial dehydration of seabuckthorn samples increased with osmosis time and reached an equilibrium value after 4 h treatment. The finish drying methods (vacuum or convective) applied after OD showed a marked impact on the remaining moisture content of seabuckthorn samples. Concentration of some nutritional compounds was, however, dramatically reduced after the combined osmotic dehydration/drying processes.     

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.     

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

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.     

Synthesis and characterization of doped nano-sized ceria–zirconia solid solutions

Two compositions Ce_0.50Zr_0.39La_0.04Y_0.07O_2−δ and Ce_0.25Zr_0.65La_0.04Y_0.06O_2−δ based on ceria-zirconia solid solutions were prepared as nanopowders using a continuous hydrothermal flow synthesis reactor, followed by either freeze-drying or hotplate-drying of the slurry. Each dried nanopowder was then subjected to 10 h heat-treatment at 1000 °C, 1100 °C or 1200 °C in air (to simulate accelerated ageing). The reducibility and hydrogen consumption of the oxidised samples were measured using temperature programmed reduction (TPR) up to 1000 °C. The effects of composition, drying method and heat-treatment temperature were evaluated on the TPR profiles of the materials. The powders were further investigated using a range of analytical methods including UV/Vis spectroscopy (which yielded colour data), Raman spectroscopy, powder X-ray diffraction, BET surface area measurements and X-ray photoelectron spectroscopy (XPS). Chemometric methods were used to investigate relationships between the spectroscopic and total oxygen storage capacity (OSC) data. Principal component analysis (PCA) was used to provide a simple interpretation of the effects of various synthesis and treatment parameters on Raman spectra. Principal component regression (PCR) was used to build regression models relating the Raman spectra and the temperature of hydrogen consumption peak at several set temperatures in the TPR. The total hydrogen consumption of the materials was generally high, while the drying and heat-treatment conditions appeared to have a significant effect on the final properties of the resulting powders, such as the surface area and total oxygen storage capacity.     

Convective-intermittent drying of cherries preceded by ultrasonic assisted osmotic dehydration

This paper presents the results of experimental studies on convective drying of cherries (Prunus cerasus L.) in stationary and intermittent conditions, previously pretreated with ultrasonic assisted osmotic dehydration. The effect of a stepwise changing air temperature and osmotic pretreatment on drying kinetics and the biomaterial quality were investigated. The main aim of the studies was to find the possibly best drying conditions, by which the drying time was shortened and the product quality degradation was minimized. Except drying kinetics and total color and water activity changes, the effect of osmotic pretreatment expressed by such parameters as the Solid Gain and the Water Loss were examined. It was proved that intermittent drying of cherries preceded by ultrasonic assisted osmotic dehydration contributes to shorter drying time, better color preservation and smaller water activity.     

Thin-layer drying of litchi (Litchi chinensis Sonn.)

This article presents the thin-layer drying of peeled litchi, which was conducted under controlled conditions of temperature and relative humidity. It was observed that the drying temperature has some influence on the drying rates of peeled litchi, so that the higher the temperature the less the drying time. Eight different thin-layer models were fitted to the experimental data of peeled litchi. The drying parameters of peeled litchi were found to be a function of drying air temperature and relative humidity. The Page model was revealed to be the best and it was followed by the logarithmic models. The agreement between the predicted and experimental values for the Page model is excellent, so that this can be used to provide design data and for simulation and optimisation of the dryer for efficient operation. The colour of the dried litchi was light golden brown and it remained almost unchanged for drying at 50 °C, 60 °C and 70 °C. Therefore, the quality change of the dried litchi in terms of colour change was not significant for drying in the temperature range of 50–70 °C.     

Use of Ultrasound as Pretreatment for Dehydration of Melons

This work examined the influence of the ultrasonic pretreatment prior to air drying on dehydration of melon (Curcumis melo L.). Ultrasonic pretreatment for air drying of fruits was studied and compared with osmotic dehydration. This study allowed estimate of the effective diffusivity water in the air-drying process for melons submitted to ultrasonic pretreatment. Results show that the water effective diffusivity increases after application of ultrasound causing a reduction of about 25% in the drying. During ultrasonic treatment the melons lost sugar, so such a pretreatment stage can be a practical process to produce dried fruits with lower sugar content. Compared to osmotic dehydration, the use of ultrasonic pretreatment performed better when large amounts of water need to be removed from the fruit, since the combined processing time (pretreatment and air drying) is shorter.     

