Osmotic dehydration of litchi pulp as a pretreatment for drying processes

Agricultural Engineering International: CIGR Journal

Volumn 14, Issue 3, 2012, Pages 146-151

  Kumar, Vishal ^a   Kumar, Gunjan ^a   Sharma, P D ^a  

^a RAJENDRA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cabinet drying; Osmotic dehydration; Pretreatment; Rehydration ratio; Solute gain; Weight loss

Indexed keywords

EID: 84867172305     PISSN: None     EISSN: 16821130     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists. Washinton D. C.
2. Diana, B., and E. L. Walter. 2006. Osmotic dehydration of fruits and vegetable. www.diana.behsnilian/online.e-paper, accessed on 01-09-2010 (11.30 am).
3. Fabiano, A. N., S. Fernandes, C. P. Odisséia, and L. Edson. 2005. Optimization of osmotic dehydration of papaya followed by air-drying. Food Research International, 39 (4): 492-498.
4. Gabriela, A., T. Pompeu, C. Paulo, F. Carneiro, and C. Hilary. 2004. Osmotic dehydration of mango: effects of temperature and process time. International Sugar Journal, 12 (8): 70-71.
5. Hough, G., J. Chirife, and C. Marini. 1993. A simple model for osmotic dehydration of apples. Lebensmittel-Wissenschaft und-Technolgie, 26 (2): 151-156.
6. Hussain, I., M. Iqbal, and N. Ayub. 2004. Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices. Pakistan Journal of Nutrition, 3 (5): 282-284.
7. Krokida, M. K., C. T. Kiranoudis, and Z. B. Maroulis. 1999. Viscoelastic behavior of dehydrated products during rehydration. Journal of Food Engineering, 40 (1999): 269-277.
8. Lazarides, H., V. Gekas, and N. Mavroudis. 1997. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering, 31 (1): 315-324.
9. Lenart, A., and M. Cerkowniak. 1991. The effect of osmotic dehydration on convective drying of apples. In Proc. Second European Commission Copernicus Programme Concerted action CIPA-CT94-0195. 9-14. Warsaw, Poland
10. Lenart, A., and J. M. Flink. 1984a. Osmotic concentration of potato - criteria for end point of osmosis process. Journal of Food Technology, 19(6): 45-63.
11. Lenart, A. and J. M. Flink. 1984b. Osmotic concentration of potato - spatial distribution of the osmotic effect. Journal of Food Technology, 19(6), 65-89.
12. Lenart, A. and E. Gródecka. 1989. Influence of kind of osmotic substance on the kinetics of convection drying of apples and carrots. Food Technology and Nutrition, 18(1): 27-35.
13. Lerici, C. R., G. Pinnavaia, M. Rosa, and L. Bartolucci. 1985. Osmotic dehydration of fruits: influence of osmotic agents on drying behaviour and product quality. Journal of Food Science, 50 (5): 1217-1226.
14. Lyderson, A. L. 1983. Mass transfer in engineering practice. John Wiley and Sons publishing company, New York.
15. Rahman, M. S., and C. Perera. 1996. Osmotic dehydration: a pretreatment for fruit and vegetables to improve quality and process efficiency. The Food Technologyst, 25 (4): 144-147.
16. 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.
17. Raoult-Wack, A., G. Rios, R. Saurel, F. Giroux, and S. Guilbert. 1994. Modeling of dewatering and impregnation soaking process (osmotic dehydration). Food Research International, 27 (2): 207-209.
18. Rastogi, N. K., and K. S. M. S. Raghavarao. 1997. Water and solute diffusion n coefficients of carrot as a function of temperature and concentration. Journal of Food Engineering, 34 (4): 429-440.
19. Ruiz, R. Y., L. A. Caicedo, G. Camacho, and L. M. Clavijo. 2005. Determining the effect of sucrose osmotic solution re-use on the pineapple ́s osmotic dehydration kinetic. Journal of Chemical Engineering, 30 (45): 03-06.
20. Singh, S., U. S. Shivhare, J. Ahmed, and G. S. V. Raghavan. 1999. Osmotic concentration kinetics and quality of carrot preserve. Food Research International, 32(7): 509-514.
21. Siva, A. and P. Buncha. 2003. A mathematical model of effective moisture diffusivity for lychee drying. In Proceedings of the International Conference on Crop Harvesting and Processing, 9, Louisville, Kentucky USA.
22. Spiazzi, E., and R. H. Mascheroni. 1997. Mass transfer model for osmotic dehydration of fruits and vegetables- I. development of the simulation model. Journal of Food Engineering, 34(4): 387-410.
23. Sunjka, P. S., and G. S. V. Raghavan. 2004. Assessment of pretreatment methods and osmotic dehydration for cranberries. Canadian Biosystems Engineering, 46 (1): 45-48.
24. Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetables. Process and Food International, 26 (1): 59-68.
25. Torreggiani, D., E. Senesi, E. Forni, and G. Bertolo. 1990. Influence of pasteurisation on the quality of osmo-dehydrated fruit: cherry, apricot, clingstone peach. In Proceeding of Engineering and Food. Spiess, Elsevier Applied Science, London.
26. Torreggianni, D., and G. Bertolo. 2001. Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering, 49 (2-3): 247.