Journal articles: 'Fruit dehydration'

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Tislinscaia, Natalia, Victor Popescu, Vitali Visanu, Grigore Tofan, Mihail Balan, and Mihail Melenciuc. "Low-Energy Fruit Dehydration Method." Intllectus, no. 1 (July 2022): 113–17. http://dx.doi.org/10.56329/1810-7087.22.1.12.

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This article describes a low-energy fruit dehydration method. To evaluate the effectiveness of this method, an experimental fruit dehydration plant of the tunnel type was developed, on the basis of which the studies were carried out. Convection and microwaves have been used to treat the fruits during the dehydration process. The results obtained on the basis of the proposed method were com-pared with those obtained when using the classical dehydration method. Thus, studies have shown that dehydration of fruits by the new method allows of reducing electric energy consumption by 4.69 times.

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Sirousazar, Mohammad. "Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 581. http://dx.doi.org/10.24925/turjaf.v5i6.581-585.821.

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Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.

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Zlatkovic, Branislav, and Todor Vulic. "From a smokehouse to a vacuum dehydrator." Journal of Agricultural Sciences, Belgrade 49, no. 1 (2004): 131–39. http://dx.doi.org/10.2298/jas0401131z.

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The tradition of fruit dehydration in Serbia has been long and anviable. It seems that Serbian machine-building in the area of fruit processing technology has given its greatest contribution in this field. It has been one 100 years since the smoking house of Mr Stokovic, PhD was announced to be the best and the most promising plum dehydrator at the open competition organized in Topcider by the Ministry of Agriculture. It was the first real almost continual fruit dehydrator where plums were moved at certain intervals closer and closer to the source of heat. Such a concept of plum dehydration from lower to higher temperatures was held on even later in perhaps our most famous dehydrator CER. Even the smoky smell was retained but liquid fuel was used for technical purposes. For a long time, it has been a well- known fact that vacuum dehydration has many advantages. In our country there have been many attempts to make fruit dehydrator of greater capacities in which vacuum would be used. Of course, there have been many problems, both technical and technological, but today a hundred years after accepting Stojkovic?s smokehouse, it is our great honor to present to you the results of plum dehydration in a home-made vacuum condensation dehydrator. We hope that now path is widely open to high quality dehydration, and not only for that plum, but for fruit susceptible to oxidation which is the reason our food industry has not produced it so far. This is probably a farewell to the most dangerous, but for the product quality, the most necessary operation - sulphuration.

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Campos, Camila Dalben Madeira, Ana Carla Kawazoe Sato, Renata Valeriano Tonon, Míriam Dupas Hubinger, and Rosiane Lopes da Cunha. "Effect of process variables on the osmotic dehydration of star-fruit slices." Food Science and Technology 32, no. 2 (March 20, 2012): 357–65. http://dx.doi.org/10.1590/s0101-20612012005000034.

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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TORREGGIANI, DANILA, ELISABETTA FORNI, and ANNA RIZZOLO. "OSMOTIC DEHYDRATION OF FRUIT." Journal of Food Processing and Preservation 12, no. 1 (March 1988): 27–44. http://dx.doi.org/10.1111/j.1745-4549.1988.tb00064.x.

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Sirousazar, M., A. Mohammadi-Doust, and B. F. Achachlouei. "Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 95–101. http://dx.doi.org/10.17221/72/2008-cjfs.

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The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick’s second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration.

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Hansmann, C. F., and G. van Noort. "AN EXPERIMENTAL FRUIT DEHYDRATION SYSTEM." Drying Technology 10, no. 2 (March 1992): 491–508. http://dx.doi.org/10.1080/07373939208916448.

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T.A, Saufishan, Harimuthiah S, Ajay Arokiyaraj.A, Arshiya C, Aravind G, and S. Sangeetha Gandhi, Gowthami S. "Recent Advances in Apricot Dehydration." International Journal of Scientific & Engineering Research 11, no. 10 (October 25, 2020): 640–47. http://dx.doi.org/10.14299/ijser.2020.10.09.

