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Article

Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

1
Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey
2
Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
3
Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Jakob Shimshoni
Foods 2021, 10(10), 2286; https://doi.org/10.3390/foods10102286
Received: 26 August 2021 / Revised: 20 September 2021 / Accepted: 23 September 2021 / Published: 27 September 2021
(This article belongs to the Section Food Analytical Methods)
Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit. View Full-Text
Keywords: Elaeagnus umbellata; osmotic dehydration; modeling; diffusion coefficients; quality characterization Elaeagnus umbellata; osmotic dehydration; modeling; diffusion coefficients; quality characterization
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MDPI and ACS Style

Ghellam, M.; Zannou, O.; Galanakis, C.M.; Aldawoud, T.M.S.; Ibrahim, S.A.; Koca, I. Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment. Foods 2021, 10, 2286. https://doi.org/10.3390/foods10102286

AMA Style

Ghellam M, Zannou O, Galanakis CM, Aldawoud TMS, Ibrahim SA, Koca I. Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment. Foods. 2021; 10(10):2286. https://doi.org/10.3390/foods10102286

Chicago/Turabian Style

Ghellam, Mohamed, Oscar Zannou, Charis M. Galanakis, Turki M.S. Aldawoud, Salam A. Ibrahim, and Ilkay Koca. 2021. "Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment" Foods 10, no. 10: 2286. https://doi.org/10.3390/foods10102286

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