Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality

This work evaluates the effect of applying osmodehydration (OD40 at atmospheric pressure) and pulsed-vacuum osmodehydration (ODVP40, at 498 mmHg) as pre-treatments before apple (cv. Granny Smith) drying. The pre-treatments were evaluated in terms of time-dependent free moisture content (MK), drying...

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Bibliographic Details
Published in:Maǧallaẗ al-abḥath al-handasiyyaẗ 2023-12, Vol.11 (4), p.275-282
Main Authors: González-Pérez, Julio E., Romo-Hernández, Aarón, López-Malo, Aurelio, Ramírez-Corona, Nelly
Format: Article
Language:English
Subjects:
Drying curve
Homogeneous impregnation
Mass transfer
Osmo-convective drying
Vacuum-pressure
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Summary:This work evaluates the effect of applying osmodehydration (OD40 at atmospheric pressure) and pulsed-vacuum osmodehydration (ODVP40, at 498 mmHg) as pre-treatments before apple (cv. Granny Smith) drying. The pre-treatments were evaluated in terms of time-dependent free moisture content (MK), drying rates (DR), effective water diffusion (D), product shrinkage and color changes. The ODVP40 pre-treated samples (40 °Brix grape juice at 40 °C) had a higher total soluble solids content (p 0.827). A response surface model was used to estimate the Page model parameters as a function of the initial sample's temperature (T) and total soluble solids concentration (SSo). D values (considering product shrinkage) were computed as 3.56–5.48 × 10−10 m2/s, 6.86–14.35 × 10−10 m2/s, 30.70–72.81×10–10 m2/s for fresh, OD40 and ODVP40 apple, respectively.
ISSN:2307-1877
2307-1885
DOI:10.1016/j.jer.2023.100153