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Fruits like apricot have high water activity and they are highly heat sensitive and easily degradable. About 50% of the apricot fruit produced in a year getting wasted due to the short harvest season and the sensitivity to storage even at refrigerated conditions. For that drying methods are used and dehydration must not only be efficient and economic but also yield high-quality products based on flavour, nutrients, colour, rehydration, uniformity, appearance, and texture.

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Lasekan, Ola, Norhashila Hashim, and Adeseye Lasekan. "Flavour chemistry of dehydrated exotic fruits." International Food Research Journal 29, no. 6 (December 6, 2022): 1256–69. http://dx.doi.org/10.47836/ifrj.29.6.03.

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Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.

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Germer, Sílvia Pimentel Marconi, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, and Neliane Ferraz de Arruda Silveira. "Fruit dragée formulated with reused solution from pineapple osmotic dehydration." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 806–13. http://dx.doi.org/10.1590/s0100-204x2017000900013.

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Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1), polyphenols (154 mg GAE 100-1 g), carotenoids (220 μg 100 g-1), and potassium (330 mg 100 g-1). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

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Asmat-Campos, D., and Angel Carreño-Ortega. "Proposal for a solar fruit dryer design with organoleptic properties recovery system." E3S Web of Conferences 80 (2019): 02003. http://dx.doi.org/10.1051/e3sconf/20198002003.

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With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its color, taste, aroma and texture (organoleptic properties). Faced with this problem, an innovative design of solar fruit dehydrator is proposed, which has two objectives, the first related to recovering the organoleptic properties through a system of condenzation, cyclic dehydration and the synchronization of the calorific balance, and the second one focused on the improvement of thermal efficiency, through the use of some heat piles and a trombe wall. The heat transfer fluid was improved, adding silver nanoparticles (silver nanospheres), which were synthesized using the green chemistry method; the efficiency of the heat transfer fluid was increased by 30%.

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Kowalski, Stefan J., Joanna M. Łechtańska, and Justyna Szadzińska. "Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment." Chemical and Process Engineering 34, no. 1 (March 1, 2013): 51–62. http://dx.doi.org/10.2478/cpe-2013-0005.

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Abstract This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

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Srijeeta Saha. "IMF: To Enhance the Shelf-Life of Food." International Journal for Modern Trends in Science and Technology 6, no. 10 (November 24, 2020): 103–8. http://dx.doi.org/10.46501/ijmtst061018.

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Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.

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Kowalska, Hanna, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Samborska, Michał Bialik, and Andrzej Lenart. "Rehydration properties of hybrid method dried fruit enriched by natural components." International Agrophysics 32, no. 2 (April 1, 2018): 175–82. http://dx.doi.org/10.1515/intag-2016-0100.

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Abstract The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. In addition, the properties of dried fruits obtained through combined air-drying and subsequent microwave-vacuum drying with ‘puffing’ effect were similar to the freeze-dried fruits, but showed other rehydration properties. As raw material, frozen strawberry (Honeoye variety) and fresh apples (Idared variety) were used in the study. The apples and partially defrosted strawberries were prior dehydrated in solutions of sucrose and a mixture of sucrose with chokeberry juice concentrate at 50°C for 2 h. Next, the fruit samples were dried by one of two ways: air-drying (50°C, 5 h) and microwavevacuum drying for about 360 s; and freeze-drying (30°C, 63 Pa, 24 h). The rehydration was carried out in distilled water (20°C, 5 h). The osmotic pre-dehydration hindered fruit drying process. The impact of drying method became particularly evident while examining the kinetics of rehydration. During the rehydration of the pre-dehydrated dried fruit a slower hydration could be observed. Freeze-dried strawberries absorbed 2-3 times more water than those dried by the ‘puffing’ effect.

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Purvis, Albert C., G. Eldon Brown, and Robert D. Carter. "Postharvest Water Loss from Freeze-damaged Citrus Fruit." HortScience 20, no. 4 (August 1985): 756–57. http://dx.doi.org/10.21273/hortsci.20.4.756.

