The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings

• Published in: Food and bioprocess technology 2020-09, Vol.13 (9), p.1505-1515
• Main Authors: Etemadi, Ahmad, Alizadeh, Reza, Sirousazar, Mohammad
• Format: Article
• Language: English
• Subjects: Agriculture; Apples; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coating; Coatings; Coefficients; Dehydration; Diffusion; Diffusion coefficient; Exact solutions; Food industry; Food processing industry; Food Science; Mass transfer; Original Research; Process parameters; Sucrose; Sugar; Water loss
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-020-02492-z

Edible basil seed gum is well known as a safe and beneficial material in the food industry. The effect of the gum concentration was studied as a coating solution on apple rings in the osmotic dehydration process. Water loss, solid gain, water, and solid diffusion coefficients, and performance ratio were selected as important parameters to be studied. Furthermore, different concentrations and temperatures of sucrose solution were investigated as osmotic process parameters. Equilibrium values of solid gain and water loss have been predicted by Azuara model. Mass transfer diffusion coefficients have been appropriately calculated by the analytical solution of Fick’s second law of diffusion. Water and solid diffusion coefficients varied in the ranges of 2.78 × 10 −10 –13.21 × 10 −10 (m 2 /s) and 1.4 × 10 −10 –5.34 × 10 −10 (m 2 /s) respectively, in different operational conditions. The optimal operating condition to gain maximum performance ratio was obtained at 60 °C for concentrations of 0.3 wt.% gum and 60 wt.% osmotic sucrose solutions. Considered conditions resulted in a maximum performance ratio of 9 kg of water removal per 1 kg of solid gain. Coated samples showed 18% lower sucrose absorption in comparison with non-coated apples.