Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-120021877
Title: Osmotic dehydration pretreatment in drying of fruits and vegetables
Authors: Pan, Y.K.
Zhao, L.J.
Zhang, Y.
Chen, G.
Mujumdar, A.S. 
Keywords: Nutrition enrich
Nutrition loss
Osmotic dehydration
Vegetable and fruit
Issue Date: Jul-2003
Citation: Pan, Y.K., Zhao, L.J., Zhang, Y., Chen, G., Mujumdar, A.S. (2003-07). Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technology 21 (6) : 1101-1114. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-120021877
Abstract: Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various osmotic conditions using sucrose and salt as the permeating agents. The dehydrated materials were then dried. The influence of solute concentration, process temperature and the type of solute on osmotic dehydration and further thermal drying were investigated. The nutrition loss during the osmotic process was measured using carotene as the nutrition index. The effect of calcium chloride present in osmotic solution on the product quality was also studied. A first order kinetic model was chosen to describe the mass transfer phenomena of the osmotic process. The equilibrium value of water loss, solute gained, kinetic constants KWL and KSG under various conditions are successfully predicted by the model. The relationship between the equilibrium value and four major factors that influence osmotic process of carrot was obtained based on the experimental data. The relations between the loss constant of carotene and the solute concentration in carrot and pumpkin were obtained based on the experimental data. The qualities of dried products are better for the osmotic dehydration pretreated samples than those dried directly.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/85528
ISSN: 07373937
DOI: 10.1081/DRT-120021877
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