This article was downloaded by: [University of Utah] On: 13 October 2014, At: 10:59 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK
Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/bfsn20
Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review a
Suresh Chandra & Durvesh Kumari
b
a
Department of Agricultural Engineering and Food Technology , Sardar Vallabhbhai Patel University of Agriculture and Technology , Meerut , UP , India b
Manager-4 (Quality Assurance), Parag Dairy , Meerut , UP , India Accepted author version posted online: 12 Sep 2013.
To cite this article: Suresh Chandra & Durvesh Kumari (2013): Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2012.664830 To link to this article: http://dx.doi.org/10.1080/10408398.2012.664830
Disclaimer: This is a version of an unedited manuscript that has been accepted for publication. As a service to authors and researchers we are providing this version of the accepted manuscript (AM). Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). During production and pre-press, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal relate to this version also.
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
ACCEPTED MANUSCRIPT Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review a
Suresh Chandra, Assistant Professor, Department of Agricultural Engineering and Food
Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (UP), India b
Durvesh Kumari, Manager-4 (Quality Assurance), Parag Dairy, Meerut (UP), India
Downloaded by [University of Utah] at 10:59 13 October 2014
Abstract Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better quality of food products. Partial dehydration allows structural, nutritional, sensory and other functional properties of the raw material to be modified. However, the food industry uptake of osmotic dehydration of foods has not been extensive as expected due to the poor understanding of the counter current flow phenomena associated with it. However, these flows are in a dynamic equilibrium with each other and significantly influence the final product in terms of preservation, nutrition and organoleptic properties. The demand of healthy, natural, nutritious and tasty processed food products continuously increases, not only for finished products, but also for ingredient to be included in complex foods such as ice cream, cereals, dairy, confectionaries and bakery products.
Keyword: heat and mass transfer, osmotic dehydration, solute gain, weight loss
1
ACCEPTED MANUSCRIPT
ACCEPTED MANUSCRIPT
Introduction Osmotic dehydration (OD) is a water removal technique, which is applied to horticultural products such as fruits and vegetables to reduce the water content while increasing soluble solid content (Kaymak-Ertekin and Sultanoglu, 2000). The raw material is placed into concentrated solutions of soluble solids having higher osmotic pressure are caused by the water and solute Downloaded by [University of Utah] at 10:59 13 October 2014
activity gradients across the cell membrane, the cell wall and the surface of the tissue. The complex cellular structure of food acts as a semi-permeable surface. Since these compartments are only partially selective, there is always some solute diffusion into the food. The water transfer is generally accompanied by natural substances (vitamins, flavours, fruit acids, pigments, saccharides and mineral). As consequence of this exchange, the product loses weight and shrinks. OD as a pretreatment to many processes improves nutritional, sensorial and functional properties of food without changing its integrity. It is effective even at ambient temperature, so heat damage to texture, colour and flavour of food is minimized (Rastogi and Raghavarao, 1997). The solute penetration during osmosis first takes place at slow rate but increases with time. Large amount of solute penetration takes place if osmotic dehydration time is long. OD has been successfully used to reduce water activity of fruits and vegetables to about 0.9, keeping much of original quality. OD is now considered a valuable tool in minimal processing of foods. It can be applied either as an autonomous process or as a processing step in alternative processing schemes leading to a variety of end products (Lazarides et al., 1995). During OD, a product continuously immersed in the osmotic solution, making the process
2
ACCEPTED MANUSCRIPT
ACCEPTED MANUSCRIPT oxygen free. There is, therefore, no need to use sulphur dioxide and/or blanching for protection against oxidative and enzymatic discolouration. Also, the process takes place under mild heat treatment (
Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/bfsn20
Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review a
Suresh Chandra & Durvesh Kumari
b
a
Department of Agricultural Engineering and Food Technology , Sardar Vallabhbhai Patel University of Agriculture and Technology , Meerut , UP , India b
Manager-4 (Quality Assurance), Parag Dairy , Meerut , UP , India Accepted author version posted online: 12 Sep 2013.
To cite this article: Suresh Chandra & Durvesh Kumari (2013): Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2012.664830 To link to this article: http://dx.doi.org/10.1080/10408398.2012.664830
Disclaimer: This is a version of an unedited manuscript that has been accepted for publication. As a service to authors and researchers we are providing this version of the accepted manuscript (AM). Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). During production and pre-press, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal relate to this version also.
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
ACCEPTED MANUSCRIPT Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review a
Suresh Chandra, Assistant Professor, Department of Agricultural Engineering and Food
Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (UP), India b
Durvesh Kumari, Manager-4 (Quality Assurance), Parag Dairy, Meerut (UP), India
Downloaded by [University of Utah] at 10:59 13 October 2014
Abstract Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better quality of food products. Partial dehydration allows structural, nutritional, sensory and other functional properties of the raw material to be modified. However, the food industry uptake of osmotic dehydration of foods has not been extensive as expected due to the poor understanding of the counter current flow phenomena associated with it. However, these flows are in a dynamic equilibrium with each other and significantly influence the final product in terms of preservation, nutrition and organoleptic properties. The demand of healthy, natural, nutritious and tasty processed food products continuously increases, not only for finished products, but also for ingredient to be included in complex foods such as ice cream, cereals, dairy, confectionaries and bakery products.
Keyword: heat and mass transfer, osmotic dehydration, solute gain, weight loss
1
ACCEPTED MANUSCRIPT
ACCEPTED MANUSCRIPT
Introduction Osmotic dehydration (OD) is a water removal technique, which is applied to horticultural products such as fruits and vegetables to reduce the water content while increasing soluble solid content (Kaymak-Ertekin and Sultanoglu, 2000). The raw material is placed into concentrated solutions of soluble solids having higher osmotic pressure are caused by the water and solute Downloaded by [University of Utah] at 10:59 13 October 2014
activity gradients across the cell membrane, the cell wall and the surface of the tissue. The complex cellular structure of food acts as a semi-permeable surface. Since these compartments are only partially selective, there is always some solute diffusion into the food. The water transfer is generally accompanied by natural substances (vitamins, flavours, fruit acids, pigments, saccharides and mineral). As consequence of this exchange, the product loses weight and shrinks. OD as a pretreatment to many processes improves nutritional, sensorial and functional properties of food without changing its integrity. It is effective even at ambient temperature, so heat damage to texture, colour and flavour of food is minimized (Rastogi and Raghavarao, 1997). The solute penetration during osmosis first takes place at slow rate but increases with time. Large amount of solute penetration takes place if osmotic dehydration time is long. OD has been successfully used to reduce water activity of fruits and vegetables to about 0.9, keeping much of original quality. OD is now considered a valuable tool in minimal processing of foods. It can be applied either as an autonomous process or as a processing step in alternative processing schemes leading to a variety of end products (Lazarides et al., 1995). During OD, a product continuously immersed in the osmotic solution, making the process
2
ACCEPTED MANUSCRIPT
ACCEPTED MANUSCRIPT oxygen free. There is, therefore, no need to use sulphur dioxide and/or blanching for protection against oxidative and enzymatic discolouration. Also, the process takes place under mild heat treatment (
