Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses

Journal of Food Processing and PreservationVolume 38, Issue 4 p. 1705-1715 Original Article Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses Gordana B. Koprivica, Corresponding Author Gordana B. Koprivica Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaCorresponding author. TEL: +381 21 485 360; FAX: +381 21 450 413; EMAIL: [email protected]Search for more papers by this authorLato L. Pezo, Lato L. Pezo Institute of General and Physical Chemistry, University of Beograd, 11000 Beograd, SerbiaSearch for more papers by this authorBiljana L. Ćurčić, Biljana L. Ćurčić Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this authorLjubinko B. Lević, Ljubinko B. Lević Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this authorDanijela Z. Šuput, Danijela Z. Šuput Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this author Gordana B. Koprivica, Corresponding Author Gordana B. Koprivica Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaCorresponding author. TEL: +381 21 485 360; FAX: +381 21 450 413; EMAIL: [email protected]Search for more papers by this authorLato L. Pezo, Lato L. Pezo Institute of General and Physical Chemistry, University of Beograd, 11000 Beograd, SerbiaSearch for more papers by this authorBiljana L. Ćurčić, Biljana L. Ćurčić Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this authorLjubinko B. Lević, Ljubinko B. Lević Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this authorDanijela Z. Šuput, Danijela Z. Šuput Faculty of Technology, University of Novi Sad, 21000 Novi Sad, SerbiaSearch for more papers by this author First published: 25 June 2013 https://doi.org/10.1111/jfpp.12133Citations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract This paper describes the effects of different concentrations of sugar beet molasses (40–80%) and immersion times (1–5 h) on osmotic dehydration/impregnation of apple cubes. Osmotic dehydration process was conducted at constant temperature of 55C and under atmospheric pressure. Analysis of variance was used in order to find significant effects of solution concentration and immersion time on water loss, solid gain, carbohydrates and minerals content, as well as change in colors and textural characteristics. It was found that the influence of both process variables were statistically significant at P < 0.05 level, on almost all of examined responses, with the exception of minerals content (Ca and K content were found insignificant, while Na was found significant at P < 0.10 level). The optimum processing conditions were determined by response surface method, coupled with fuzzy synthetic evaluation algorithm, using membership trapezoidal function, with defined optimal interval values, depending on a final usage of dehydrated fruit. Practical Applications Osmotic dehydration (OD) of foods presents some advantages compared with common drying techniques, such as minimizing heat damage to the color and flavor, inhibiting enzymatic browning and reducing energy costs. The use of OD, as a complementary treatment in food processing, particularly prior to drying and freezing operations, reduces energy requirements of these processes. The technique aims to dehydrate food products by immersing them in hypertonic solution. The effects of different concentrations of sugar beet molasses (40–80%) and immersion times (1–5 h) on kinetics of mass transfer during OD/impregnation of apple cubes were studied. Sugar beet molasses as hypertonic solution is presented in this article because of high dry matter content and the enrichment of the food material in minerals and vitamins, which penetrate from molasses to the plant tissue. This investigation is also focused on finding the appropriate mathematical model for water loss, solid gain, sugars and minerals content, as well as change in colors and textural characteristics, during OD of apples in sugar beet molasses. The optimum processing conditions were determined by response surface method, coupled with fuzzy synthetic evaluation algorithm, using membership trapezoidal function, with defined optimal interval values, depending on a final usage of dehydrated fruit. References Alkali, J.S., Ariahu, C.C. and Nkpa, N.N. 2006. Kinetics of osmotic dehydration of mango. J. Food Process. Preserv. 30, 597–607. Alzamora, S.M., Castro, M.A., Vidales, S.L., Nieto, A.B. and Salvatori, D. 2000. The roll of tissue microstructure in the textural characteristics of minimally processed fruits. In Minimally Processed Fruits and Vegetables, Fundamental Aspects and Applications ( S.M. Alzamora, M.S. Tapia and Malo López) pp. 153–171, A. Aspen Publishers Inc., Gaithersburg, MD. 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