Preserving Melon by Osmotic Dehydration in a Ternary System
In this study, the kinetics of osmotic dehydration of melons (Tille variety) in a ternary system followed by air-drying for preserving melons in the summer to be used in the winter were investigated. The effect of different osmotic solution concentrations 30, 40 and 50% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratios 1:4, 1:5 and 1:6 on the mass transfer kinetics during osmotic dehydration of melon in ternary solution namely sucrosesalt- water followed by air-drying were studied. The diffusivity of water during air-drying was enhanced after the fruit samples were immersed in the osmotic solution after 60 min. Samples non-treated and pre-treated during one hour in osmotic solutions with 60% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratio of 1:4 were dried in a hot air-dryer at 60oC (2 m/s) until equilibrium was achieved.
[1] A. L. Ryall, Lipton, W.J. and Pentzer, W.T., Handling, Transportation,
and Storage of Fruits and Vegetables: Vegetables and Melons, 2nd ed:
Avi Pubisher, 1982.
[2] A. Goldman, & Schrager, V., Melons: for the passionate grower: Artisan
Publisher, 2002.
[3] J. Welti-Chanes, Vélez-Ruiz, J.F. and Barbosa-C├ínovas, G.V.,
TRANSPORT PHENOMENA IN FOOD PROCESSING, 1 edition ed:
CRC Press, 2002.
[4] M. N. A. Hawlader, M. S. Uddin, J. C. Ho, and A. B. W. Teng, "Drying
characteristics of tomatoes," Journal of Food Engineering, vol. 14, pp.
259-268, 1991.
[5] D. Barbanti, Mastrocola, D. and Severine, C. , "Drying of plums. A
comparison among twelve cultivars," Sciences des Aliments, vol. 14, pp.
61-73, 1994.
[6] F. P. a. D. Incorpora, D.P., Fundamentals of heat and mass transfer. New
York: John Wiley Sons, 2007.
[7] N. K. Rastogi, K. S. M. S. Raghavarao, K. Niranjan, and D. Knorr,
"Recent developments in osmotic dehydration: Methods to enhance mass
transfer," Trends in Food Science and Technology, vol. 13, pp. 48-59,
2002.
[8] S. M. Pokharkar, S. Prasad, and H. Das, "A model for osmotic
concentration of banana slices," Journal of Food Science and
Technology, vol. 34, pp. 230-232, 1997.
[9] J. D. Ponting, "Osmotic dehydration of fruits-recent modification and
applications," Process Biochemistry, vol. 8, pp. 18-20, 1973.
[10] J. Shi, M. L. Maguer, Y. Kakuda, A. Liptay, and F. Niekamp, "Lycopene
degradation and isomerization in tomato dehydration," Food Research
International, vol. 32, pp. 15-21, 1999.
[11] D. Torreggiani, "Osmotic dehydration in fruit and vegetable processing,"
Food Research International, vol. 26, pp. 59-68, 1993.
[12] H. R. Bolin, Huxoll, C.C., Jackson, R. and Ng, K.C., "Effect of osmotic
agent and concentration on food quality," Journal of Food Science, vol.
48, pp. 202-205, 1983.
[13] A. M. Sereno, R. Moreira, and E. Martinez, "Mass transfer coefficients
during osmotic dehydration of apple in single and combined aqueous
solutions of sugar and salt," Journal of Food Engineering, vol. 47, pp.
43-49, 2001.
[14] J. S. Souza, M. F. D. Medeiros, M. M. A. Magalh Ïú┬úes, S. Rodrigues, and
F. A. N. Fernandes, "Optimization of osmotic dehydration of tomatoes in
a ternary system followed by air-drying," Journal of Food Engineering,
vol. 83, pp. 501-509, 2007.
[15] R. G. S. Bildweel, Plant Physiology, 2nd ed. New York: Macmillan Pub.
Co., 1979.
[16] D. R. a. S. Bongirwar, A., "Studies on osmotic dehydration of banana,"
Journal of Food Science and Technology, vol. 14, pp. 104-113, 1977.
[17] C. L. Lerici, Pinnavaia, G., Dalla Rosa, M. and Bartolucci, L., "Osmotic
dehydration of fruit: influence of osmotic agents on drying behaviour
and product quality," Journal of Food Science, vol. 50, pp. 1217-1219,
1985.
[18] A. L. Raoult-Wack, Lenart, A. and Guilbert, S., Recent advances during
dewatering through immersion in concentrated solution. New York:
International Science Publisher, 1992.
