All Title Author
Keywords Abstract

Foods  2013 

Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices

DOI: 10.3390/foods2020170

Keywords: apple slices, osmo-dehydration, freeze drying, carboxyl methyl cellulose coating, drying kinetics

Full-Text   Cite this paper   Add to My Lib


The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried apple slices. It was observed that increase in the sugar solution concentration, decreased the moisture content of the apple slices significantly impacting its water activity, texture and sugar gain. Application of different concentrations of CMC coating had no significant effect on the properties of dried apple slices. A significant change was observed for color of CMC coated freeze dried apple slices pretreated with 60% sugar solution. Drying kinetics of pretreated apple slices were fitted by using two drying models, Newton’s and Page’s. Page’s model showed higher R-square and lower root mean square error (RSME) compared to Newton’s model.


[1]  Dehghannya, J.; Emam-Djomeh, Z.; Sotudeh-Gharebagh, R.; Ngadi, M. Osmotic dehydration of apple slices with carboxy-methyl cellulose coating. Dry. Technol. 2006, 24, 45–50, doi:10.1080/07373930500538667.
[2]  Singh, B.; Panesar, P.S.; Nanda, V.; Kennedy, J.F. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chem. 2010, 123, 590–600, doi:10.1016/j.foodchem.2010.04.075.
[3]  Amami, E.; Khezami, L.; Jemai, A.B.; Vorobiev, E. Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color. J. King Saud Univ. Eng. Sci. 2012. in press.
[4]  Torreggiani, D. Osmotic dehydration in fruit and vegetable processing. Food Res. Int. 1993, 26, 59–68, doi:10.1016/0963-9969(93)90106-S.
[5]  Khin, M.M.; Zhou, W.; Perera, C.O. A study of the mass transfer in osmotic dehydration of coated potato cubes. J. Food Eng. 2006, 77, 84–95, doi:10.1016/j.jfoodeng.2005.06.050.
[6]  Singh, C.; Sharma, H.K.; Sarkar, B.C. Influence of process conditions on the mass transfer during osmotic dehyration of coated pineapple samples. J. Food Proc. Preserv. 2010, 34, 700–714.
[7]  Ali, A.; Maqbool, M.; Ramachandran, S.; Alderson, P.G. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol. 2010, 58, 42–47, doi:10.1016/j.postharvbio.2010.05.005.
[8]  Huang, L.-I.; Zhang, M.; Mujumdar, A.S.; Sun, D.-F.; Tan, G.-W.; Tang, S. Studies on decreasing energy consumption for a freeze-drying process of apple slices. Dry. Technol. 2009, 27, 938–946, doi:10.1080/07373930902901844.
[9]  Cui, Z.-W.; Li, C.-Y.; Song, C.-F.; Song, Y. Combined microwave-vacuum and freeze drying of carrot and apple chips. Dry. Technol. 2008, 26, 1517–1523, doi:10.1080/07373930802463960.
[10]  Hammami, C.; René, F.; Marin, M. Process-quality optimization of the vacuum freeze-drying of apple slices by the response surface method. Int. J. Food Sci. Technol. 1999, 34, 145–160, doi:10.1046/j.1365-2621.1999.00247.x.
[11]  Agnieszka, C.; Andrzej, L. Structural impact of osmotically pretreated freeze-dried strawberries on their mechanical properties. Int. J. Food Prop. 2010, 13, 1134–1149, doi:10.1080/10942910903013134.
[12]  Schultz, E.L.; Mazzuco, M.M.; Machado, R.A.F.; Bolzan, A.; Quadri, M.B.; Quadri, M.G.N. Effect of pre-treatments on drying, density and shrinkage of apple slices. J. Food Eng. 2007, 78, 1103–1110, doi:10.1016/j.jfoodeng.2005.12.024.
[13]  Dadali, G.; Apar, D.K.; ?zbek, B. Color change kinetics of okra undergoing microwave drying. Dry. Technol. 2007, 25, 925–936, doi:10.1080/07373930701372296.
[14]  Falade, K.O.; Akinwale, T.O.; Adedokun, O.O. Effect of drying methods on osmotically dehydrated cashew apples. Eur. Food Res. Technol. 2003, 216, 500–504.
[15]  Falade, K.O.; Aworh, O.C. Adsorption isotherms of osmo-oven dried african star apple (Chrysophyllum albidum) and african mango (Irvingia gabonensis) slices. Eur. Food Res. Technol. 2004, 218, 278–283, doi:10.1007/s00217-003-0843-8.
[16]  Menlik, T.; ?zdemir, M.B.; Kirmaci, V. Determination of freeze-drying behaviors of apples by artificial neural network. Expert Syst. Appl. 2010, 37, 7669–7677, doi:10.1016/j.eswa.2010.04.075.
[17]  Li, H.; Ramaswamy, H.S. Osmotic dehydration of apple cylinders: I. Conventional batch processing conditions. Dry. Technol. 2006, 24, 619–630, doi:10.1080/07373930600626545.
[18]  Lenart, A.; Piotrowski, D. Drying characteristics of osmotically dehydrated fruits coated with semipermeable edible films. Dry. Technol. 2001, 19, 849–877, doi:10.1081/DRT-100103772.
[19]  Changrue, V.; Orsat, V.; Raghavan, G.S.V. Osmotically dehydrated microwave-vacuum drying of strawberries. J. Food Proc. Preserv. 2008, 32, 798–816, doi:10.1111/j.1745-4549.2008.00215.x.
[20]  Viberg, U.; Freuler, S.; Gekas, V.; Sj?holm, I. Osmotic pretreatment of strawberries and shrinkage effects. J. Food Eng. 1998, 35, 135–145, doi:10.1016/S0260-8774(98)00006-5.
[21]  Maskan, M. Kinetics of colour change of kiwifruits during hot air and microwave drying. J. Food Eng. 2001, 48, 169–175, doi:10.1016/S0260-8774(00)00154-0.


comments powered by Disqus