Commenced in January 2007
Paper Count: 30836
Osmotic Dehydration of Apricot using Saltsucrose Solutions
Abstract:Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1083377Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2007
 Askar, A., Heikal, Y., Ghonaim, S. M., Abdel-Fadeel, M.G., Ali, A. M., & Abdel-Gaied, L.O. (1996). Osmotic and solar dehydration of peach fruits. Fruit Processing, 7, 258-262.
 Azoubel, P. M., Murr, F. E. X. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 61, 291-295.
 Corzo, O. & Bracho, N. (2006). Application of Peleg model to study mass transfer during osmotic dehydration of sardine sheets. Journal of Food Engineering, 75(4), 535-541.
 Crank, J. (1975). The mathematics of diffusion (2nd ed.) Oxford: Oxford University Press.
 El-Aouar, A. A., Azoubel, P. M., & Murr, F. E. X. (2003). Dehydration kinetics of fresh and osmotically pretreated papaya (Carica papaya L.) Journal of Food Engineering, 59, 85-91.
 Forni, E., Sormani, A., Scalise, S., & Torreggiani, D. (1997). The influence of sugar composition on the color stability of osmodehydrated frozen intermediate moisture apricots. Food Research International, 30, 87-94.
 Khin, M. M., Zhou, W., & Perera, C. O. (2006). A study of the mass transfer in osomotic dehydration of coated potato cubes. Journal of Food Engineering, 77(1), 84-95.
 Khoyi, M. R. & Hesari, J., (2007). Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78, 1355-1360.
 Lenart, A. (1996) Osmo-convective drying of fruits and vegetables: Technology and application. Drying technology, 14, 391-413.
 Lin, T. M., Durance, T. D., & Scaman, C. H. (1998). Characteristics of vacuum microwave air and freeze dried carrot slices. Food Research International, 4, 111-117.
 Mayor, L., Moreira, R., Chelno, F., & Sereno, A. M. (2006). Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. Journal of Food Engineering, 74(2), 253-262.
 McBean, D., Joslyn, M. A., & Nury, F. S. (1971). Dehydrated fruit. In A.C. Hulme (Ed.). The biochemistry of fruit and theier products (Vol. 2, pp 623-652). London: Academic Press.
 Park, K. J., Bin, A., Brod, F. P. R., & Park, T. H. K. B. (2002). Osmotic dehydration kinetics of pear D-anjou (Pyrus communis L.). Journal of Food Engineering, 52, 293-298.
 Palou, E., Lopez-Malo, A., Argaiz, A., & Welti, J. (1993). Osmotic dehydration of papaya. Effect of syrup concentration. Revista Espasimnola de Ciencia Y Technologia de Alimentos, 33(6), 621-630.
 Pokharkar, S. M., Prasal, S., & Das, H. (1997). A Model for osmotic concentration of banana slices. Journal of Food Science and Technology, 34, 230-232.
 Ponting, J. D., Watters, G. G., Forrey, R. R., Jackson, R., and Stanley, W. L. (1966). Osmotic dehydration of fruits. Food Technology, 10, 1365-1368.
 Sereno, A. M., Moreira, D., & Martinez, E. (2001). Mass transfer coefficients during osmotic dehydration of apple single and combined aqueous solution of sugar and salts. Journal of Food Engineering, 47, 43-49.
 Singh, H. (2001). Osmotic dehydration of carrot shreds for Gazraila preparation. Journal of Food Science and Technology, 38, 152-154.
 Sutar, P. P., & Gupta, D. K. (2007). Mathematical modeling of mass transfer in osmotic dehydration of onion. Journal of Food Engineering, 78(1), 90-97.