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Ultrasound Assisted Osmotic Dehydration of Apricots (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 5, 299 - 306, 01.10.2013

Abstract

In drying process; pre-treatments applied before drying as processing parameters and structure of dried material are effective on the quality of the final product. Osmotic dehydration is applied as a pre-treatment before basic drying and can be used in combination with other processes in order to improve the efficiency of the process. In ultrasound-assisted osmotic dehydration process which can be carried out at low temperatures, any damage to food's natural flavor, color and heat sensitive components also do not occur while water loss and mass gain increases due to increasing mass transfer. In this study, osmotic drying and ultrasound-assisted osmotic drying processes were applied to apricots. Osmotic and ultrasound-assisted osmotic drying treatments were processing carried out at 30ºC by using sucrose solutions with concentrations of 25, 50 and 70 ºBrix in which the water to fruit ratio was 4:1 in 5 different exposure times (20, 40, 60, 80 and 100 min). An ultrasonic bath which works at frequency of 35 kHz was used for ultrasound-assisted osmotic drying process. According to the results, it was found that ultrasound-assisted osmotic drying treatment had a significant effect on water loss, sugar gain and weight loss (P<0.05) compared with osmotic dehydration alone for all osmotic solution concentrations, and these parameters increased by increasing solution concentration and exposure time at a constant temperature.