[19] N. K. Rastogi, K. S. M. S. Raghavarao, and K. Niranjan, "Mass transfer
during osmotic dehydration of banana: Fickian diffusion in cylindrical
configuration," Journal of Food Engineering, vol. 31, pp. 423-432, 1997.
[20] E. Azuara, C. I. Beristain, and G. F. Guti errez, "A method for
continuous kinetic evaluation of osmotic dehydration," LWT - Food
Science and Technology, vol. 31, pp. 317-321, 1998.
[21] M. R. Khoyi and J. Hesari, "Osmotic dehydration kinetics of apricot
using sucrose solution," Journal of Food Engineering, vol. 78, pp. 1355-
1360, 2007.
[22] H. Kowalska and A. Lenart, "Mass exchange during osmotic
pretreatment of vegetables," Journal of Food Engineering, vol. 49, pp.
137-140, 2001.
[23] G. E. Lombard, J. C. Oliveira, P. Fito, and A. Andres, "Osmotic
dehydration of pineapple as a pre-treatment for further drying," Journal
of Food Engineering, vol. 85, pp. 277-284, 2008.
[24] G. Panades, D. Castro, A. Chiralt, P. Fito, M. Nunez, and R. Jimenez,
"Mass transfer mechanisms occurring in osmotic dehydration of guava,"
Journal of Food Engineering, vol. 87, pp. 386-390, 2008.
[25] S. Rodrigues and F. A. N. Fernandes, "Dehydration of melons in a
ternary system followed by air-drying," Journal of Food Engineering,
vol. 80, pp. 678-687, 2007.
[26] G. Sacchetti, A. Gianotti, and M. Dalla Rosa, "Sucrose-salt combined
effects on mass transfer kinetics and product acceptability. Study on
apple osmotic treatments," Journal of Food Engineering, vol. 49, pp.
163-173, 2001.
[27] B. Singh, A. Kumar, and A. K. Gupta, "Study of mass transfer kinetics
and effective diffusivity during osmotic dehydration of carrot cubes,"
Journal of Food Engineering, vol. 79, pp. 471-480, 2007.
[28] V. R. N. Telis, R. C. B. D. L. Murari, and F. Yamashita, "Diffusion
coefficients during osmotic dehydration of tomatoes in ternary
solutions," Journal of Food Engineering, vol. 61, pp. 253-259, 2004.
[29] T. Aktas, S. Fujii, Y. Kawano, and S. Yamamoto, "Effects of
pretreatments of sliced vegetables with trehalose on drying
characteristics and quality of dried products," Food and Bioproducts
Processing, vol. 85, pp. 178-183, 2007.
[30] L. Atares, A. Chiralt, M. G. Corradini, and C. Gonzalez-Martinez,
"Effect of the solute on the development of compositional profiles in
osmotic dehydrated apple slices," LWT - Food Science and Technology,
vol. 42, pp. 412-417, 2009.
[31] F. Chenlo, R. Moreira, C. Fernandez-Herrero, and G. V ÏúÏîzquez,
"Experimental results and modeling of the osmotic dehydration kinetics
of chestnut with glucose solutions," Journal of Food Engineering, vol.
74, pp. 324-334, 2006.
[32] I. G. Mandala, E. F. Anagnostaras, and C. K. Oikonomou, "Influence of
osmotic dehydration conditions on apple air-drying kinetics and their
quality characteristics," Journal of Food Engineering, vol. 69, pp. 307-
316, 2005.
[33] A. Nieto, M. A. Castro, and S. M. Alzamora, "Kinetics of moisture
transfer during air drying of blanched and/or osmotically dehydrated
mango," Journal of Food Engineering, vol. 50, pp. 175-185, 2001.
[34] F. A. N. Fernandes, S. Rodrigues, O. C. P. Gaspareto, and E. L. Oliveira,
"Optimization of osmotic dehydration of papaya followed by airdrying,"
Food Research International, vol. 39, pp. 492-498, 2006.
[35] D. Demirel and M. Turhan, "Air-drying behavior of Dwarf Cavendish
and Gros Michel banana slices," Journal of Food Engineering, vol. 59,
pp. 1-11, 2003.
[36] M. A. Karim and M. N. A. Hawlader, "Drying characteristics of banana:
Theoretical modelling and experimental validation," Journal of Food
Engineering, vol. 70, pp. 35-45, 2005.
