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Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study

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Abstract

The effect of power ultrasound and pulsed vacuum (PV) treatments on the dehydration kinetics and the status of water during osmotic dehydration of strawberries was investigated. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to determine the spatial distribution and status of water within the cellular and intercellular spaces. Differential scanning calorimetry (DSC) was used to determine the freezing point depression and the amount of frozen water. Osmotic treatment was performed by immersing the samples in 25 and 50 % (w/w) sucrose solutions at 40 °C for 3 h. Water loss and solid gain of strawberry samples were measured and the data were fitted by Peleg’s model. The Peleg’s model fitted the experimental water loss and solid gain kinetics data well (R 2 > 0.98). At a given sucrose concentration, the highest water loss and the highest decrease in firmness occurred while using ultrasound treatment, while the highest solid gain and the highest firmness values were achieved by pulsed vacuum treatment. LF-NMR signals were able to quantify the effect of water-osmotic solute exchange on the cell compartments (vacuole, cytoplasm plus intercellular space, and cell wall). The LF-NMR data showed that the relative space occupied by the vacuole decreased and the relative space occupied by the cytoplasm and intercellular space were increased due to these osmotic treatments. MRI results indicated that a bright “water strip” appeared in the periphery of all the osmotically dehydrated samples. DSC results showed that the decrease in water content and the increase in the osmotic solutes depressed the initial freezing point and the freezable water content in osmotically dehydrated strawberry.

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Acknowledgments

The authors acknowledge the financial support from China National Natural Science Foundation (Contract No. 21176104) which has enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Xin-feng Cheng, Min Zhang & Md. Nahidul Islam

  2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC, 3001, Australia

    Benu Adhikari

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  1. Xin-feng Cheng
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  4. Md. Nahidul Islam
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Correspondence to Min Zhang.

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Cheng, Xf., Zhang, M., Adhikari, B. et al. Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study. Food Bioprocess Technol 7, 2782–2792 (2014). https://doi.org/10.1007/s11947-014-1355-1

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