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Food and Bioprocess Technology

, Volume 5, Issue 3, pp 999–1009 | Cite as

Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

  • Brahim BchirEmail author
  • Souhail Besbes
  • Romdhane Karoui
  • Michel Paquot
  • Hamadi Attia
  • Christophe Blecker
Original Paper

Abstract

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching of natural solutes from seeds into the solution, which is quantitatively not negligible, and might have an important impact on the sensorial and nutritional value of seeds and date juices. Both scanning electron microscopy and texture (compression) analysis revealed that osmotic dehydration process induced modifications of seed texture and cell structure. Sucrose was found to be the essential element which influences the texture of seed and the viscosity of date juice. Additionally, natural sugar present in date juice permits substituting 35% of the total quantity of sucrose added to the osmotic solution.

Keywords

Pomegranate Date juice Osmotic dehydration Texture analysis Scanning electron microscopy 

Notes

Acknowledgement

This research was supported by Gembloux Agro-Bio Tech, University of Liege (Belgium), and National Engineering School of Sfax (Tunisia).

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Copyright information

© Springer Science + Business Media, LLC 2010

Authors and Affiliations

  • Brahim Bchir
    • 1
    Email author
  • Souhail Besbes
    • 2
  • Romdhane Karoui
    • 1
  • Michel Paquot
    • 3
  • Hamadi Attia
    • 2
  • Christophe Blecker
    • 1
  1. 1.Gembloux Agro-Bio TechUniversity of LiegeGemblouxBelgium
  2. 2.Laboratory of Food Analyses, National Engineering School of SfaxSfaxTunisia
  3. 3.Department of Industrial Biological Chemistry, Gembloux Agro-Bio TechUniversity of LiegeGemblouxBelgium

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