Abstract
The aim of this work is to study the effect of osmotic dehydration on mass transfer (solid gain (SG) and water loss (WL)) and on some quality attributes kinetics degradation of pears (ascorbic acid and total phenolic contents, color). Pears samples (1×0.8×0.8 cm3) were osmotically dehydrated for different time, following a 53 central composite experimental design (osmosis time: 30, 120, 210, 300, and 390 min, sucrose concentration: 25, 35, 45, 55 and 65 °Brix and temperature 20, 30, 40, 50, and 60°C). The interactive term of osmosis time, sucrose concentration and temperature have a significant effect on WL and SG. As expected, water loss and solids gain increased with the increase of temperature and solution concentration. Sucrose concentration, osmosis time and temperature induce significant increase of a* and b* colormetric parameters but did not affect the lightness (L*) of pear slices. This seems to be a result of matrix concentration and solids uptake. Osmosis time is the most important factor affecting total phenolic content. Volume change is linearly correlated with temperature and osmosis time. These results suggest that shrinkage is essentially due to water loss and solid gain.
Highlights
IntroductionStudies on fruits and vegetables, especially, have shown how these products lower the risk of several chronic diseases such as a heart disease, cancer, and diabetes
There’s a constant increasing demand for healthy, natural and delicious fruits
The aim of the present work is to evaluate the influence of osmotic dehydration parameters on the kinetic degradation of some quality attributes of pear slices and on mass transfers
Summary
Studies on fruits and vegetables, especially, have shown how these products lower the risk of several chronic diseases such as a heart disease, cancer, and diabetes. These effects are mostly associated with biologically active components that naturally exist in the product. The most important are the phenolic compounds, the carotenoids, vitamins C and E, and fibers Composite foods such as ice creams, cereals, dairy and bakery products highly require finished processed fruits. Osmotic treatment is a procedure that involves immersing a solid food in a hypertonic aqueous solution It leads to the loss of water and a solute shift from the solution into the food. The osmotic dehydration of common fruits and vegetables, such as apples, bananas, carrots, potatoes, tomatoes etc. has been described by several authors [3,4,5]
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