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Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners

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Abstract

The aim of this study was to investigate the mass transfer and quality properties changes during the osmotic dehydration (OD) step of the candying process in pumpkins. The goal was to obtain nutritious, low calorie candied pumpkins improving the time-consuming and inconsistent traditional technique. The osmotic agents were sucrose, oligofructose and mixture of sucrose–oligofructose (1:1), while the concentration of each solution was constant (70° Brix). The process temperature varied in three levels (75, 85 and 95 °C) and the duration was 180 min for sucrose and 240 min for the other osmotic agents. The determined parameters during OD include solid gain, water loss, water activity, chroma, hardness and compression work. An empirical model based on a first-order kinetic equation was developed to predict the products’ properties, in which the rate constant is a function of the process temperature. The process temperature (T osm ) had a significant effect on the water loss and solid gain as well as on the physiochemical characteristics of processed pumpkins. The chroma of osmo-dehydrated pumpkins was affected significantly by process parameters. Both hardness and compression work decreased until an equilibrium value was reached as time and temperature of the process increased, regardless the osmotic agent used.

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Abbreviations

A :

Compression work (N·s)

A 0 :

Initial value of compression work (N·s)

A 0e :

Compression work model parameter (N·s)

A e :

Equilibrium value of compression work (N·s)

A T :

Temperature effect exponent in compression work model (−)

a* :

Color parameter (−)

a w :

Water activity (−)

b* :

Color parameter (−)

C * :

Chroma (−)

C *0 :

Initial chroma value (−)

C *0e :

Chroma model parameter (−)

C * e :

Equilibrium chroma value (−)

C * T :

Temperature effect exponent in chroma model (−)

F :

Hardness of material (N)

F 0 :

Initial value of hardness (N)

F 0e :

Hardness model parameter (N)

F e :

Equilibrium value of hardness (N)

F T :

Temperature effect exponent in hardness model (−)

K 0 :

Water loss model parameter for rate constant (min−1)

k A :

Rate constant of compression work model (min−1)

k 0 :

Solids gain model parameter for rate constant (min−1)

k 0A :

Compression work model parameter (min−1)

k 0C* :

Chroma model parameter (min−1)

k C* :

Rate constant of colour parameter (min−1)

k 0F :

Hardness model parameter (min−1)

k F :

Rate constant of hardness parameter (min−1)

K SG :

Rate constant of solid gain during the osmotic process (min−1)

K T :

Temperature effect exponent for rate constant in water loss model (−)

k T :

Temperature effect exponent for rate constant in solids gain model (−)

k TA :

Temperature effect exponent for rate constant in compression work model (−)

k TC* :

Temperature effect exponent for rate constant in chroma model (−)

k TF :

Temperature effect exponent for rate constant in hardness model (−)

K WL :

Rate constant of water loss during the osmotic process (min−1)

M :

Mass of material after time t of osmotic treatment (kg)

M 0 :

Initial mass of fresh material (kg)

m :

Dry mass of material after time t of osmotic treatment (kg)

m 0 :

Dry mass of fresh material (kg)

OD :

Osmotic dehydration (−)

R 2 :

Coefficient of determination (−)

SG :

Solids gain (kg/kg)

SGe :

Solid gain at infinite process time (kg/kg)

T osm :

Temperature of osmotic dehydration (°C)

t :

Processing time (s)

WL :

Water loss (kg/kg)

WL e :

Water loss at infinite process time (kg/kg)

Y e0 :

Water loss model parameter (kg/kg)

y eo :

Solids gain model parameter (kg/kg)

Y eT :

Temperature effect exponent in water loss model (−)

y eT :

Temperature effect exponent in solids gain model (−)

A :

Compression work index

C :

Chroma index

e :

Equilibrium

F :

Hardness index

o :

Initial

osm :

Osmotic dehydration

T :

Temperature

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Acknowledgements

The authors wish to thank Prof. Evangelo S. Lazo for support and useful discussions.

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Authors and Affiliations

  1. Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece

    S. Katsoufi, A. E. Lazou & M. C. Giannakourou

  2. Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechneiou, 15780, Athens, Greece

    M. K. Krokida

Authors
  1. S. Katsoufi
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  2. A. E. Lazou
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  3. M. C. Giannakourou
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  4. M. K. Krokida
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Correspondence to A. E. Lazou.

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Katsoufi, S., Lazou, A.E., Giannakourou, M.C. et al. Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners. J Food Sci Technol 54, 3338–3348 (2017). https://doi.org/10.1007/s13197-017-2786-2

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