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Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration

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Abstract

The effect of blanching by ohmic heating (OH) on the kinetics of osmotic dehydration of strawberries was studied. Ohmic heating parameters obtained at two temperatures (65 and 85 °C). The osmotic dehydration (OD) parameters are the temperature (26 and 37 °C) and the sucrose in osmotic solution (30–70 °B). An approximate solution of Fick’s law for unsteady state mass transfer in spherical configuration has been used to calculate the effective diffusion coefficients of water and sucrose. Results show that ohmic heating increases drastically the mass transfer and the effective diffusion rates. After 4 h of OD (without OH) in a sucrose solution (at 37 °C and 70 °B), the dry matter of the untreated strawberry halves was 20.3%; while it reached 68% when OD was combined with blanching by OH at 85 °C for 3-min. Ohmic blanching permits the effective damage of cells by combination of electrical and thermal effects. That result has an important enhancement of water and sugar transfers during osmotic dehydration of strawberries.

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Abbreviations

OD:

osmotic dehydration.

OH:

ohmic heating.

°B :

Brix

C e :

concentration at equilibrium, g/g.

C :

sugar concentration in the fruit, g/g.

C 0 :

initial sugar concentration, g/g.

D eq :

equivalent diffusion coefficient for the spherical fruit, m2/s.

D 1/2 :

effective diffusion coefficient for the semi-spherical fruit, m2/s.

D w :

effective diffusion coefficient of water for the spherical fruit, m2/s.

D s :

effective diffusion coefficient of sugar for the spherical fruit, m2/s.

D w1/2 :

effective diffusion coefficient of water for the semi-spherical fruit, m2/s.

D s1/2 :

effective diffusion coefficient of sugar for the semi-spherical fruit, m2/s.

R 1/2 :

radius of semi-sphere, m.

R eq :

radius of sphere, m.

S eq :

surface of spherical fruit, m2.

S 1/2 :

surface of semi-spherical fruit, m2.

SG:

sugar gain, g/g.

SG t :

sugar gain at time t, g/g.

SG0 :

sugar gain at time 0, g/g.

SG∞ :

sugar gain at equilibrium, g/g.

t :

immersion time, s.

W t :

fruit weight at the end of treatment, g.

WL:

water loss, g/g.

WL t :

water loss at time t, g/g.

WL0 :

water loss at time 0, g/g.

WL∞ :

water loss at equilibrium, g/g.

WL/SG:

selectivity.

WS t :

solids weight in the fruit at the end of treatment, g.

WS0 :

initial weight of solids, g.

WW0 :

initial weight of water, g.

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Acknowledgment

The authors would like to thank the “Pole Regional Genie des Procédés” (Picardie, France) for providing financial support.

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Authors and Affiliations

  1. Centre de Recherches de Royallieu, Département Génie Chimique, Laboratoire de Génie des Procédés Industriels UMR-CNRS 6067 BP 20529, Université de Technologie de Compiègne, F-60205, Compiègne cedex, France

    Hind Allali & Eugène Vorobiev

  2. Laboratoire Génie des Procédés, Environnement, Agroalimentaire (GEPEA-UMR-CNRS 6144) CRTT, Université de Nantes, 37 bd de l’Université BP 406, 44602, Saint-Nazaire Cedex, France

    Luc Marchal

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  1. Hind Allali
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Correspondence to Eugène Vorobiev.

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Allali, H., Marchal, L. & Vorobiev, E. Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration. Food Bioprocess Technol 3, 406–414 (2010). https://doi.org/10.1007/s11947-008-0115-5

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