References

  • Ya¤cıo¤lu A. 1996. Ürün ‹flleme Tekni¤i. Ege Üniversitesi Ziraat Fakültesi Yayınları, ‹zmir, Türkiye, 264s.
  • Karel M. 1973. Recent reseach and development in the field of low moisture and intermediate moisture foods. Crit Rev Food Technol, 4 (2), 329-373.
  • Van Arsdel WB, Copley MJ (Ed.), Morgan AI Jr. 1973. Food Dehydration, Vol. 1. Drying Methods and Phenomena.The Avi Pub. Comp., Inc., Westport, Conn.
  • Moreno J, Chiralt A, Escriche I, Serra JA. 2000. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res Int, 33, 609-616.
  • Osorio C, Franco MS, Casta o MP, González- Miret ML, Heredia FJ, Morales AL. 2007. Colour and flavour changes during osmotic dehydration of fruits. Innov Food Sci Emerg Technol, 8, 353–359.
  • Derossi A, De Pilli T, Severini C, McCarty MJ. 2008. Mass transfer during osmotic dehydration of apples. J Food Eng, 86,519-528.
  • Bothaa GE, Oliveirab JC, Ahrnéc L. 2011. In press. Quality optimisation of combined osmotic dehydration and microwave assisted airdrying of pineapple using constant power emission. Food and Bioprod Process.
  • ‹spir A. 2006. Kayısının osmotik dehidrasyonu ve kurutmaya etkisi. Fırat Üniversitesi Fen Bilimleri Enstitüsü Kimya Mühendisli¤i Anabilim Dalı Yüksek Lisans Tezi, Elazı¤, Türkiye, 122s.
  • Khin MM, Zhou W, Yeo SY. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by malto-dextrin as the coating material and their textural proper-ties. J Food Eng, 81, 514-522.
  • Corzo O, Bracho N, Rodr guez J, González M. 2007. Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration. J Food Eng, 80, 781-790.
  • Ade-Omowaye BIO, Angersbach A, Taiwo KA, Knorr D. 2001. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends Food Sci Technol,12(8), 285–295.
  • Amami E, Fersi A, Khezami L, Vorobiev E, Kechaou N. 2007. Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field. LWT–Food Sci Technol, 40(7),1156–1166.
  • Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. 2002. Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends Food Sci Technol,13(2), 48–59.
  • Villamial M, Hamersveld EH, van and Jong PDe. 1999. Effect of ultrasound processing on the quality of dairy products. Milchwissenchaft, 54(2),69–74.
  • Mason TJ, Lorimer JP. 2002. Applied Sonochemistry: Uses of power ultrasound in chemistry and processing.Wiley-VCH Weeinheim, 303.
  • Kentish S, Ashokkumar M. 2011. The Physical and Chemical Effects of Ultrasound. In: Ultrasound Technologies for Food and Bioprocessing, Feng et al. (eds), 678 p.
  • Wu H, Hulbert GJ, Mount JR. 2001. Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innov Food Sci Emerg Technol, 1, 211-218.
  • Pongsawatmanit R, Harnsilawat T, McClements DJ. 2006. Influence of alginate, pH and ultrasound treatment on palm oil-inwater emulsions stabilized by b-lactoglobulin. In: Colloids and Surfaces A- Physicochem and Engineer Aspects,Adler M (chief ed), 287: 59-67.
  • Virot M, Tomao V, Le Bourvellec C, Renard MCGC, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochem,17, 1066-1074.
  • Fernandes FAN, Rodrigues S. 2007. Use of ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J Food Eng, 82, 261–267. 21. Luque de Castro MD, Priego-Capote F. 2007. Ultrasound assisted crystallization (sonocrystallization). Ultrasonics Sonochem,14,717-724.
  • O’Donnella CP, Tiwarib BK, Bourkec P, Cullen PJ. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol,21,358-367.
  • Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrasound: a review. Int J Food Microbiol,87,207-216.
  • Knorr D, Zenker M, Heinz V, Leke DU. 2004. Applications and potential of ultrasonics in food processing. Trends Food Sci Technol, 15,261-266. 25. Torley PJ, Bhandari BR. 2007. Ultrasound in Food Processing and Preservation.M. Shafiur Rahman (Ed). Handbook of food preservation. 2ndEdition, CRC press, USA, 713p.
  • Gallego-Juarez JA. 2010. High-power ultrasonic processing: recent developments and prospective advances. Phys Procedia, 3,35–47.
  • Feng H, Yang W. 2011. Nonthermal processing Technologies for Food. In: Ultrasonic Processing, Zhang et al. (Ed.), Blackwell Publishing, USA.
  • Florous JD, Liang H. 1994. Acoustic assisted diffusion through membrane and biomaterials. Food Technol,79-84.
  • Weiss J, Gulseren I, Kjartansson G. 2011. Physicochemical effects of high-intensity ultrasonication on food poteins and carbonhidrates. In: Nonthermal processing Technologies for Food, Zhang HQ, Barbosa- Canovas GV, Balasubramaniam VM, Dunne P, Farkas DF, Yuan JTC (Eds), Blackwell Publishing, USA.
  • Fernandes FAN, Gallao MI, Rodrigues S. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT–Food Sci Technol, 41(4),604–610.
  • Fernandes FAN, Rodrigues S. 2008. Application of ultrasound and ultrasound- assisted osmotic dehydration in drying of fruits. Drying Technol, 26 (12),1509- 1516.
  • Taiwo KA, Eshtiaghi MN, Ade-Omowaye BIO, Knorr D. 2003. Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. Int J Food Sci Technol, 38 (6), 693–707.
  • Mandala IG, Anagnostaras EF, Oikonomou CK. 2005. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. J Food Eng, 69, 307–316.
  • Riva M, Campolongo S, Leva AA, Maestrelli A, Torreggiani D. 2005. Structure–property relationships in osmo-air-dehydrated apricot cubes. Food Res Int, 38, 533–542.
  • Rodrigues S, Gomes MCF, Gallao MI, Fernandes FAN. 2009. Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. J Sci Food Agric,89 (4),665–670.
  • Rodrigues S, Oliveira FIP, Gallao MI, Fernandes FAN. 2009. Effect of ımmersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technol, 27 (2),220–225.
  • Fernandes FAN, Gallao MI, Rodrigues S. 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. J Food Eng,90,186-190.
  • Simal S, Beneditoh J, Sánchez ES, Carmen RM. 1998. Use of ultrasound to ıncrease mass transport rates during osmotic dehydration. J Food Eng,36, 323-336.
  • Kowalska H, Lenart A. 2001. Mass Exchange during osmotic pretreatment of vegetables. J Food Eng,49, 137-140p.
  • Park KJ, Bin A, Brod FPR, Park THKB. 2002. Osmotic dehydration kinetics of pear D’anjou (Pyrus communis L.). J Food Eng, 52, 2936-298.
  • Cárcel JA, Benedito J, Rossello´ C, Mulet A. 2007. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng,78, 472-479.

