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Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics

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Abstract

The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration (OD). The aim was to model the effect of OD on mass transfer and quality preservation. Apricot pieces were immersed in multi-component solutions comprising glycerol, erythritol, steviol glucosides and mineral salts, at various time–temperature conditions (25–45 °C for 3–240 min, wfruit/wsolution = 1/5). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture) were measured during OD. OD apricot exhibited higher quality retention (acceptable level of colour change, increased firmness) suggesting that OD can be an effective pre-processing step in the production of innovative products. A second degree polynomial model was developed, describing the effect of processing conditions and glycerol concentration on WL, SG, aw, colour and texture of osmotically dehydrated apricots, and ANOVA was applied to identify the factors that significantly affect the aforementioned parameters.

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Abbreviations

α0 :

Constant of the second degree polynomial model

αi :

Coefficients representing the linear effects of the factors of the second degree polynomial model

αii :

Coefficients representing the interaction effects of the factors of the second degree polynomial model

a :

Red (positive)–green (negative)

a 0 :

a at initial osmotic treatment time zero (0)

b :

Yellow (positive)–blue (positive)

b 0 :

b at initial osmotic treatment time

aw :

Water activity

C glycerol :

Glycerol concentration (% w/w)

D es :

Effective coefficient of solid diffusivity (m2/s)

D es,ο1,2 :

Effective coefficient constant of solid diffusivity (m2/s)

D ew :

Effective coefficient of water diffusivity (m2/s)

D ew,ο1,2 :

Effective coefficient constant of water diffusivity (m2/s)

E a :

Activation energy (kJ/mol)

F max :

Maximum peak force (g)

L :

Lightness or whiteness (100 for white to 0 for black)

L 0 :

L at initial osmotic treatment time zero (0)

M 0 :

Initial mass of fresh material (g)

m 0 :

Dry mass of fresh material (g)

M t :

Mass after time t of osmotic treatment (g)

m t :

Dry mass after time t of osmotic treatment (g)

M ∞ :

Mass at equilibrium (g)

MR :

Diffused moisture ratio

OD:

Osmotic dehydration

R :

Universal gas constant (8.314 kJ/mol K)

RSM:

Response surface methodology

r :

Average radius of apricot (m)

S 0 :

Initial solid content of fresh material (g)

S t :

Solid content after time t of osmotic treatment (g)

S ∞ :

Solid content at equilibrium (g)

SG:

Solid gain (g of total solids/g initial dry matter)

SR :

Diffused solid ratio

T:

Osmotic treatment temperature (°C)

T :

Temperature (K) of the Arrhenius equation

t :

Osmotic treatment time (min)

Xi :

Factor variables of the second degree polynomial model

Y:

Response variables of the second degree polynomial model

WL:

Water loss (g of water/g initial dry matter)

ΔE:

Total color change or difference

∞ :

At equilibrium

0:

Initial (at time zero)

t :

At time t

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou, Zografou, 15780, Athens, Greece

    Efimia K. Dermesonlouoglou

  2. Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Agiou Spyridonos Str., Egaleo, 12210, Athens, Greece

    Maria C. Giannakourou

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  1. Efimia K. Dermesonlouoglou
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  2. Maria C. Giannakourou
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Correspondence to Efimia K. Dermesonlouoglou.

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Dermesonlouoglou, E.K., Giannakourou, M.C. Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics. J Food Sci Technol 55, 4079–4089 (2018). https://doi.org/10.1007/s13197-018-3334-4

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  • DOI: https://doi.org/10.1007/s13197-018-3334-4

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