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Osmotic Dehydration, Mechanism and Applications (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 5, 325 - 329, 01.10.2009

Abstract

Osmotic dehydration technique has gained popularity due its advantages such as lowering the energy input requirement during drying and providing production of processed foods having pre-defined properties. Osmotic dehydration can be considered as a pre-dehydration step prior to final drying rather than being a full drying operation. Osmotic dehydration can simply be defined as controlled removal of water (diffusion) from food either by immersion of foodstuff in hypertonic (osmotic) solutions of sugar/salt or by direct addition of the osmotic agent. The aim of this study is to review the basic principles of osmotic dehydration, its mechanism and applications in food sector.

References

  • 1. Ponting JD, Walters CG, Forrey RR, Jackson R, Stanley WL. 1966. Osmotic Dehydration of Fruits. Food Tech, 20:125-128.
  • 2. Torreggiani D, Bertolo G. 2004. Present and future in process control and optimization of osmotic dehydration. Adv Food Nutr Res, 48:174-238.
  • 3. Khin MM, Zhou W, Yeo SY. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by maltodextrin as the coating material and their textural properties. J Food Eng, 81:514-522.
  • 4. Derossi A De Pilli T, Severini C, McCarty MJ. 2008. Mass transfer during osmotic dehydration of apples. J Food Eng, 86:519-528.
  • 5. Rastogi NK, Angersbach A, Knorr D. 2000. Evaluation of mass transfer mechanism during osmotic treatment of plant materials. J Food Sci, 65: 1016-1021.
  • 6. Le Maguer M, Yao Z. 1995. Mass transfer during osmotic dehydration at cellular level. In Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Canovas and J. Welti-Chanes (eds). Technomic Publisher, Lancaster, PA. pp. 325-350,
  • 7. Panades G, Castro D, Chiralt A, Fito P, Nunez M, Jimenez R. 2008. Mass transfer mechanisms occuring in osmotic dehydration of guava. J Food Eng, 87: 386-390.
  • 8. Fito P, Andres A, Chiralt A, Pardo P. 1996. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. J Food Eng, 49:297-302.
  • 9. Kaymak-Ertekin, Sultanoğlu M. 2000. Modelling of mass transfer during osmotic dehydration of apples. J of Food Eng, 46:243-250.
  • 10. Lazarides HN, Mitrakas GE, Matsos KI. 2007. Edible coating and counter-current product/solution contacting: a novel approach to monitoring solids uptake during osmotic dehydration of a model food system. J Food Eng, 82:171-177.
  • 11. Moreira R, Chenlo F, Torres MD, Vazquez G. 2007. Effect of stirring in the osmotic dehydration of chesnut using glycerol solutions. J Food Eng, 40:1507-1514.
  • 12. Torreggiani D. (1995). Technological aspects of osmotic dehydration in foods. In Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Canovas and J. Welti-Chanes (eds). Technomic Publisher, Lanchester, PA. pp. 281-304,
  • 13. Rastogi NK, Angersbach A, Knorr D. 2000. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. J Food Eng, 45:25-31.
  • 14. Fito P. 1994. Modelling of vacuum osmotic dehydration of food. J Food Eng, 49:115-127.
  • 15. Fito P, Chiralt A, Barat JM, Martinez-Monzo J. 2000. Vacuum impregnation in fruit processing. In Trends in Food Engineering, J.E. Lozano, G.V. Barbosa-Canovas, E. Parada-Arias and M.C. Anon (eds). Aspen Publishers, Gaithersburg, MD. pp.149-163
  • 16. Lenart A, Dabrowska R. 1997. Osmotic dehydration of apples with polysaccharide coatings. Polish J Food Nutr Sci, 47(6):105-112.
  • 17. Lenart A, Dabrowska R. 1998. Mass transfer during osmotik dehydration of apple with pectin coatings. In Drying 98, C.B. Akritis, D. Marinos-Kouris and G.D. Saravacos (eds), Ziti Editions, Thessaloniki, Greece. pp. 903-910
  • 18. Jamet AA, Larios OMC. 2001. Chitosan film effects on papaya osmotic dehydration. In Preceedings of the International Congress on Engineering and Food, ICEF 8, J Welti-Chanes, GV Barbosa-Canovas and JM Aguilera (eds), Technomic Publisher, Lanchester, PA. 2:1330- 13319. Toğrul IT, İspir A. 2007. Effect on effective diffusion coefficients and investigation of shrinkage during osmotic dehydration of apricot. Energy Conservation and Management (in press).
  • 20. Barrera C, Betoret N, Heredia A, Fito P. 2007. Application of SAFES (systematic approach to food to food engineering systems) methodology to apple candying. J Food Eng, 83:193-200.
  • 21. Sereno AM, Hubinger MD, Comesana JF, Correa A. 2001. Prediction of water activity of osmotic solutions, J Food Eng, 49:103-114.
  • 22. Prothon F, Ahrne LM. 2004. Application of Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples, J of Food Eng, 61:467-470.

Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları

Year 2009, Volume: 34 Issue: 5, 325 - 329, 01.10.2009

Abstract

Ozmotik dehidrasyon tekniği, kurutma teknolojisinin ihtiyaç duyduğu enerji girdisinin azaltılması ve istenen niteliklerde ürün eldesi gibi avantajları sebebiyle son yıllarda artan popülarite kazanmıştır. Ozmotik dehidrasyon tek başına bir kurutma yöntemi olmayıp, asıl kurutma işlemi öncesinde, bir ön işlem olarak değerlendirilebilir. En basit ifade ile ozmotik dehidrasyon gıdada bulunan suyun belli bir kısmının, hipertonik (ozmotik) çözeltilere daldırma veya ozmotik ajanın direkt uygulanması ile kontrollü olarak uzaklaştırılması (difüzyonu) esasına dayanır. Bu çalışmanın amacı popülarite kazanan ozmotik dehidrasyonun temel prensipleri, mekanizması ve gıda sektöründeki uygulamaları hakkında fikir verebilmektir.

References

  • 1. Ponting JD, Walters CG, Forrey RR, Jackson R, Stanley WL. 1966. Osmotic Dehydration of Fruits. Food Tech, 20:125-128.
  • 2. Torreggiani D, Bertolo G. 2004. Present and future in process control and optimization of osmotic dehydration. Adv Food Nutr Res, 48:174-238.
  • 3. Khin MM, Zhou W, Yeo SY. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by maltodextrin as the coating material and their textural properties. J Food Eng, 81:514-522.
  • 4. Derossi A De Pilli T, Severini C, McCarty MJ. 2008. Mass transfer during osmotic dehydration of apples. J Food Eng, 86:519-528.
  • 5. Rastogi NK, Angersbach A, Knorr D. 2000. Evaluation of mass transfer mechanism during osmotic treatment of plant materials. J Food Sci, 65: 1016-1021.
  • 6. Le Maguer M, Yao Z. 1995. Mass transfer during osmotic dehydration at cellular level. In Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Canovas and J. Welti-Chanes (eds). Technomic Publisher, Lancaster, PA. pp. 325-350,
  • 7. Panades G, Castro D, Chiralt A, Fito P, Nunez M, Jimenez R. 2008. Mass transfer mechanisms occuring in osmotic dehydration of guava. J Food Eng, 87: 386-390.
  • 8. Fito P, Andres A, Chiralt A, Pardo P. 1996. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. J Food Eng, 49:297-302.
  • 9. Kaymak-Ertekin, Sultanoğlu M. 2000. Modelling of mass transfer during osmotic dehydration of apples. J of Food Eng, 46:243-250.
  • 10. Lazarides HN, Mitrakas GE, Matsos KI. 2007. Edible coating and counter-current product/solution contacting: a novel approach to monitoring solids uptake during osmotic dehydration of a model food system. J Food Eng, 82:171-177.
  • 11. Moreira R, Chenlo F, Torres MD, Vazquez G. 2007. Effect of stirring in the osmotic dehydration of chesnut using glycerol solutions. J Food Eng, 40:1507-1514.
  • 12. Torreggiani D. (1995). Technological aspects of osmotic dehydration in foods. In Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Canovas and J. Welti-Chanes (eds). Technomic Publisher, Lanchester, PA. pp. 281-304,