Kayısıların Ultrases Yardımlı Ozmotik Kurutulması

Year 2013, Volume: 38 Issue: 5, 299 - 306, 01.10.2013

Abstract

Kurutma işleminde, son ürünün kalitesi üzerine işlem şartları ve kurutulan materyalin yapısı kadar, kurutma öncesi uygulanan ön işlemler de etkili olmaktadır. Ozmotik kurutma yöntemi de asıl kurutma öncesinde bir ön işlem olarak uygulanmakta ve etkinliğini artırmak için farklı proseslerle birlikte kullanılmaktadır. Benzer bir uygulama olan ve düşük sıcaklıklarda çalışılabilen ultrases yardımlı ozmotik kurutma yönteminde; kütle transferinin artması ile su kaybı ve katı kazanımı artarken gıdanın doğal lezzet ve rengi zarar görmemektedir. Bu çalışmada kayısılara ozmotik kurutma ve ultrases yardımlı ozmotik kurutma işlemleri uygulanmıştır. Kayısı örnekleri 25, 50 ve 70 ºBrikslik sakaroz çözeltilerinde, meyve: çözelti oranı 1:4 olacak şekilde, 30 ºC sıcaklıkta ve beş farklı işlem süresinde (20, 40, 60, 80 ve 100 dak) ultrases yardımlı ozmotik kurutma ve tek başına ozmotik kurutma işlemlerine tabi tutulmuştur. Ultrases yardımlı ozmotik kurutma işlemi için 35 kHz frekansta çalışan ultrasonik banyo kullanılmıştır. Elde edilen sonuçlara göre, ultrases yardımlı ozmotik kurutma işleminin tek başına uygulanan ozmotik kurutma işlemine göre tüm ozmotik çözelti konsantrasyonlarında su kaybı, şeker kazanımı ve ağırlık kaybı değerleri üzerine önemli düzeyde (P<0.05) etkili olduğu; sabit sıcaklıkta su kaybı, şeker kazanımı ve ağırlık kaybının işlem süresi ve ozmotik çözelti konsantrasyonundaki artış ile arttığı belirlenmiştir.

