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Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes

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Abstract

The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe the moisture content of the product during this process was also evaluated. Apple cubes were osmotically dehydrated with sucrose or sorbitol solutions at 60 °C, and then dried by air at 25–80 °C. Overall, the OD and rise of the air temperature resulted in an increased water loss rate and a reduction of the aw. The osmotic agent used in the OD was not relevant to the air drying kinetics, but the pre-treatment with sorbitol solutions produced dried samples with lower aw. Newton’s, Page’s, modified Page’s, Henderson and Pabis’, Two-term, Two-term exponential, Logarithmic, Midilli et al.’s models could describe the moisture content well during the air drying process.

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Abbreviations

a :

Half of the side of the cube (m)

aw :

Water activity

A, B :

Page’s and Modified Page’s models parameters

a, k :

Henderson and Pabis’ and Two-term exponential models parameters

a, \( k_{1} \), \( k_{2} \) :

Two-term model parameters

a, k, c :

Logarithmic model parameters

a, b :

Wang and Singh’s model parameters

a, k, n, b :

Midilli et al.’s model parameters

a, k, b, B :

Weibull’s model parameters

c, k :

GAB’s model constants

D e :

Effective diffusivity (m2 s−1)

E a :

Activation energy (J mol−1)

k :

Newton’s model parameter

M :

Moisture content (kg water kg dry matter−1)

M m :

Monolayer moisture content (kg water kg dry matter−1)

M 0 :

Initial moisture content (kg water kg dry matter−1)

M ∞ :

Moisture content at equilibrium (kg water kg dry matter−1)

OD:

Osmotic dehydration

p :

Arrhenius’s parameter

p ref :

Arrhenius’s parameter at the reference temperatur

R :

Universal gas constant (J mol−1 K−1)

T :

Temperature (°C, K)

t :

Time (s)

w 0 :

Initial weight of the sample (kg)

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Acknowledgements

This work was supported by National Funds from FCT – Fundação para a Ciência e Tecnologia through project UID/Multi/50016/2013. The first author acknowledges the financial support of CAPES (1528/13-0). The authors also acknowledge Campotec for graciously supplying the apples for this study.

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Authors and Affiliations

  1. CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Universidade Católica Portuguesa, Apartado 2511, 4202-401, Porto, Portugal

    Fernanda R. Assis, Rui M. S. C. Morais & Alcina M. M. B. Morais

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  1. Fernanda R. Assis
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  2. Rui M. S. C. Morais
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  3. Alcina M. M. B. Morais
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Correspondence to Alcina M. M. B. Morais.

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Assis, F.R., Morais, R.M.S.C. & Morais, A.M.M.B. Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes. J Food Sci Technol 54, 3152–3160 (2017). https://doi.org/10.1007/s13197-017-2751-0

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  • DOI: https://doi.org/10.1007/s13197-017-2751-0

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