Abstract
Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen blueberries were explored in ternary solution considering the volume shrinkage of blueberries. The results showed that the 40%/50% xylitol solution had the lowest viscosity in polyols at 20 °C. The addition of 5%/10% CaCl2 had no significant effect on the viscosity of the ternary solution. Frozen blueberries had higher OD efficiency and less equilibrium time than fresh blueberries at 600 rpm vibration speed and 50%xylitol/10%CaCl2 concentration. There was competition between xylitol and CaCl2 transfer at shorter dehydration times for fresh blueberries, which was not significant in frozen blueberries and with longer times. Considering volume shrinkage of the blueberries, the effective diffusion coefficient of water and solute was calculated. The vibration speed had a significant effect on the effective diffusion coefficient, which governed the mass transfer efficiencies of the blueberries in the ternary solution.
Highlights
Osmotic dehydration (OD) is a nonthermal technology for preserving and processing fruit (Junqueira et al, 2021; Dermesonlouoglou & Giannakourou, 2018; Kowalska et al, 2017)
The further development of OD in blueberries is hindered by osmotic agents and efficiency (Yu et al, 2016; Ciurzyńska et al, 2016; Kucner et al, 2013; Ketata et al, 2013)
Compared to the viscosities of the 45%, 50%, 55% and 60% binary xylitol solutions, the viscosities of the ternary solutions were lower with the addition of 5% or 10% CaCl2 in 40%, 50% xylitol solutions respectively(p
Summary
Osmotic dehydration (OD) is a nonthermal technology for preserving and processing fruit (Junqueira et al, 2021; Dermesonlouoglou & Giannakourou, 2018; Kowalska et al, 2017). This method can extend the shelf life of blueberries and produce intermediate-moisture products with better stability (GrajalesLagunes et al, 2019; Yu et al, 2016). The high viscosities of sucrose, polyols and low-sugar fruit juice solution limits their applications in the OD of blueberries at low temperature (
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