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Abstract Freeze-damaged ‘Marsh’ grapefruit (Citrus paradisi Macf.) and ‘Pineapple’ orange [Citrus sinensis (L.) Osbeck] fruit were sealed in polyethylene shrink film and stored for 6 weeks at 15°C in an attempt to prevent segment dehydration. Although the film greatly restricted water loss from the fruit, segment dehydration was similar to that observed for waxed fruit. During dehydration of freeze-damaged segments of ‘Valencia’ orange fruit, the relative water content of the adjacent mesocarp tissue increased. However, no differences were found in the soluble carbohydrate levels in mesocarp tissue adjacent to damaged and undamaged segments. The results indicate that the mesocarp tissue is not only in the pathway of water loss from free-damaged citrus fruit, but also accumulates water from damaged tissues. Furthermore, segment tissue membranes and walls appear to be differentially permeable to sugars and water.

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Torreggiani, Danila. "Osmotic dehydration in fruit and vegetable processing." Food Research International 26, no. 1 (January 1993): 59–68. http://dx.doi.org/10.1016/0963-9969(93)90106-s.

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Xu, Feng Ying, Zhen Chen, Chang You Li, Jian Yuan Liao, Han Zhang, and Chao Xin Chen. "Intermittent Microwave Drying of Litchi: Drying Kinetics and Quality Formation in Color Difference." Advanced Materials Research 482-484 (February 2012): 2090–95. http://dx.doi.org/10.4028/www.scientific.net/amr.482-484.2090.

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In order to reveal the characteristics of thermal transmission and drying quality on the litchi’s multilayer structure, the peel and flesh that separated from fresh fruit were dried with the whole fruit by microwave radiation in three kinds of tempering intermittent HT0101, HT0505 and HT1010. Their characteristics of dehydration and the changes of color difference in drying process were compared. The results showed that microwave drying had influences on the capability of dehydration and the quality of color difference in different interval. The influence of HT0505 was more significant, while the other two conditions, in which there were only a small amplitude of cross and fluctuation, were approximate. In the same conditions of microwave drying, the capability of dehydration of peel and flesh separated was better than that of whole fruit, and the dehydration speed of peel was the fastest. As to color difference, the changes of peel and whole fruit were smaller and much easily to tend to stable. The change of the color difference on the flesh was obvious and finally tended to stable. The further research still needed the further study on biochemical effect during the transformation of quality.

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Mabellini, Alejandra, Elizabeth Ohaco, Carlos Márquez, Jorge E. Lozano, and Antonio De Michelis. "Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models." International Journal of Food Engineering 9, no. 4 (November 20, 2013): 481–86. http://dx.doi.org/10.1515/ijfe-2012-0001.

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AbstractThe aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick’s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.

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., Mangesh, Srinivas N, Anand G. Patil, Tippanna K. S., and S. V. Patil. "Osmotic dehydration influence on marking nut (Semecarpus anacardium)." International Journal of Agricultural and Applied Sciences 3, no. 2 (December 20, 2022): 55–59. http://dx.doi.org/10.52804/ijaas2022.3210.

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Marking nut (Semecarpus anacardium) is one of the underutilized minor crops growing wildly in our country. This fruit has got great medicinal properties and health benefits. But its importance is not completely understood and the fruits go waste. Therefore, it is necessary to develop value-added products and osmotically dehydrated fruits have good potential. The inclusion of an osmotic process in conventional dehydration has two major advantages quality improvement and energy savings. There was a significant difference found in the samples prepared from different pretreatments of osmotic dehydration. Osmotic pretreatment T3 (Sucrose 60º Brix. + 18 hrs of immersion + Drying at 60º C) had a great influence on the quality and organoleptic properties of the fruits with maximum solid gain (86.40 %), carbohydrates (75.78 %) and minimum scores for moisture (13.60 %). Also, the highest scores for organoleptic parameters like colour (4), appearance (4), texture (3.75) and taste (3.75) were recorded in the same sample.

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Chaithep, Chanikan, and Somchai Jomduang. "Effect of Biological Combined with Ultrasonic Extraction and Solvent Extraction on Resveratrol and Anthocyanin Content of Ripe Mulberry Fruits." Journal Of Agrobiotechnology 13, no. 1 (June 22, 2022): 50–60. http://dx.doi.org/10.37231/jab.2022.13.1.297.