[37] A. A. El-Aouar, P. M. Azoubel, J. L. Barbosa Jr, and F. E. X. Murr,
"Influence of the osmotic agent on the osmotic dehydration of papaya
(Carica papaya L.)," Journal of Food Engineering, vol. 75, pp. 267-274,
2006.
[38] J. Crank, The Mathematics of Diffusion, 2nd ed. London: Clarendon
Press-Oxford, 1975.
[39] W. Tia, Soponronnarit, S., Pienklang, K., " Studies of physico-thermal
properties, equilibrium moisture content and thin layer drying of
soybean and black gram. Drying of high moisture grains in humid
tropical climates (Thailand)," Bangkok Thailand, ACIAR project 1990.
[40] J. Sargolzaei and A. Kianifar, "Modeling and simulation of wind turbine
Savonius rotors using artificial neural networks for estimation of the
power ratio and torque," Simulation Modelling Practice and Theory, vol.
17, pp. 1290-1298, 2009.
[41] J. Sargolzaei, N. Saghatoleslami, S. M. Mosavi, and M. Khoshnoodi,
"Comparative study of artificial neural networks (ANN) and statistical
methods for predicting the performance of ultrafiltration process in the
milk industry," Iranian Journal of Chemistry and Chemical Engineering,
vol. 25, pp. 67-76, 2006.
[42] C. C. Garcia, M. A. Mauro, and M. Kimura, "Kinetics of osmotic
dehydration and air-drying of pumpkins (Cucurbita moschata)," Journal
of Food Engineering, vol. 82, pp. 284-291, 2007.
[43] A. Derossi, T. De Pilli, C. Severini, and M. J. McCarthy, "Mass transfer
during osmotic dehydration of apples," Journal of Food Engineering,
vol. 86, pp. 519-528, 2008.
[44] C. Prinzivalli, A. Brambilla, D. Maffi, R. Lo Scalzo, and D. Torreggiani,
"Effect of osmosis time on structure, texture and pectic composition of
strawberry tissue," European Food Research and Technology, vol. 224,
pp. 119-127, 2006.
[1] A. L. Ryall, Lipton, W.J. and Pentzer, W.T., Handling, Transportation,
and Storage of Fruits and Vegetables: Vegetables and Melons, 2nd ed:
Avi Pubisher, 1982.
[2] A. Goldman, & Schrager, V., Melons: for the passionate grower: Artisan
Publisher, 2002.
[3] J. Welti-Chanes, Vélez-Ruiz, J.F. and Barbosa-C├ínovas, G.V.,
TRANSPORT PHENOMENA IN FOOD PROCESSING, 1 edition ed:
CRC Press, 2002.
[4] M. N. A. Hawlader, M. S. Uddin, J. C. Ho, and A. B. W. Teng, "Drying
characteristics of tomatoes," Journal of Food Engineering, vol. 14, pp.
259-268, 1991.
[5] D. Barbanti, Mastrocola, D. and Severine, C. , "Drying of plums. A
comparison among twelve cultivars," Sciences des Aliments, vol. 14, pp.
61-73, 1994.
[6] F. P. a. D. Incorpora, D.P., Fundamentals of heat and mass transfer. New
York: John Wiley Sons, 2007.
[7] N. K. Rastogi, K. S. M. S. Raghavarao, K. Niranjan, and D. Knorr,
"Recent developments in osmotic dehydration: Methods to enhance mass
transfer," Trends in Food Science and Technology, vol. 13, pp. 48-59,
2002.
[8] S. M. Pokharkar, S. Prasad, and H. Das, "A model for osmotic
concentration of banana slices," Journal of Food Science and
Technology, vol. 34, pp. 230-232, 1997.
[9] J. D. Ponting, "Osmotic dehydration of fruits-recent modification and
applications," Process Biochemistry, vol. 8, pp. 18-20, 1973.
[10] J. Shi, M. L. Maguer, Y. Kakuda, A. Liptay, and F. Niekamp, "Lycopene
degradation and isomerization in tomato dehydration," Food Research
International, vol. 32, pp. 15-21, 1999.
[11] D. Torreggiani, "Osmotic dehydration in fruit and vegetable processing,"
Food Research International, vol. 26, pp. 59-68, 1993.
[12] H. R. Bolin, Huxoll, C.C., Jackson, R. and Ng, K.C., "Effect of osmotic
agent and concentration on food quality," Journal of Food Science, vol.
48, pp. 202-205, 1983.
