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Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—...

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Autores principales: Cichowska, Joanna, Figiel, Adam, Stasiak-Różańska, Lidia, Witrowa-Rajchert, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352030/
https://www.ncbi.nlm.nih.gov/pubmed/30634517
http://dx.doi.org/10.3390/foods8010020
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author Cichowska, Joanna
Figiel, Adam
Stasiak-Różańska, Lidia
Witrowa-Rajchert, Dorota
author_facet Cichowska, Joanna
Figiel, Adam
Stasiak-Różańska, Lidia
Witrowa-Rajchert, Dorota
author_sort Cichowska, Joanna
collection PubMed
description The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.
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spelling pubmed-63520302019-02-01 Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions Cichowska, Joanna Figiel, Adam Stasiak-Różańska, Lidia Witrowa-Rajchert, Dorota Foods Article The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process. MDPI 2019-01-09 /pmc/articles/PMC6352030/ /pubmed/30634517 http://dx.doi.org/10.3390/foods8010020 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cichowska, Joanna
Figiel, Adam
Stasiak-Różańska, Lidia
Witrowa-Rajchert, Dorota
Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title_full Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title_fullStr Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title_full_unstemmed Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title_short Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions
title_sort modeling of osmotic dehydration of apples in sugar alcohols and dihydroxyacetone (dha) solutions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352030/
https://www.ncbi.nlm.nih.gov/pubmed/30634517
http://dx.doi.org/10.3390/foods8010020
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