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Resveratrol and anthocyanins are important photochemicals that had high potential for health benefits. Thailand can produce a lot of mulberry fruits that are able to use for as raw material for resveratrol and anthocyanin extraction. This research aimed to find out the optimal process for resveratrol and anthocyanin extracted from ripe mulberry fruits. Mulberry fruits from Chiang Mai variety which were harvested from mixed ripening stage were suitable for using as raw material, because of its high value of resveratrol and anthocyanin content. In this study, two extraction methods were investigated; biological extraction and solvent extraction methods. From biological extraction without ultrasonic treatment and without deacidification, it was found that resveratrol content was increased during yeast fermentation. After filtration, fermented mulberry fruit solution had very high recovery value of resveratrol (331.97%) from fresh ripe mulberry fruits. From solvent extraction, preliminary dehydration of fresh ripe mulberry fruits decreased the amount of resveratrol and anthocyanin content. So that fresh ripe mulberry fruits without dehydration was suitable to use as raw material. Mulberry juice and cake was obtained from hydraulic pressing of fresh ripe mulberry fruits. It was found that mulberry fruit cake had high resveratrol content approximately 2/3 of whole resveratrol content. In this study, mulberry fruit cake was selected as raw material for solvent extraction. Room temperature extraction of mulberry fruit cake with mixed solvent (ethanol:ethyl acetate = 50:50) at the ratio of 1:5 for 1 hour soaking time could provided 104.24% of resveratrol recovery from fresh ripe mulberry fruits. According to resveratrol recovery, the high potential method for resveratrol extract should be biological extraction. The extract solution with high resveratrol content could be utilized as concentrate or powder forms.

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Gomes Alves, Denise, José Lucena Barbosa, Graziella Colato Antonio, and Fernanda Elizabeth Xidieh Murr. "Osmotic dehydration of acerola fruit (Malpighia punicifolia L.)." Journal of Food Engineering 68, no. 1 (May 2005): 99–103. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.042.

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Molnár, Judit, and Mahendra Pal. "Role of liquid foods and beverages to prevent dehydration especially in elderly people." Nutrition and Food Processing 3, no. 3 (December 21, 2020): 01–02. http://dx.doi.org/10.31579/2637-8914/031.

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Dehydration is an important health issue and is more commonly observed in older people than younger ones. Dehydration occurs when there is excess fluid loss of fluid from the body, as a result of exposure to high temperatures, sickness, inadequate fluid intake and use of diuretic medicines. The symptoms of dehydration can range from simple dizziness and confusion to seizures and death. Elderly people should avoid coffee, tea, and alcohol in large quantizes, and also must get enough fruits and vegetables in their daily diet. It is imperative that water and healthy drinks should be made easily available to the elderly at all times. In addition to water, fruit and juice, syrups, vegetables, vegetable juice and pottages, tea, milk, and dairy products, plant-based beverages and also soups should be given to the elderly people. It is advised that elderly must consume more fluid during the summer season.

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Tiroutchelvame, D., V. Sivakumar, and Prakash Maran. "Mass transfer kinetics during osmotic dehydration of amla (Emblica officinalis L.) cubes in sugar solution." Chemical Industry and Chemical Engineering Quarterly 21, no. 4 (2015): 547–59. http://dx.doi.org/10.2298/ciceq140712011t.

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A four factors three level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10 mm ? 10 mm ? 10 mm) were impregnated into sugar solution of different solution concentration (30-50? Brix), temperature (30-50?C), fruit to liquid ratio (1:5 - 1:15 g/ml) and time (30-180 min). It was observed from the results that the process variables have significant effect on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50? Brix, solution temperature of 30?C, fruit to liquid ratio of 1:5 g/ml and immersion time of 133 min. respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).

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Nowacka, Małgorzata, Magdalena Dadan, and Urszula Tylewicz. "Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes." Applied Sciences 11, no. 3 (January 30, 2021): 1269. http://dx.doi.org/10.3390/app11031269.