References

  • Ya¤cıo¤lu A. 1996. Ürün ‹flleme Tekni¤i. Ege Üniversitesi Ziraat Fakültesi Yayınları, ‹zmir, Türkiye, 264s.
  • Karel M. 1973. Recent reseach and development in the field of low moisture and intermediate moisture foods. Crit Rev Food Technol, 4 (2), 329-373.
  • Van Arsdel WB, Copley MJ (Ed.), Morgan AI Jr. 1973. Food Dehydration, Vol. 1. Drying Methods and Phenomena.The Avi Pub. Comp., Inc., Westport, Conn.
  • Moreno J, Chiralt A, Escriche I, Serra JA. 2000. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res Int, 33, 609-616.
  • Osorio C, Franco MS, Casta o MP, González- Miret ML, Heredia FJ, Morales AL. 2007. Colour and flavour changes during osmotic dehydration of fruits. Innov Food Sci Emerg Technol, 8, 353–359.
  • Derossi A, De Pilli T, Severini C, McCarty MJ. 2008. Mass transfer during osmotic dehydration of apples. J Food Eng, 86,519-528.
  • Bothaa GE, Oliveirab JC, Ahrnéc L. 2011. In press. Quality optimisation of combined osmotic dehydration and microwave assisted airdrying of pineapple using constant power emission. Food and Bioprod Process.
  • ‹spir A. 2006. Kayısının osmotik dehidrasyonu ve kurutmaya etkisi. Fırat Üniversitesi Fen Bilimleri Enstitüsü Kimya Mühendisli¤i Anabilim Dalı Yüksek Lisans Tezi, Elazı¤, Türkiye, 122s.
  • Khin MM, Zhou W, Yeo SY. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by malto-dextrin as the coating material and their textural proper-ties. J Food Eng, 81, 514-522.
  • Corzo O, Bracho N, Rodr guez J, González M. 2007. Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration. J Food Eng, 80, 781-790.
  • Ade-Omowaye BIO, Angersbach A, Taiwo KA, Knorr D. 2001. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends Food Sci Technol,12(8), 285–295.
  • Amami E, Fersi A, Khezami L, Vorobiev E, Kechaou N. 2007. Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field. LWT–Food Sci Technol, 40(7),1156–1166.
  • Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. 2002. Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends Food Sci Technol,13(2), 48–59.
  • Villamial M, Hamersveld EH, van and Jong PDe. 1999. Effect of ultrasound processing on the quality of dairy products. Milchwissenchaft, 54(2),69–74.
  • Mason TJ, Lorimer JP. 2002. Applied Sonochemistry: Uses of power ultrasound in chemistry and processing.Wiley-VCH Weeinheim, 303.
  • Kentish S, Ashokkumar M. 2011. The Physical and Chemical Effects of Ultrasound. In: Ultrasound Technologies for Food and Bioprocessing, Feng et al. (eds), 678 p.
  • Wu H, Hulbert GJ, Mount JR. 2001. Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innov Food Sci Emerg Technol, 1, 211-218.
  • Pongsawatmanit R, Harnsilawat T, McClements DJ. 2006. Influence of alginate, pH and ultrasound treatment on palm oil-inwater emulsions stabilized by b-lactoglobulin. In: Colloids and Surfaces A- Physicochem and Engineer Aspects,Adler M (chief ed), 287: 59-67.
  • Virot M, Tomao V, Le Bourvellec C, Renard MCGC, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochem,17, 1066-1074.
  • Fernandes FAN, Rodrigues S. 2007. Use of ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J Food Eng, 82, 261–267. 21. Luque de Castro MD, Priego-Capote F. 2007. Ultrasound assisted crystallization (sonocrystallization). Ultrasonics Sonochem,14,717-724.
  • O’Donnella CP, Tiwarib BK, Bourkec P, Cullen PJ. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol,21,358-367.
  • Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrasound: a review. Int J Food Microbiol,87,207-216.
  • Knorr D, Zenker M, Heinz V, Leke DU. 2004. Applications and potential of ultrasonics in food processing. Trends Food Sci Technol, 15,261-266. 25. Torley PJ, Bhandari BR. 2007. Ultrasound in Food Processing and Preservation.M. Shafiur Rahman (Ed). Handbook of food preservation. 2ndEdition, CRC press, USA, 713p.
  • Gallego-Juarez JA. 2010. High-power ultrasonic processing: recent developments and prospective advances. Phys Procedia, 3,35–47.
  • Feng H, Yang W. 2011. Nonthermal processing Technologies for Food. In: Ultrasonic Processing, Zhang et al. (Ed.), Blackwell Publishing, USA.
  • Florous JD, Liang H. 1994. Acoustic assisted diffusion through membrane and biomaterials. Food Technol,79-84.
  • Weiss J, Gulseren I, Kjartansson G. 2011. Physicochemical effects of high-intensity ultrasonication on food poteins and carbonhidrates. In: Nonthermal processing Technologies for Food, Zhang HQ, Barbosa- Canovas GV, Balasubramaniam VM, Dunne P, Farkas DF, Yuan JTC (Eds), Blackwell Publishing, USA.
  • Fernandes FAN, Gallao MI, Rodrigues S. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT–Food Sci Technol, 41(4),604–610.
  • Fernandes FAN, Rodrigues S. 2008. Application of ultrasound and ultrasound- assisted osmotic dehydration in drying of fruits. Drying Technol, 26 (12),1509- 1516.
  • Taiwo KA, Eshtiaghi MN, Ade-Omowaye BIO, Knorr D. 2003. Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. Int J Food Sci Technol, 38 (6), 693–707.
  • Mandala IG, Anagnostaras EF, Oikonomou CK. 2005. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. J Food Eng, 69, 307–316.
  • Riva M, Campolongo S, Leva AA, Maestrelli A, Torreggiani D. 2005. Structure–property relationships in osmo-air-dehydrated apricot cubes. Food Res Int, 38, 533–542.
  • Rodrigues S, Gomes MCF, Gallao MI, Fernandes FAN. 2009. Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. J Sci Food Agric,89 (4),665–670.
  • Rodrigues S, Oliveira FIP, Gallao MI, Fernandes FAN. 2009. Effect of ımmersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technol, 27 (2),220–225.
  • Fernandes FAN, Gallao MI, Rodrigues S. 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. J Food Eng,90,186-190.
  • Simal S, Beneditoh J, Sánchez ES, Carmen RM. 1998. Use of ultrasound to ıncrease mass transport rates during osmotic dehydration. J Food Eng,36, 323-336.
  • Kowalska H, Lenart A. 2001. Mass Exchange during osmotic pretreatment of vegetables. J Food Eng,49, 137-140p.
  • Park KJ, Bin A, Brod FPR, Park THKB. 2002. Osmotic dehydration kinetics of pear D’anjou (Pyrus communis L.). J Food Eng, 52, 2936-298.
  • Cárcel JA, Benedito J, Rossello´ C, Mulet A. 2007. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng,78, 472-479.
There are 39 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Elif Feyza Topdaş

