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Foods 2019, 8(1), 20; https://doi.org/10.3390/foods8010020

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

1
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
2
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego St., 51-630 Wrocław, Poland
3
Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Received: 18 December 2018 / Revised: 1 January 2019 / Accepted: 9 January 2019 / Published: 9 January 2019
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Abstract

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process. View Full-Text
Keywords: osmotic dehydration; water loss; sugar alcohols; polyols; dihydroxyacetone; modeling osmotic dehydration; water loss; sugar alcohols; polyols; dihydroxyacetone; modeling
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Cichowska, J.; Figiel, A.; Stasiak-Różańska, L.; Witrowa-Rajchert, D. Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions. Foods 2019, 8, 20.

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