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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Bernardi, Sabrina, Renata B. Bodini, Bruna Marcatti, Rodrigo Rodrigues Petrus, and Carmen Sílvia Favaro-Trindade. "Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose." Scientia Agricola 66, no. 1 (February 2009): 40–43. http://dx.doi.org/10.1590/s0103-90162009000100005.

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Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

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GIANGIACOMO, R., DANILA TORREGGIANI, and ELENA ABBO. "OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPS." Journal of Food Processing and Preservation 11, no. 3 (September 1987): 183–95. http://dx.doi.org/10.1111/j.1745-4549.1987.tb00046.x.

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Nur Juda, Sofyan, Suharno Suharno, and Darmawan Ari Nugraha. "Development of Nata de Coco with Natural Dyes Using Value Engineering Method." KnE Life Sciences 4, no. 2 (March 1, 2018): 96. http://dx.doi.org/10.18502/kls.v4i2.1661.

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Nata de coco is a well-known food and consumed worldwide. Its general characteristics are white, packed with syrup, chewy texture, with the scent of coconut water. Nata de coco uses natural dyes has not received much attention. This research sought to develop natural dyes for nata de coco using value engineering method. The natural dyes were added into nata de coco using dehydration and rehydration techniques. Three natural dyes used were dragon fruit, strawberry, and bit. The development step generates nine altenatives products of nata de coco with natural dyes. The specs of chosen concept was cube, sweet, with dragon fruit dyes. Keywords: Dehydration-rehydration; dragon fruit; nata de coco; natural dyes; value engineering.

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Ramallo, Laura A., Miriam D. Hubinger, and Rodolfo H. Mascheroni. "Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices." International Journal of Food Engineering 9, no. 4 (November 19, 2013): 403–12. http://dx.doi.org/10.1515/ijfe-2012-0059.

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AbstractThe influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 300 min. Seven operation conditions were implemented with a vacuum pulse of 100 mbar or 250 mbar for 0, 5, 15 or 25 min at the beginning of the process. The decrease of pressure favored the solute uptake, but the water loss has not been significantly affected. No significant effect of vacuum time was observed. However, solute uptake in trials with vacuum pulse of 100 mbar was significantly higher than in OD process. In general, mechanical properties and shrinkage were not affected by operation conditions. Osmotic dehydration process (both OD and VPOD) originates a more resistant tissue structure than the one in fresh pineapple fruit.

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Spetriani and Siti Fathurahmi. "PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA." Jurnal Pengolahan Pangan 4, no. 2 (December 20, 2019): 59–64. http://dx.doi.org/10.31970/pangan.v4i2.27.

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Osmotic dehydration is one of the methods in making of intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of the largest to the smallest volume shrinkage in succession is in the treatment of 70 oBrix, 50 oBrix, and 30 oBrix. The lowest level of material hardness during osmotic dehydration is found in the treatment of 70 oBrix and 50 oC (B3T3). The CIELAB diagram values show that the average color of the material for all treatments is in the purple-red color column. Based on anova test, the difference in concentration and temperature of the solution did not have a significant effect on the discoloration of dragon fruit after osmotic dehydration.

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Muscalu, Adriana, Cătălina Tudora, Cristian Sorica, and Ancuța Petre. "THE USE OF DIC TECHNOLOGY (INSTANT CONTROLLED PRESSURE DROP) IN FRUIT DESHYDRATATION." Fruit Growing Research 38 (December 22, 2022): 215–20. http://dx.doi.org/10.33045/fgr.v38.2022.31.

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Over time, many methods of preserving fruit by drying/dehydration applied at the industrial level (convection, microwave, high frequency currents, infrared radiation, lyophilisation, etc.) have been discovered and perfected to improve the quality of dehydrated products as well as their resistance to storage. The application of many of them is quite expensive, the parameters of the drying process (processing time and energy consumption) having high values. Technological progress in this field involves the development of new dehydration techniques, optimizing existing ones or combining them, aiming to increase energy efficiency, obtain healthy products with high rehydration capacity, reduce costs and negative impact on the environment. The paper presents a brief summary of the basic principles of the DIC (Instant Controlled Pressure Drop) process, as well as the advantages of its uses in industrial fruit dehydration technologies or as pre-treatment.

