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Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes

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Abstract

This study investigates the effects of different process parameters (sugar dose, sugar size, and ultrasonic treatment time) on the solid osmotic dehydration (SOD) process of jasmine flowers and the physiochemical characteristics of syrup. The kinetics of moisture loss, solute gain, and effective diffusivity during SOD were predicted by fitting the experimental data with the Azuara model, Weibull model, and Fick second law model. The results showed that the high regression coefficient (R2 > 0.9) and low χ2 value represented the suitability of the Azuara model for predicting equilibrium water loss and solid gain and the Weibull model for predicting both moisture and solute fraction in jasmine under different process parameters during SOD. A relatively high sugar dose (120% w/w, fresh jasmine flower basis) and moderate sugar size (6–20 mesh) enhanced the moisture loss and solute uptake during SOD and produced more syrup. Furthermore, the high sugar dose (120% w/w) and small sugar size (40 mesh) enhanced the diffusion of polyphenols and flavonoids in jasmine to syrup. The mass transfer rate and syrup yield were increased, and more polyphenols, flavonoids, and antioxidant components were diffused to the syrup after applying the ultrasonic waves during SOD. Most flavour compounds of jasmine were effectively extracted by SOD under different process parameters, and alcohols (more than 68%) are the main flavour components of syrups, but the amount of major volatile compounds extracted was not affected by SOD process parameters.

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Data Availability

The datasets generated during the current study are available from the corresponding author upon reasonable request.

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Funding

This work was supported by the Research Programme of Agriculture Research System of China (CARS-170502).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China

    Zhiming Zhang, Junzhe Yu, Peng Cheng, Shuo Wang, Fangxue Hang, Kai Li & Caifeng Xie

  2. Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, 530004, China

    Fangxue Hang, Kai Li & Caifeng Xie

  3. Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, 530004, China

    Fangxue Hang, Kai Li & Caifeng Xie

  4. Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane, QLD, 4000, Australia

    Changrong Shi

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  1. Zhiming Zhang
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  2. Junzhe Yu
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  5. Fangxue Hang
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Correspondence to Caifeng Xie or Changrong Shi.

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Zhang, Z., Yu, J., Cheng, P. et al. Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes. Food Bioprocess Technol 15, 1055–1072 (2022). https://doi.org/10.1007/s11947-022-02787-3

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