Effect of Osmo-convective Drying on Quality of Litchi

Vishal Kumar; Gunjan Kumar; P. D. Sharma

doi:10.52151/jae2009464.1390

Authors

Vishal Kumar Deptt of Processing and Food Engineering, College of Agricultural Engng., Rajendra Agricultural University, Pusa (Samastipur) - 848125 Author
Gunjan Kumar Deptt of Processing and Food Engineering, College of Agricultural Engng., Rajendra Agricultural University, Pusa (Samastipur) - 848125 Author
P. D. Sharma Deptt of Processing and Food Engineering, College of Agricultural Engng., Rajendra Agricultural University, Pusa (Samastipur) - 848125 Author

DOI:

https://doi.org/10.52151/jae2009464.1390

Abstract

Osmotic dehydration has been proposed in combination with air drying to improve quality attributes of air dried litchi fruit pieces as a pre-treatment for further drying. The influence of the osmotic step and of the syrup and salt composition on the chemical–physical properties, and colour changes of osmo-airdehydrated (litchi chinensis Sonn.) cubes was studied. The effects of variations in sucrose (50% and 60% w/w) and salt concentrations (10% w/w), solution temperature, and length of immersion time on the moisture removal of the product and its organoleptic characteristics were analyzed. About 80% of water loss occurred between 120-240 min of osmosis for most of the conditions. After osmotic treatment, the fruits were dried in a tray dryer at 70ºC for 10 h. Osmotic treatment was responsible for increasing drying rate in a subsequent convective tray drying.

References

AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists. Washinton DC.

Barbanti D; Mastrocola C; Severine T. 1994. Drying of plums: a comparison among twelve cultivars. Sciences des Aliments, 14, 61–73.

Diana B; Walter E L. 2006. Osmotic Dehydration of Fruits and Vegetable. www. diana.behsnilian / online .epaper.

Fabiano A N; Fernandes, S; Odisséia C P; Edson L. 2005. Optimization of osmotic dehydration of papaya followed by air-drying. Food Res. International, 39(4), 492-498.

Gabriela A; Pompeu T; Paulo C; Carneiro F; Hilary C. 2004. Osmotic dehydration of mango: effects of temperature and process Time. International Sugar J.,12 (8), 70-71.

Hussain I; Iqbal M; Ayub N. 2004. Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices. Pakistan J. Nutrition, 3(5), 282-284.

Krokida M K; Kiranoudis C T; Maroulis Z B. 1999. Viscoelastic behaviour of dehydrated products during rehydration. J. Food Engng., 40, 269-277.

Lenart A. 1996. Osmo-convective drying of fruits and vegetables: technology and application. Drying Technol., 14(2), 391-413.

Lenart A; Flink J M. 1984a. Osmotic concentration of potato - criteria for end point of osmosis process. J. Food Technol., 19(6), 45-63.

Lenart A; Flink J M. 1984b. Osmotic concentration of potato - spatial distribution of the osmotic effect. J. Food Technol., 19(6), 65-89.

Lenart A; Gródecka E. 1989. Influence of kind of osmotic substance on the kinetics of convection drying of apples and carrots. Food Technol. Nutrition, 18(1), 27-35.

Lerici C R; Pinnavaia G; Rosa M; Bartolucci L. 1985. Osmotic dehydration of fruits. Influence of osmotic agents on drying behavior and product quality. J. Food Sci., 50, 1217-1226.

Lyderson A L. 1983. Mass Transfer in Engineering Practice. John Wiley and Sons publishing company, New York.

Ranganna S. 1999. Handbook of Analysis and Quality Control for Fruit and Vegetable Products (II Edition). Tata Mc-Graw Hill publishing company Ltd, New Delhi.

Rahman M S; Perera C O. 2007. Handbook of Food Preservation (II Edition). Marcel Dekker Publication Company Ltd, USA.

Rastogi N K; Raghavarao K S M S. 1997. Water and solute diffusion coefficients of carrot as a function of temperature and concentration. J. Food Engng., 34, 429–440.

Ruiz RY; Caicedo LA; Camacho G; Clavijo L M. 2005.Determining the effect of sucrose osmotic solution reuse on the pineapple´s osmotic dehydration Kinetic. J. Chemical Engng., 30(45), 03-06.

Singh S; Shivhare US; Ahmed J; Raghavan G S V. 1999. Osmotic concentration kinetics and quality of carrot preserve. Food Res. International, 32, 509–514.

Sunjka P S; Raghavan G S V. 2004. Assessment of pretreatment methods and osmotic dehydration for cranberries. Canadian Biosystems Engng., 46(1), 45-48.

Torreggiani D. 1993. Osmotic dehydration in fruit and vegetables. Process and Food International, 26, 59–68.

Torreggianni D; Bertolo G. 2001. Osmotic pretreatments in fruit processing: chemical, physical and structural effects. J. Food Engng., 49, 247.