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Azoubel, Patrícia Moreira, and Francinaide Oliveira da Silva. "Optimisation of osmotic dehydration of ‘Tommy Atkins’ mango fruit." International Journal of Food Science & Technology 43, no. 7 (July 2008): 1276–80. http://dx.doi.org/10.1111/j.1365-2621.2007.01605.x.

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Knoche, Moritz, Thomas O. Athoo, Andreas Winkler, and Martin Brüggenwirth. "Postharvest osmotic dehydration of pedicels of sweet cherry fruit." Postharvest Biology and Technology 108 (October 2015): 86–90. http://dx.doi.org/10.1016/j.postharvbio.2015.05.014.

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Panich, Sirirat. "Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand." Applied Mechanics and Materials 901 (August 2020): 3–9. http://dx.doi.org/10.4028/www.scientific.net/amm.901.3.

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Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

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Ummarat, Nittaya, and Kanogwan Seraypheap. "Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit." Agriculture 11, no. 12 (November 30, 2021): 1204. http://dx.doi.org/10.3390/agriculture11121204.

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The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

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Ponjičan, Ondrej, Aleksandar Sedlar, Pavol Findura, Agnieszka Szparaga, and Sławomir Kocira. "Optimisation of Osmotic Dehydration of Plums." Agricultural Engineering 23, no. 1 (March 1, 2019): 69–79. http://dx.doi.org/10.1515/agriceng-2019-0007.

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AbstractThe paper presents kinetics of osmotic dehydration of plums in relation to the treatment time and concentration of sucrose solution. The main aim of the study was polyoptimisation of the preservation process, namely selection of optimal parameters of osmotic dehydration processes including changes in selected quality indicators. Defining of optimal conditions of the entire course of preservation may influence limitation of consumption of preserving substances (osmotic substances) and reduction of the energy demand. Based on the research which was carried out, it was found that parameters of osmotic dehydration had a significant impact on mass transfer coefficients and physico-chemical indicators of fruit - along with the increase of concentration of osmotic solution and extension of the time of the process, the increase of the investigated sizes was observed. In the second part of the paper, optimization of the fruit preservation process was performed. The idea of the objective function consisted in minimization of the difference between the expected values of criteria and the values obtained from the experimental results. For the defined scalar optimization criterion an explicit relation between quality and cost of the product was showed.

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Chen, Jinliang, Gilles Vercambre, Shaozhong Kang, Nadia Bertin, Hélène Gautier, and Michel Génard. "Fruit water content as an indication of sugar metabolism improves simulation of carbohydrate accumulation in tomato fruit." Journal of Experimental Botany 71, no. 16 (June 1, 2020): 5010–26. http://dx.doi.org/10.1093/jxb/eraa225.

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Abstract Although fleshy fruit is mainly made up of water, little is known about the impact of its water status on sugar metabolism and its composition. In order to verify whether fruit water status is an important driver of carbohydrate composition in tomato fruit, an adaptation of the SUGAR model proposed previously by M. Génard and M. Souty was used. Two versions of the model, with or without integrating the influence of fruit water content on carbohydrate metabolism, were proposed and then assessed with the data sets from two genotypes, Levovil and Cervil, grown under different conditions. The results showed that, for both genotypes, soluble sugars and starch were better fitted by the model when the effects of water content on carbohydrate metabolism were taken into consideration. Water content might play a regulatory role in the carbon metabolism from sugars to compounds other than sugars and starch in Cervil fruit, and from sugars to starch in Levovil fruit. While water content influences tomato fruit carbohydrate concentrations by both metabolism and dilution/dehydration effects in the early developmental stage, it is mainly by dilution/dehydration effects in the late stage. The possible mechanisms underlying the effect of the fruit water content on carbohydrate metabolism are also discussed.