Air-Drying Kinetics of Osmotically Dehydrated Fruits

ABSTRACT

The air drying kinetics of fresh and osmotically dehydrated fruits (apples) was determined. Two sugars, glucose and sucrose, were used as osmotic dehydration agents. Three levels of sugar concentration (15%, 30% and 45%) and several times of immersion into the sugar solution were used. Following the osmotic preconcentration, the fruit samples were dried at 55°C and the weight of material was recorded. The effective water diffusivity of samples treated under various osmotic conditions was estimated and the results were related to the sugar content and the bulk porosity of the samples. The effective water diffusivity, resulting from the application of the diffusion equation to the drying kinetics of the apples was found to decrease significantly for the samples pretreated by a concentrated sugar solution (e.g. 45%), evidently due to the lower porosity and other physicochemical factors. The low diffusivity may be beneficial in the storage stability and utilization of dehydrated fruits.     

Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

The effects of osmotic dehydration (OD) with or without pulsed vacuum (PV) on hot-air drying kinetics and quality attributes of cherry tomatoes were investigated. Both OD and PVOD pre-treatments were performed for 3 h at 50°C in 50 and 70^o Brix sucrose solutions with a solution-to-fruit mass ratio of 4:1, and PVOD was applied for 15 min before OD at atmospheric pressure. Samples were further dried at air temperature of 70°C. Effective moisture diffusivity (D _eff) of osmotically dehydrated samples increased gradually while the D_eff curve of fresh samples had a plateau stage during hot air drying. Lower glass transition temperature, T_g, values of osmotically dehydrated samples indicated that they needed a lower storage temperature. Both OD and PVOD pre-treatments had advantages in shortening drying cycles and improving quality of products. Compared with air drying, osmo-air drying decreased the total drying time, color change, and hardness of dried samples by 32.26%, 18.11%, and 88.21%, respectively, and increased volume ratio and vitamin C retention rate by 72.31% and 125.82%. As compared with OD, PVOD decreased color change and hardness by 28.48% and 45.17%, increased volume ratio and vitamin C retention rate by 27.41% and 17.77%, but there was no significant difference shown in drying time. Therefore, osmotic pre-treatment can shorten the total dehydration time, and improve the general quality of dried cherry tomatoes.     

Influence of Osmotic Pretreatment on Kinetics of Convective Drying and Quality of Apples

This article examines the influence of apple osmotic dehydration (OD) on the kinetics of convective drying and the quality of the products obtained. Fresh apples (Malus domestica), variety Ligol, were used as the experimental material. Samples were first dehydrated in three osmotic agents (glucose, fructose, and sucrose), each at a concentration of 40%, for 30, 60, and 120 min, and then dried convectively. Efficiency of osmotic dewatering was assessed on the basis of water loss (WL) and solids gain (SG). The influence of OD on convective drying kinetics was analyzed by comparing the drying curves and the basic kinetic parameters (time and drying rate). Quality of products was assessed on the basis of colorimetric measurements and sensory evaluation. It was found that OD significantly improved the quality of dried products through better retention of the original color, shape, texture, aroma, and taste, but it did not remarkably affect the rate of convective drying.     

Influence of osmotic drying with an aqueous poly(ethylene glycol) liquid desiccant on alumina objects gelcast with gelatin

Gelcasting and liquid desiccant drying are novel forming and drying methods used to mitigate common issues associated with the fabrication of complex advanced ceramic objects. In this study, the molecular weight and osmotic pressure of aqueous poly(ethylene glycol) (PEG) desiccant solutions were simultaneously varied to understand their influence on the net mass loss rates of gelcast alumina samples prepared using gelatin as a gelling agent. Additionally, the amount of PEG diffusion and water diffusion to and from the ceramic samples after 150 min of immersion in the liquid desiccant was correlated to the solution properties as was the final bulk density of the sintered samples. Solutions with high molecular weight and low osmotic pressure resulted in low PEG gain and low water loss, while solutions with low molecular weight and high osmotic pressure resulted in high PEG gain and high water loss. In some cases, more than 40 wt% of the total water per sample was removed through the liquid desiccant drying process.     

Mathematical modeling and simulation of shrunk cylindrical material's drying kinetics—Approximation and application to banana

In the present work, a diffusion-based model was adopted to represent the convective drying behavior of cylindrical banana samples, taking into consideration the shrinkage along drying. The developed model simulated a significant number of situations resulting from the variations of some operating conditions. The temperatures tested were 50, 60, 67 and 70 °C, the air velocities were 3, 4 and 4.5 m/s and the relative humidity range of the drying air was from 3.5 to 11.5%. The calculated drying curves were compared to the experimental ones in order to determine apparent moisture diffusivity. An empirical equation was suggested, describing the apparent moisture diffusivity within the banana versus product temperature and local moisture content. A good agreement was found between experimental and calculated drying kinetics.     

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.