Preserving Melon by Osmotic Dehydration in a Ternary System
In this study, the kinetics of osmotic dehydration of melons (Tille variety) in a ternary system followed by air-drying for preserving melons in the summer to be used in the winter were investigated. The effect of different osmotic solution concentrations 30, 40 and 50% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratios 1:4, 1:5 and 1:6 on the mass transfer kinetics during osmotic dehydration of melon in ternary solution namely sucrosesalt- water followed by air-drying were studied. The diffusivity of water during air-drying was enhanced after the fruit samples were immersed in the osmotic solution after 60 min. Samples non-treated and pre-treated during one hour in osmotic solutions with 60% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratio of 1:4 were dried in a hot air-dryer at 60oC (2 m/s) until equilibrium was achieved.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1334403Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1977
 A. L. Ryall, Lipton, W.J. and Pentzer, W.T., Handling, Transportation, and Storage of Fruits and Vegetables: Vegetables and Melons, 2nd ed: Avi Pubisher, 1982.
 A. Goldman, & Schrager, V., Melons: for the passionate grower: Artisan Publisher, 2002.
 J. Welti-Chanes, Vélez-Ruiz, J.F. and Barbosa-C├ínovas, G.V., TRANSPORT PHENOMENA IN FOOD PROCESSING, 1 edition ed: CRC Press, 2002.
 M. N. A. Hawlader, M. S. Uddin, J. C. Ho, and A. B. W. Teng, "Drying characteristics of tomatoes," Journal of Food Engineering, vol. 14, pp. 259-268, 1991.
 D. Barbanti, Mastrocola, D. and Severine, C. , "Drying of plums. A comparison among twelve cultivars," Sciences des Aliments, vol. 14, pp. 61-73, 1994.
 F. P. a. D. Incorpora, D.P., Fundamentals of heat and mass transfer. New York: John Wiley Sons, 2007.
 N. K. Rastogi, K. S. M. S. Raghavarao, K. Niranjan, and D. Knorr, "Recent developments in osmotic dehydration: Methods to enhance mass transfer," Trends in Food Science and Technology, vol. 13, pp. 48-59, 2002.
 S. M. Pokharkar, S. Prasad, and H. Das, "A model for osmotic concentration of banana slices," Journal of Food Science and Technology, vol. 34, pp. 230-232, 1997.
 J. D. Ponting, "Osmotic dehydration of fruits-recent modification and applications," Process Biochemistry, vol. 8, pp. 18-20, 1973.
 J. Shi, M. L. Maguer, Y. Kakuda, A. Liptay, and F. Niekamp, "Lycopene degradation and isomerization in tomato dehydration," Food Research International, vol. 32, pp. 15-21, 1999.
 D. Torreggiani, "Osmotic dehydration in fruit and vegetable processing," Food Research International, vol. 26, pp. 59-68, 1993.
 H. R. Bolin, Huxoll, C.C., Jackson, R. and Ng, K.C., "Effect of osmotic agent and concentration on food quality," Journal of Food Science, vol. 48, pp. 202-205, 1983.
 A. M. Sereno, R. Moreira, and E. Martinez, "Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt," Journal of Food Engineering, vol. 47, pp. 43-49, 2001.
 J. S. Souza, M. F. D. Medeiros, M. M. A. Magalh Ïú┬úes, S. Rodrigues, and F. A. N. Fernandes, "Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying," Journal of Food Engineering, vol. 83, pp. 501-509, 2007.
 R. G. S. Bildweel, Plant Physiology, 2nd ed. New York: Macmillan Pub. Co., 1979.
 D. R. a. S. Bongirwar, A., "Studies on osmotic dehydration of banana," Journal of Food Science and Technology, vol. 14, pp. 104-113, 1977.
 C. L. Lerici, Pinnavaia, G., Dalla Rosa, M. and Bartolucci, L., "Osmotic dehydration of fruit: influence of osmotic agents on drying behaviour and product quality," Journal of Food Science, vol. 50, pp. 1217-1219, 1985.
 A. L. Raoult-Wack, Lenart, A. and Guilbert, S., Recent advances during dewatering through immersion in concentrated solution. New York: International Science Publisher, 1992.
 N. K. Rastogi, K. S. M. S. Raghavarao, and K. Niranjan, "Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration," Journal of Food Engineering, vol. 31, pp. 423-432, 1997.
 E. Azuara, C. I. Beristain, and G. F. Guti errez, "A method for continuous kinetic evaluation of osmotic dehydration," LWT - Food Science and Technology, vol. 31, pp. 317-321, 1998.
 M. R. Khoyi and J. Hesari, "Osmotic dehydration kinetics of apricot using sucrose solution," Journal of Food Engineering, vol. 78, pp. 1355- 1360, 2007.