[13] A. M. Sereno, R. Moreira, and E. Martinez, "Mass transfer coefficients
during osmotic dehydration of apple in single and combined aqueous
solutions of sugar and salt," Journal of Food Engineering, vol. 47, pp.
43-49, 2001.
[14] J. S. Souza, M. F. D. Medeiros, M. M. A. Magalh Ïú┬úes, S. Rodrigues, and
F. A. N. Fernandes, "Optimization of osmotic dehydration of tomatoes in
a ternary system followed by air-drying," Journal of Food Engineering,
vol. 83, pp. 501-509, 2007.
[15] R. G. S. Bildweel, Plant Physiology, 2nd ed. New York: Macmillan Pub.
Co., 1979.
[16] D. R. a. S. Bongirwar, A., "Studies on osmotic dehydration of banana,"
Journal of Food Science and Technology, vol. 14, pp. 104-113, 1977.
[17] C. L. Lerici, Pinnavaia, G., Dalla Rosa, M. and Bartolucci, L., "Osmotic
dehydration of fruit: influence of osmotic agents on drying behaviour
and product quality," Journal of Food Science, vol. 50, pp. 1217-1219,
1985.
[18] A. L. Raoult-Wack, Lenart, A. and Guilbert, S., Recent advances during
dewatering through immersion in concentrated solution. New York:
International Science Publisher, 1992.
[19] N. K. Rastogi, K. S. M. S. Raghavarao, and K. Niranjan, "Mass transfer
during osmotic dehydration of banana: Fickian diffusion in cylindrical
configuration," Journal of Food Engineering, vol. 31, pp. 423-432, 1997.
[20] E. Azuara, C. I. Beristain, and G. F. Guti errez, "A method for
continuous kinetic evaluation of osmotic dehydration," LWT - Food
Science and Technology, vol. 31, pp. 317-321, 1998.
[21] M. R. Khoyi and J. Hesari, "Osmotic dehydration kinetics of apricot
using sucrose solution," Journal of Food Engineering, vol. 78, pp. 1355-
1360, 2007.
[22] H. Kowalska and A. Lenart, "Mass exchange during osmotic
pretreatment of vegetables," Journal of Food Engineering, vol. 49, pp.
137-140, 2001.
[23] G. E. Lombard, J. C. Oliveira, P. Fito, and A. Andres, "Osmotic
dehydration of pineapple as a pre-treatment for further drying," Journal
of Food Engineering, vol. 85, pp. 277-284, 2008.
[24] G. Panades, D. Castro, A. Chiralt, P. Fito, M. Nunez, and R. Jimenez,
"Mass transfer mechanisms occurring in osmotic dehydration of guava,"
Journal of Food Engineering, vol. 87, pp. 386-390, 2008.
[25] S. Rodrigues and F. A. N. Fernandes, "Dehydration of melons in a
ternary system followed by air-drying," Journal of Food Engineering,
vol. 80, pp. 678-687, 2007.
[26] G. Sacchetti, A. Gianotti, and M. Dalla Rosa, "Sucrose-salt combined
effects on mass transfer kinetics and product acceptability. Study on
apple osmotic treatments," Journal of Food Engineering, vol. 49, pp.
163-173, 2001.
[27] B. Singh, A. Kumar, and A. K. Gupta, "Study of mass transfer kinetics
and effective diffusivity during osmotic dehydration of carrot cubes,"
Journal of Food Engineering, vol. 79, pp. 471-480, 2007.
[28] V. R. N. Telis, R. C. B. D. L. Murari, and F. Yamashita, "Diffusion
coefficients during osmotic dehydration of tomatoes in ternary
solutions," Journal of Food Engineering, vol. 61, pp. 253-259, 2004.
[29] T. Aktas, S. Fujii, Y. Kawano, and S. Yamamoto, "Effects of
pretreatments of sliced vegetables with trehalose on drying
characteristics and quality of dried products," Food and Bioproducts
Processing, vol. 85, pp. 178-183, 2007.
[30] L. Atares, A. Chiralt, M. G. Corradini, and C. Gonzalez-Martinez,
"Effect of the solute on the development of compositional profiles in
osmotic dehydrated apple slices," LWT - Food Science and Technology,
vol. 42, pp. 412-417, 2009.
[31] F. Chenlo, R. Moreira, C. Fernandez-Herrero, and G. V ÏúÏîzquez,
"Experimental results and modeling of the osmotic dehydration kinetics
of chestnut with glucose solutions," Journal of Food Engineering, vol.