  • 13. Rastogi NK, Angersbach A, Knorr D. 2000. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. J Food Eng, 45:25-31.
  • 14. Fito P. 1994. Modelling of vacuum osmotic dehydration of food. J Food Eng, 49:115-127.
  • 15. Fito P, Chiralt A, Barat JM, Martinez-Monzo J. 2000. Vacuum impregnation in fruit processing. In Trends in Food Engineering, J.E. Lozano, G.V. Barbosa-Canovas, E. Parada-Arias and M.C. Anon (eds). Aspen Publishers, Gaithersburg, MD. pp.149-163
  • 16. Lenart A, Dabrowska R. 1997. Osmotic dehydration of apples with polysaccharide coatings. Polish J Food Nutr Sci, 47(6):105-112.
  • 17. Lenart A, Dabrowska R. 1998. Mass transfer during osmotik dehydration of apple with pectin coatings. In Drying 98, C.B. Akritis, D. Marinos-Kouris and G.D. Saravacos (eds), Ziti Editions, Thessaloniki, Greece. pp. 903-910
  • 18. Jamet AA, Larios OMC. 2001. Chitosan film effects on papaya osmotic dehydration. In Preceedings of the International Congress on Engineering and Food, ICEF 8, J Welti-Chanes, GV Barbosa-Canovas and JM Aguilera (eds), Technomic Publisher, Lanchester, PA. 2:1330- 13319. Toğrul IT, İspir A. 2007. Effect on effective diffusion coefficients and investigation of shrinkage during osmotic dehydration of apricot. Energy Conservation and Management (in press).
  • 20. Barrera C, Betoret N, Heredia A, Fito P. 2007. Application of SAFES (systematic approach to food to food engineering systems) methodology to apple candying. J Food Eng, 83:193-200.
  • 21. Sereno AM, Hubinger MD, Comesana JF, Correa A. 2001. Prediction of water activity of osmotic solutions, J Food Eng, 49:103-114.
  • 22. Prothon F, Ahrne LM. 2004. Application of Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples, J of Food Eng, 61:467-470.
There are 21 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

İnci Çınar This is me

Publication Date October 1, 2009
Published in Issue Year 2009 Volume: 34 Issue: 5

Cite

APA Çınar, İ. . (2009). Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları. Gıda, 34(5), 325-329.
AMA Çınar İ. Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları. The Journal of Food. October 2009;34(5):325-329.
Chicago Çınar, İnci. “Ozmotik Dehidrasyon, Mekanizması Ve Uygulamaları”. Gıda 34, no. 5 (October 2009): 325-29.
EndNote Çınar İ (October 1, 2009) Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları. Gıda 34 5 325–329.
IEEE İ. . Çınar, “Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları”, The Journal of Food, vol. 34, no. 5, pp. 325–329, 2009.
ISNAD Çınar, İnci. “Ozmotik Dehidrasyon, Mekanizması Ve Uygulamaları”. Gıda 34/5 (October 2009), 325-329.
JAMA Çınar İ. Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları. The Journal of Food. 2009;34:325–329.
MLA Çınar, İnci. “Ozmotik Dehidrasyon, Mekanizması Ve Uygulamaları”. Gıda, vol. 34, no. 5, 2009, pp. 325-9.
Vancouver Çınar İ. Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları. The Journal of Food. 2009;34(5):325-9.

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