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Mass Transfer During osmotic dehydration Using Acoustic Cavitation

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Chinese Journal of Chemical Engineering 2005年第1期13卷 13-17页

作者：孙宝芝淮秀兰姜任秋刘登瀛 College of Power and Nuclear Energy Harbin Engineering University Harbin 150001 China Institute of Engineering Thermophysics Chinese Academy of Sciences Beijing 100080 China

An experimental study on intensifying osmotic dehydration was carried out ina state of nature and with acoustic cavitation of different cavitating intensity (0.5A, 0.7A and0.9A) respectively, in which the material is apple slice of 5mm thickness. The result showed thatacoustic cavitation remarkably enhanced the osmotic dehydration, and the water loss was acceleratedwith the increase of cavitating intensity. The water diffusivity coefficients ranged from1.8x10^(-10)m^2·s^(-1) at 0.5A to 2.6x10^(-10)m^2·s^(-1) at 0.9A, and solute diffusivitycoefficients ranged from 3.5x10^(-11) m^2·s^(-1) at 0.5A to 4.6X10^(-11)m^2·s^(-1) at 0.9A. On thebasis of experiments, a mathematical model was established about mass transfer during osmoticdehydration, and the numerical simulation was carried out. The calculated results agree well withexperimental data, and represent the rule of mass transfer during osmotic dehydration intensified byacoustic cavitation.

关键词： osmotic dehydration acoustic cavitation mass transfer rate mathematicalmodel

Experimental Study of osmotic dehydration of Date （Phoenix dactylifera L,）： Application for Lemsi Cultivars

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Journal of Food Science and Engineering 2013年第7期3卷 388-393页

作者： Sdayria Aymen Farhat Abdelhamid Bellagha Sihem Sahli Ali Laboratoire d 'Energ~tique et des Transferts Thermiques et Massique LETTM FST Universit~ de Tunis AI-Manar Tunisie Laboratoire de Maitrise des Technologies de l 'Energie LMTE Centre de Recherche et des Technologies de l 'Energie CRTEn BP95 Hammam Lif 2050 Tunisie lnstitut National Agronomique de Tunis Tunis 1082 Tunisie

The cultivar date Lemsi is well known in the coastal oasis of Tunisia for both its quality stage ＂blah＂ and its earliness. This variety is characterized by its astringent taste and has never been studied extensively. An osmotic dehydration treatment is necessary to improve the quality of the final product for maintaining its integrity. Thus, it is a preservation technique that is often used as pretreatment to obtain partially dehydrated fruit. In this experimental study, the cultivar date Lemsi were cut into cubes of 1 cm3 and were immersed in sucrose solutions of 50%, 60% and 70% at 20℃ for 0-240 min. The moisture content, the solute gain, the water loss and the ratio WL/SG are determined and discussed. The results deduced from this work have showed that sugar gain SG, water loss WL and the ratio WL/SG are increased with concentration of osmotic solution. Likewise, the osmotic dehydration treatment need to be followed of a convective drying to ensure the quality of the final product.

关键词： osmotic dehydration Phoenix dactilifera L. lemsi cultivars water loss solute gain.

Influence of osmotic dehydration with High Electric Field on the Drying Kinetics and Mass Transfer of Green Apples

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Journal of Agricultural Science and Technology(B) 2012年第11期2卷 1138-1147页

作者： Baishali Dutta Ramesh Murugesan Vijaya G.S. Raghavan Valerie Orsat Department of Bioresource Engineering McGill University Montreal Quebec Canada

Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.

关键词： osmotic dehydration high electric field drying kinetics mass transfer product quality.

Optimization of osmotic dehydration of Medlars Slices in Sucrose Solution Using Response Surface Methodology

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Journal of Mechanics Engineering and Automation 2015年第2期5卷 128-134页

作者： AliFerradji Department of Food Sciences High National School of Agronomy Algiers 16131 Algeria

Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.

关键词： Optimization osmotic dehydration medlars sucrose response surface methodology.

Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream(Sparus aurata)fillets

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Aquaculture and Fisheries 2017年第1期2卷 39-47页

作者： Theofania N.Tsironi Petros S.Taoukis Laboratory of Food Chemistry and Technology School of Chemical EngineeringNational Technical University of AthensAthens 15780Greece

The objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled *** gilthead seabream(Sparus aurata)fillets were treated for 0-360 min at 15℃ in osmotic solutions 50:5 high dextrose equivalent maltodextrin:NaCl/100 g(HDM),40:10:5 HDM:trehalose:NaCl/100 g(HDM+treh)and 40:10:5 HDM:glucosamine:NaCl/100 g(HDM+gluc).Water loss,solid gain,salt content and water activity were monitored throughout *** untreated and osmotically pre-treated for 45 min were aerobically packed and stored isothermally at 15,10,5,2.5,0,-1 and -3℃.Quality assessment was based on microbial growth(total viable count,Pseudomonas spp.,Brochothrix thermosphacta,Enterobacteriaceae spp.,H_(2)S-producing bacteria,lactic acid bacteria,yeasts and moulds),total volatile nitrogen(TVB-N),lipid oxidation(TBARs)and sensory *** indices were kinetically modelled and temperature dependence of quality loss rates was modelled by Ratkowsky *** pre-treatment led to significant shelf-life extension of fillets,in terms of microbial growth,chemical changes and organoleptic *** pre-treatment with the alternative solutes led to depression of the freezing point(-1.8,-2.6,-3.2 and-3.5℃ for the untreated samples and the osmotically pre-treated with HDM,HDM t treh and HDM t gluc,respectively).TVB-N values were higher in untreated samples,followed by osmotically treated fillets,mainly at higher storage temperatures(i.e.10 and 15℃).Based on the mathematical models for sensory evaluation scoring,the shelf-life was 12,19,22 and 22 days at 0℃ for untreated and osmotically pre-treated with HDM,HDM t treh and HDM t gluc fish slices,respectively,while the respective values at -3℃ were 21,35,38 and 38 *** alternative solutes had no significant effect on the quality and shelf-life of pre-treated fish fillet during storage at refrigerated conditions.

关键词： osmotic dehydration Fish Super-chilling Cryoprotective agents Kinetic modelling

Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i>Variety to Semi-Candied Dates in Dates Syrup

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Food and Nutrition Sciences 2021年第6期12卷 627-642页

作者： Férial Aziza Benyahia-Krid Elheyfa Khemissat O. Aissaoui Zitoun Kaouther Djafri Meriem Bergouia Batoul Meghzili Lamia El-Mechta Laboratoire de Génie Agro-Alimentaire (GENIAAL) Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.) Université Frères Mentouri Constantine 1 Constantine Algérie Institut National de la Recherche Agronomique d’Algérie INRAA station expérimentale de Sidi Mehdi Touggourt Algérie

The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called “h’chef”. The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65°, 70° and 75°. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content,

关键词： Phoenix dactylifera L. Downgraded Dates Food Formulation osmotic dehydration Stability Test