74, pp. 324-334, 2006.
[32] I. G. Mandala, E. F. Anagnostaras, and C. K. Oikonomou, "Influence of
osmotic dehydration conditions on apple air-drying kinetics and their
quality characteristics," Journal of Food Engineering, vol. 69, pp. 307-
316, 2005.
[33] A. Nieto, M. A. Castro, and S. M. Alzamora, "Kinetics of moisture
transfer during air drying of blanched and/or osmotically dehydrated
mango," Journal of Food Engineering, vol. 50, pp. 175-185, 2001.
[34] F. A. N. Fernandes, S. Rodrigues, O. C. P. Gaspareto, and E. L. Oliveira,
"Optimization of osmotic dehydration of papaya followed by airdrying,"
Food Research International, vol. 39, pp. 492-498, 2006.
[35] D. Demirel and M. Turhan, "Air-drying behavior of Dwarf Cavendish
and Gros Michel banana slices," Journal of Food Engineering, vol. 59,
pp. 1-11, 2003.
[36] M. A. Karim and M. N. A. Hawlader, "Drying characteristics of banana:
Theoretical modelling and experimental validation," Journal of Food
Engineering, vol. 70, pp. 35-45, 2005.
[37] A. A. El-Aouar, P. M. Azoubel, J. L. Barbosa Jr, and F. E. X. Murr,
"Influence of the osmotic agent on the osmotic dehydration of papaya
(Carica papaya L.)," Journal of Food Engineering, vol. 75, pp. 267-274,
2006.
[38] J. Crank, The Mathematics of Diffusion, 2nd ed. London: Clarendon
Press-Oxford, 1975.
[39] W. Tia, Soponronnarit, S., Pienklang, K., " Studies of physico-thermal
properties, equilibrium moisture content and thin layer drying of
soybean and black gram. Drying of high moisture grains in humid
tropical climates (Thailand)," Bangkok Thailand, ACIAR project 1990.
[40] J. Sargolzaei and A. Kianifar, "Modeling and simulation of wind turbine
Savonius rotors using artificial neural networks for estimation of the
power ratio and torque," Simulation Modelling Practice and Theory, vol.
17, pp. 1290-1298, 2009.
[41] J. Sargolzaei, N. Saghatoleslami, S. M. Mosavi, and M. Khoshnoodi,
"Comparative study of artificial neural networks (ANN) and statistical
methods for predicting the performance of ultrafiltration process in the
milk industry," Iranian Journal of Chemistry and Chemical Engineering,
vol. 25, pp. 67-76, 2006.
[42] C. C. Garcia, M. A. Mauro, and M. Kimura, "Kinetics of osmotic
dehydration and air-drying of pumpkins (Cucurbita moschata)," Journal
of Food Engineering, vol. 82, pp. 284-291, 2007.
[43] A. Derossi, T. De Pilli, C. Severini, and M. J. McCarthy, "Mass transfer
during osmotic dehydration of apples," Journal of Food Engineering,
vol. 86, pp. 519-528, 2008.
[44] C. Prinzivalli, A. Brambilla, D. Maffi, R. Lo Scalzo, and D. Torreggiani,
"Effect of osmosis time on structure, texture and pectic composition of
strawberry tissue," European Food Research and Technology, vol. 224,
pp. 119-127, 2006.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:56856", author = "R. Aminzadeh and M. Abarzani and J. Sargolzaei", title = "Preserving Melon by Osmotic Dehydration in a Ternary System", abstract = "In this study, the kinetics of osmotic dehydration of melons (Tille variety) in a ternary system followed by air-drying for preserving melons in the summer to be used in the winter were investigated. The effect of different osmotic solution concentrations 30, 40 and 50% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratios 1:4, 1:5 and 1:6 on the mass transfer kinetics during osmotic dehydration of melon in ternary solution namely sucrosesalt- water followed by air-drying were studied. The diffusivity of water during air-drying was enhanced after the fruit samples were immersed in the osmotic solution after 60 min. Samples non-treated and pre-treated during one hour in osmotic solutions with 60% (w/w) of sucrose with 10% NaCl salt and fruit to solution ratio of 1:4 were dried in a hot air-dryer at 60oC (2 m/s) until equilibrium was achieved.
", keywords = "Air drying, Effective diffusion coefficient, Mass transfer kinetic, Melon, Osmotic dehydration.", volume = "4", number = "8", pages = "503-7", }
