View More View Less
  • 1 Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Effects of the osmotic pre-treatment (OD) with sucrose or sorbitol solutions and different drying methods on the rehydration kinetics of apple cubes were studied. Samples were dried by hot air (HAD) at 70 ºC, by microwave (MWD) at 500 W, and by freeze-drying (FD). The rehydration of dried samples was performed in water at 80 ºC and at a mass ratio of sample to water of 1:100. The first order kinetic model was found to provide the best fit of the rehydration data. The pre-treatment and the drying method did not affect the rehydration kinetics, but the rehydration capacity after 12 min of rehydration was higher in the control samples than in the osmotically dehydrated ones, for all three drying methods. The rehydration rate and the rehydration capacity of the apple cubes dried by HAD, MWD, or FD were not affected by the solute used in the pre-treatment, sucrose and sorbitol.

  • AOAC (2002). Official methods of analysis of AOAC International. 17TH ed. AOAC International, Gaithersburg, Md. USA

  • Assis, F.R., Morais, R.M.S.C. & Morais, A.M.M.B. (2017a): Mathematical modelling of osmotic dehydration kinetics of apple cubes. J. Food Process. Pres., 41(3), doi:10.1111/jfpp.12895.

    • Search Google Scholar
    • Export Citation
  • Assis, F.R., Morais, R.M.S.C. & Morais, A.M.M.B. (2017b): Mathematical modelling of hot air convective drying of osmotically dehydrated apple cubes. J. Food Sci. Tech., 54, 31523160.

    • Search Google Scholar
    • Export Citation
  • Assis, F.R., Morais, R.M.S.C. & Morais, A.M.M.B. (2017c): Microwave drying of apple cubes –effect of the osmotic pre-treatment and comparison with hot air drying. Advances in Food Science and Engineering (AFSE), 1, 112122.

    • Search Google Scholar
    • Export Citation
  • Assis, F.R., Morais, R.M.S.C. & Morais, A.M.M.B. (2018): Osmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air drying. Advances in Food Science and Engineering (AFSE), 21 (1), 3847.

    • Search Google Scholar
    • Export Citation
  • Brochier, B., Marczak, L.D.F. & Noreáa, C.P.Z. (2014): Osmotic dehydration of yacon using glycerol and sorbitol as solutes: Water effective diffusivity evaluation. Food Bioprocess Tech., 8, 623636.

    • Search Google Scholar
    • Export Citation
  • Chandra, S. & Kumari, D. (2015): Recent development in osmotic dehydration of fruit and vegetables: A review. Crit. Rev. Food Sci. Nutr., 55, 552561.

    • Search Google Scholar
    • Export Citation
  • Chauhan, O.P., Singh, A., Singh, A., Raju, P.S. & Bawa, A.S. (2011): Effects of osmotic agents on colour, textural, structural, thermal, and sensory properties of apple slices. Int. J. Food Prop., 14, 10371048.

    • Search Google Scholar
    • Export Citation
  • Cicerzynska, A. & Lenart, A. (2010): Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. J. Food Eng., 97, 267274.

    • Search Google Scholar
    • Export Citation
  • Contreras, C., Martín-Esparza, M.E. & Martínez-Navarrete, N. (2012): Influence of drying method on the rehydration properties of apricot and apple. J. Food Process Eng., 35, 178190.

    • Search Google Scholar
    • Export Citation
  • Doymaz, I. (2016): Hot-air drying and rehydration characteristics of red kidney bean seeds. Chem. Eng. Commun., 203, 599608.

  • Lenart, A. (1996): Osmo-convective drying of fruits and vegetables: Technology and application. Dry. Technol., 14, 391413.

  • Lewicki, P. (1998): Some remarks on rehydration of dried foods. J. Food Eng., 36, 8187.

  • Lin, T.M.D., Durance, T. & Scaman, C.H. (1998): Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res. Int., 31, 111117.

    • Search Google Scholar
    • Export Citation
  • Maldonado, S., Arnau, E. & Bertuzzi, M.A. (2010): Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes. J. Food Eng., 96, 333341.

    • Search Google Scholar
    • Export Citation
  • Maskan, M. (2001): Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. J. Food Eng., 48, 177182.

    • Search Google Scholar
    • Export Citation
  • Moreira, R., Chenlo, F., Chaguri, L. & Mayor, L. (2011): Analysis of chestnut cellular tissue during osmotic dehydration, air drying, and rehydration processes. Dry. Technol., 29, 1018.

    • Search Google Scholar
    • Export Citation
  • Noshad, M., Mohebbi, M., Shahidi, F. & Mortazavi, S.A. (2012): Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic. J. Food Process. Pres., 36, 383392.

    • Search Google Scholar
    • Export Citation
  • Patel, S. & Goyal, A. (2012): The current trends and future perspectives of prebiotics research: A review. 3 Biotech., 2, 115125.

  • Pei, F., Shi, Y., Gao, X., Wu, F., Mariga, A.M., Yang, W., ... Yang, F. & Hu, Q. (2014): Comparison of freeze-drying and freeze-drying combined with microwave vacuum drying methods on drying kinetics and rehydration characteristics of button mushroom (Agaricus bisporus) slices. Food Bioprocess Tech., 7, 16291639.

    • Search Google Scholar
    • Export Citation
  • Reyes, A., Mahn, A. & Huenulaf, P. (2011): Drying of apple slices in atmospheric and vacuum freeze dryer. Dry. Technol., 29, 10761089.

    • Search Google Scholar
    • Export Citation
  • Rodríguez, M.M., Arballo, J.R., Campaáone, L.A., Cocconi, M.B., Pagano, A.M. & Mascheroni, R.H. (2013): Osmotic dehydration of nectarines: influence of the operating conditions and determination of the effective diffusion coefficients. Food Bioprocess Tech., 6, 27082720.

    • Search Google Scholar
    • Export Citation
  • Sette, P., Salvatori, D. & Schebor, C. (2016): Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. Food Bioprod. Process., 100, 156171.

    • Search Google Scholar
    • Export Citation
  • Silveira, M. & Jonas, R. (2002): The biotechnological production of sorbitol. Appl. Microbiol. Biot., 59, 400408.

All Time Past Year Past 30 Days
Abstract Views 78 78 2
Full Text Views 26 17 0
PDF Downloads 17 8 0