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Rathore, Pragya, Lubaina Kaba, Satya Tamrakar, Rounak Sinha, Shreya Singhal, Anuj Malu, and Sarvesh Seth. "Study of the Chemical Composition of Hylocereus Undatus and Its Utility after Dehydration." European Journal of Agriculture and Food Sciences 3, no. 5 (September 21, 2021): 60–66. http://dx.doi.org/10.24018/ejfood.2021.3.5.365.

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This research deals with the characterization of dragon fruit for the purpose of consumption in different forms. Dragon fruit is supposed to be very nutritious and is rich source of several Phyto-chemicals. However, till now its utility in country like India is highly underrated. Dragon fruit has been found to be rich in antioxidants as well thus providing a wider scope for the research [1]. The fruit also contains high amount of minerals and balanced content of nutrients. High amount of dietary fiber and carotenoids make it beneficial for chronic heart disorders, cancer, and diabetes [1]. The paper highlights the nutritive attribute of fruit pulp and to increase its use as a dehydrated powder keeping the nutritive value intact. The dehydrated form increases the shelf life and is easy to use and also eases the distribution and transportation of fruit.

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Gribova, N. A., and L. V. Berketova. "Development of a sensory profile for a new type of processed fruit and berry products." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 116–23. http://dx.doi.org/10.20914/2310-1202-2020-2-116-123.

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The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

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Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (July 1, 2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in three aqueous solution of fructose (40, 60 and 80%), during 3 h of process at temperatures of 20 °C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in the sliced apples and pears. Fructose concentration and osmosis time induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of pear slices.

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Roberts, Roland E., Kenneth Gray, and Joseph J. Bryant. "Breedlove Dehydrated Foods Feeding Hungry People Worldwide in Partnership with Fruit and Vegetable Growers." HortScience 32, no. 4 (July 1997): 605D—605. http://dx.doi.org/10.21273/hortsci.32.4.605d.

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Breedlove Dehydrated Foods (BDF), the largest charitable dehydration plant in the world, is capable of dehydrating 6,000 lb. raw product/hr. BDF dehydrates and distributes nutritious fruits, vegetables, and legumes to charitable organizations which feed hungry people. At least 35,617 people die from hunger in our world every day! Thousands of tons of nutritious but slightly imperfect horticultural products are wasted yearly in the United States. Donations totaling $7.8 million funded construction of BDF. Texas A&M and Texas Tech Universities provided expertise to plan and operate BDF. BDF dehydrated over 30 million lb. of fruits and vegetables in the initial two years of operation. BDF is a model of people focused on an unusually high goal and working together.

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Ruan, YL, C. Mate, JW Patrick, and CJ Brady. "Non-Destructive Collection of Apoplast Fluid From Developing Tomato Fruit Using a Pressure Dehydration Procedure." Functional Plant Biology 22, no. 5 (1995): 761. http://dx.doi.org/10.1071/pp9950761.

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Pressure dehydration techniques were evaluated for the collection of samples of apoplast fluid from the outer pericarp tissues of developing tomato fruit. Sap was expelled under pressure through a cannula inserted into the selected tissue of a fruit sealed in a Scholander pressure bomb. Osmolality and concentrations of K+ and hexoses were significantly lower and pH higher in sap exudates than in bulk fruit tissues. After infusion of fruit with trisodium 3-hydroxy-5,8,10-pyrenetrisulfonate as an apoplastic marker, the dye was confined to the same fruit compartment as that which yielded sap under pressure. During extended periods of sap exudation at 24�C under 1.4 MPa or more, the initial 100 μL of exuded sap was obtained without contamination from protoplasmic contents followed by a proportionate increase in sap osmolality with the aggregate volume. However, when the exuded sap was collected at 4�C under the applied pressure of 0.6-1.0 MPa, the composition of the sap remained constant with time and was independent of the applied pressure. This permits the collection of a relatively large volume of exuded fluid, up to about 500 μL sap per 70 g fruit, at an initial flow rate of 100-150 μL h-1. We conclude that the pressure dehydration technique under the described conditions allows the collection of uncontaminated apoplastic fluid from the pericarp of intact developing tomato fruit.

