Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment


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Ghellam M., Zannou O., Galanakis C. M., Aldawoud T. M. S., Ibrahim S. A., Koca İ.

FOODS, vol.10, no.10, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 10
  • Publication Date: 2021
  • Doi Number: 10.3390/foods10102286
  • Journal Name: FOODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: Elaeagnus umbellata, osmotic dehydration, modeling, diffusion coefficients, quality characterization, PHYSICOCHEMICAL PROPERTIES, ELAEAGNUS-UMBELLATA, PULSED-VACUUM, ULTRASOUND, MICROSTRUCTURE, PAPAYA, PRETREATMENT, TEMPERATURE, RETENTION, COLOR
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 & DEG;C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 x 10(-10) to 1.55 x 10(-10) m(2)& BULL;s(-1) for water loss and from 0.72 x 10(-10) to 0.62 x 10(-10) m(2)& BULL;s(-1) for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 x 10(3) to 1.26 x 10(3) kg/m(3). Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.