High pressure assisted osmotic dehydrated ginger slices

• Published in: Journal of food engineering 2019-04, Vol.247, p.19-29
• Main Authors: Dash, Kshirod K., Balasubramaniam, V.M., Kamat, Shreya
• Format: Article
• Language: English
• Subjects: Effective diffusivity; High pressure processing; Moisture ratio; Osmotic dehydration; Solute ratio
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2018.11.024

Experiments were conducted to investigate osmotic dehydration of ginger slices suspended in three different osmotic agents at 0.1–600 MPa and 40 °C for various pressure holding times. A Weibull distribution mathematical model was employed to predict the kinetics of moisture and solute transport during osmotic dehydration of ginger. Increased process pressure accelerated the water loss and solid gain and removed significant amount of water within a shorter time period. The effective moisture diffusivity values for glucose, fructose, and sucrose at 0.1 MPa and 40 °C were 0.322 × 10−9, 0.362 × 10−9 and 0.396 × 10−9 m2/s respectively. Pressure treatment at 600 MPa increased these values by approximately by 11–12 folds (3.725 × 10−9, 4.027 × 10−9 and 4.293 × 10−9 m2/s respectively). Among the osmotic agents tested, solute diffusivity was maximum in glucose followed by fructose and sucrose, whereas the moisture diffusivity was greatest in sucrose and lowest in glucose. •High pressure treatment at 40 °C for 15 min was used for osmotic dehydration of ginger slices.•Application of high pressure significantly enhanced mass transfer in ginger slices.•Ginger slices in sucrose solution showed the highest water loss and lowest solid gain.•Glucose is the most effective osmotic agent for solid enrichment process.•Pressure assisted osmotic dehydration has led to development of shelf stable intermediate moisture ginger slices.