 H. Kowalska and A. Lenart, "Mass exchange during osmotic pretreatment of vegetables," Journal of Food Engineering, vol. 49, pp. 137-140, 2001.
 G. E. Lombard, J. C. Oliveira, P. Fito, and A. Andres, "Osmotic dehydration of pineapple as a pre-treatment for further drying," Journal of Food Engineering, vol. 85, pp. 277-284, 2008.
 G. Panades, D. Castro, A. Chiralt, P. Fito, M. Nunez, and R. Jimenez, "Mass transfer mechanisms occurring in osmotic dehydration of guava," Journal of Food Engineering, vol. 87, pp. 386-390, 2008.
 S. Rodrigues and F. A. N. Fernandes, "Dehydration of melons in a ternary system followed by air-drying," Journal of Food Engineering, vol. 80, pp. 678-687, 2007.
 G. Sacchetti, A. Gianotti, and M. Dalla Rosa, "Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments," Journal of Food Engineering, vol. 49, pp. 163-173, 2001.
 B. Singh, A. Kumar, and A. K. Gupta, "Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes," Journal of Food Engineering, vol. 79, pp. 471-480, 2007.
 V. R. N. Telis, R. C. B. D. L. Murari, and F. Yamashita, "Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions," Journal of Food Engineering, vol. 61, pp. 253-259, 2004.
 T. Aktas, S. Fujii, Y. Kawano, and S. Yamamoto, "Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products," Food and Bioproducts Processing, vol. 85, pp. 178-183, 2007.
 L. Atares, A. Chiralt, M. G. Corradini, and C. Gonzalez-Martinez, "Effect of the solute on the development of compositional profiles in osmotic dehydrated apple slices," LWT - Food Science and Technology, vol. 42, pp. 412-417, 2009.
 F. Chenlo, R. Moreira, C. Fernandez-Herrero, and G. V ÏúÏîzquez, "Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions," Journal of Food Engineering, vol. 74, pp. 324-334, 2006.
 I. G. Mandala, E. F. Anagnostaras, and C. K. Oikonomou, "Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics," Journal of Food Engineering, vol. 69, pp. 307- 316, 2005.
 A. Nieto, M. A. Castro, and S. M. Alzamora, "Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango," Journal of Food Engineering, vol. 50, pp. 175-185, 2001.
 F. A. N. Fernandes, S. Rodrigues, O. C. P. Gaspareto, and E. L. Oliveira, "Optimization of osmotic dehydration of papaya followed by airdrying," Food Research International, vol. 39, pp. 492-498, 2006.
 D. Demirel and M. Turhan, "Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices," Journal of Food Engineering, vol. 59, pp. 1-11, 2003.
 M. A. Karim and M. N. A. Hawlader, "Drying characteristics of banana: Theoretical modelling and experimental validation," Journal of Food Engineering, vol. 70, pp. 35-45, 2005.
 A. A. El-Aouar, P. M. Azoubel, J. L. Barbosa Jr, and F. E. X. Murr, "Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)," Journal of Food Engineering, vol. 75, pp. 267-274, 2006.
 J. Crank, The Mathematics of Diffusion, 2nd ed. London: Clarendon Press-Oxford, 1975.
 W. Tia, Soponronnarit, S., Pienklang, K., " Studies of physico-thermal properties, equilibrium moisture content and thin layer drying of soybean and black gram. Drying of high moisture grains in humid tropical climates (Thailand)," Bangkok Thailand, ACIAR project 1990.
 J. Sargolzaei and A. Kianifar, "Modeling and simulation of wind turbine Savonius rotors using artificial neural networks for estimation of the power ratio and torque," Simulation Modelling Practice and Theory, vol. 17, pp. 1290-1298, 2009.
 J. Sargolzaei, N. Saghatoleslami, S. M. Mosavi, and M. Khoshnoodi, "Comparative study of artificial neural networks (ANN) and statistical methods for predicting the performance of ultrafiltration process in the milk industry," Iranian Journal of Chemistry and Chemical Engineering, vol. 25, pp. 67-76, 2006.
 C. C. Garcia, M. A. Mauro, and M. Kimura, "Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)," Journal of Food Engineering, vol. 82, pp. 284-291, 2007.
 A. Derossi, T. De Pilli, C. Severini, and M. J. McCarthy, "Mass transfer during osmotic dehydration of apples," Journal of Food Engineering, vol. 86, pp. 519-528, 2008.
 C. Prinzivalli, A. Brambilla, D. Maffi, R. Lo Scalzo, and D. Torreggiani, "Effect of osmosis time on structure, texture and pectic composition of strawberry tissue," European Food Research and Technology, vol. 224, pp. 119-127, 2006.