Mustafa Fatih Ertugay This is me

Publication Date October 1, 2013
Published in Issue Year 2013 Volume: 38 Issue: 5

Cite

APA Topdaş, E. F. ., & Ertugay, M. F. . (2013). Kayısıların Ultrases Yardımlı Ozmotik Kurutulması. Gıda, 38(5), 299-306.
AMA Topdaş EF, Ertugay MF. Kayısıların Ultrases Yardımlı Ozmotik Kurutulması. The Journal of Food. October 2013;38(5):299-306.
Chicago Topdaş, Elif Feyza, and Mustafa Fatih Ertugay. “Kayısıların Ultrases Yardımlı Ozmotik Kurutulması”. Gıda 38, no. 5 (October 2013): 299-306.
EndNote Topdaş EF, Ertugay MF (October 1, 2013) Kayısıların Ultrases Yardımlı Ozmotik Kurutulması. Gıda 38 5 299–306.
IEEE E. F. . Topdaş and M. F. . Ertugay, “Kayısıların Ultrases Yardımlı Ozmotik Kurutulması”, The Journal of Food, vol. 38, no. 5, pp. 299–306, 2013.
ISNAD Topdaş, Elif Feyza - Ertugay, Mustafa Fatih. “Kayısıların Ultrases Yardımlı Ozmotik Kurutulması”. Gıda 38/5 (October 2013), 299-306.
JAMA Topdaş EF, Ertugay MF. Kayısıların Ultrases Yardımlı Ozmotik Kurutulması. The Journal of Food. 2013;38:299–306.
MLA Topdaş, Elif Feyza and Mustafa Fatih Ertugay. “Kayısıların Ultrases Yardımlı Ozmotik Kurutulması”. Gıda, vol. 38, no. 5, 2013, pp. 299-06.
Vancouver Topdaş EF, Ertugay MF. Kayısıların Ultrases Yardımlı Ozmotik Kurutulması. The Journal of Food. 2013;38(5):299-306.

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