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Van Leersum, J. G. "The use of rotary heat regenerators in fruit dehydration systems." Journal of Agricultural Engineering Research 37, no. 3-4 (May 1987): 117–28. http://dx.doi.org/10.1016/s0021-8634(87)80010-0.

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Li, Yuanhui, Xuecheng Wang, Zhenfeng Wu, Na Wan, and Ming Yang. "Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying." Ultrasonics Sonochemistry 68 (November 2020): 105219. http://dx.doi.org/10.1016/j.ultsonch.2020.105219.

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TIAN, HONGPING, ZHONGLI PAN, YI ZHU, TARA H. McHUGH, and YIBIN YING. "QUALITY OF FROZEN FRUIT BARS MANUFACTURED THROUGH INFRARED PARTIAL DEHYDRATION." Journal of Food Processing and Preservation 37, no. 5 (April 25, 2012): 784–91. http://dx.doi.org/10.1111/j.1745-4549.2012.00720.x.

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van Leersum, J. G. "The use of rotary heat regenerators in fruit dehydration systems." Journal of Agricultural Engineering Research 37, no. 2 (June 1987): 117–28. http://dx.doi.org/10.1016/0021-8634(87)90087-4.

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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Cisneros-Zevallos, L., M. E. Saltveit, and J. M. Krochta. "Surface Energies of Tomato and Bell Pepper Cultivars." HortScience 32, no. 3 (June 1997): 489E—489. http://dx.doi.org/10.21273/hortsci.32.3.489e.

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Fruit processing treatments, such as osmotic dehydration, washing, aqueous dips and coatings applications, and even microbial adhesion, depend critically on the surface energy of surfaces. Knowledge of these values can be used as reference targets for treatment formulations when complete wetting is necessary. Unripened and ripened tomato cultivars, `Ace' and `Castlemart', and bell pepper cultivars `California Wonder' and `Garden Sunshine' were characterized by color, firmness, and soluble solids, and evaluated for their surface energy. Calculated surface energy was obtained using Fowkes' equation by measuring contact angles of a series of pure surfactants of different HLB values on the fruit surface and by comparing with a reference paraffin surface of 25.5 dynes/cm. Results indicated that surface energies were similar between both types of fruits, while there were differences between maturity stages for tomato fruits. Surface energy in all cases was lower than 30 dynes/cm, indicating the hydrophobic nature of the epicuticular surface of the fruits tested.

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Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, and Attila Gere. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (January 9, 2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Spetriani, Siti Fathurahmi, and If'all. "KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA." Jurnal Pengolahan Pangan 5, no. 1 (June 30, 2020): 15–20. http://dx.doi.org/10.31970/pangan.v5i1.34.

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Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values on osmotic dehydration of dragon fruit.

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Prabha, Annavarapu Venkata Naga Kaumudi. "A SHORT REVIEW: PRODUCTION AND CHARACTERIZATION OF WINE FROM FIG FRUIT (FICUS CARICA)." International Journal of Research -GRANTHAALAYAH 6, no. 3 (March 31, 2018): 134–39. http://dx.doi.org/10.29121/granthaalayah.v6.i3.2018.1506.

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Fig is one of the oldest fruit species cultivated in the Mediterranean basin, and it can be widespread in warm and dry climates around the world. Turkey is the primary producer and the tree can bear up to two crops per year which is depending upon the fig type, quality can be differing from season to season. Figs can be eaten fresh, dried, or processed into different types of products. They are low in organic acids and high in sugars so it is sweet-tasting fruit. Their phenolic content is medium and higher in red cultivars which hold high levels of anthocyanins. The total carotenoid in the fig is quite low and mostly concentrated in the fruit's peel when compared with other fruits. Fruit drying is the easiest way of fig fruit preservation. The traditional sun-drying method yields produce with diverse quality. Automated air dehydration has several advantages and makes fruit with high sugar content and high total phenolics. Anthocyanins and carotenoids are lost during the drying process. The consumption of figs should be encouraged as it contains high beneficial effects and potential healthy alternative for sweets.

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Journal articles on the topic 'Fruit dehydration'

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