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Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques  [PDF]
Md Sahin Alam, M. Kamruzzaman, Sultana Anjuman Ara Khanom, Mohammad Robel Hossen Patowary, Md Toufiq Elahi, Md Hasanuzzaman, Dipak Kumar Paul
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.94030
Abstract: The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.
Effect of various sugar solution concentrations on characteristics of dried candy tomato (Lycopersicum esculentum)
WAWAN BUNTARAN,OKID PARAMA ASTIRIN,EDWI MAHAJOENO
Nusantara Bioscience , 2010,
Abstract: Buntaran W, Astirin PA, Mahajoeno M. 2009. Effect of various sugar solution concentrations on characteristics of dried candy tomato (Lycopersicum esculentum). Nusantara Bioscience 2: 55-61. The aims of the research were to study the effects of sugar syrup concentration on dried candy tomato characteristics and to determine the proper sugar solution concentration that gives the best characteristics of dry candy tomatoes. The research used Randomized Block Design Method with four treatments and six times repetitions. The treatment that be used was immersing the tomato in sugar solution, with concentration of A (40%), B (50%), C (60%), and D (70%) group in 18 hours. The variables measured were water content, ash, vitamin C and organoleptic tests include flavor, color, flavor and texture test. Data were analyzed using ANOVA test (Analysis of Variance) followed by DMRT (Duncan Multiple Range Test). The result showed that sugar solution concentration had different effect on water content, ash content, vitamin C content, texture, and organoleptic test for colour, taste, and flavor of the dry candy tomato. The best characteristics of dry tomato candy was obtained on A (40%) group, with water content of 24.20%, ash content of 0.62%, and vitamin C content of 31.15 mg/100 g. Standar quality of water content for dry fruit candy was maximal 25% (SII No.0718-2003) and maximal allowed ash content for food materials was 1.0% (SII 0272.90). Vitamin C content was not much decreased compared with ripe tomato i.e. 30-40 mg/100. Organoleptic tets result indicated that A (40%) group get the highest score, i.e. 3,98 for taste, 3,89 for flavor, and 3,98 for colour.
Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics
Koprivica Gordana B.,Mi?ljenovi? Nevena M.,Levi? Ljubinko B.,Jevri? Lidija R.
Acta Periodica Technologica , 2010, DOI: 10.2298/apt1041047k
Abstract: The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65°C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.
Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics
Mi?ljenovi? Nevena M.,Koprivica Gordana B.,Levi? Ljubinko B.,Filip?ev Bojana V.
Acta Periodica Technologica , 2009, DOI: 10.2298/apt0940145m
Abstract: The paper describes a study of osmotic dehydration of red cabbage in sugar beet molasses of different concentrations (40, 60 and 80%) at 50°C and under atmospheric pressure. The best results were obtained at the sugar beet molasses of 80% as an osmotic medium. The most important kinetic parameters of the process were determined: water loss, solid uptake, weight reduction, normalized solid content and normalized moisture content. The kinetic parameters were determined after 1, 3 and 5 hours. Mass transfer coefficients were calculated using Hawkes and Flink's model and the results indicate that the diffusion of water and solids was the most intensive during the first three hours of dehydration.
Mathematical modelling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var. cerasiforme)
AZOUBEL, Patricia Moreira;MURR, Fernanda E. Xidieh;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000200017
Abstract: osmotic dehydration of cherry tomato as influenced by osmotic agent (sodium chloride and a mixed sodium chloride and sucrose solutions) and solution concentration (10 and 25% w/w) at room temperature (25°c) was studied. kinetics of water loss and solids uptake were determined by a two parameter model, based on fick's second law and applied to spherical geometry. the water apparent diffusivity coefficients obtained ranged from 2.17x10-10 to 11.69x10-10 m2/s.
Mathematical modelling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var. cerasiforme)  [cached]
AZOUBEL Patricia Moreira,MURR Fernanda E. Xidieh
Ciência e Tecnologia de Alimentos , 2000,
Abstract: Osmotic dehydration of cherry tomato as influenced by osmotic agent (sodium chloride and a mixed sodium chloride and sucrose solutions) and solution concentration (10 and 25% w/w) at room temperature (25°C) was studied. Kinetics of water loss and solids uptake were determined by a two parameter model, based on Fick's second law and applied to spherical geometry. The water apparent diffusivity coefficients obtained ranged from 2.17x10-10 to 11.69x10-10 m2/s.
Osmotic Dehydration as a Factor in Freezing of Tomato  [PDF]
P. Chottanom,M. Srisa-ard
American Journal of Food Technology , 2011,
Abstract: The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (Tm) of tomatoes. The tomato pieces were osmosed in maltose (35, 50%), sucrose (35, 60%) and sorbitol (35, 60%), solutions for 2 and 6 h. Sucrose and sorbitol were highly effective in reducing water content in tomatoes, compared to maltose. Highest solid gain was found by using sorbitol. The 60% of sucrose and sorbitol caused the reduction of lycopene content and alternation of color. The evaluation of Tm was depended on osmotic agents and could be related with the solid mass fraction. The 50% was recommended for the frozen tomatoes, compared to sucrose and sorbitol.
Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses
Mi?ljenovi? Nevena M.,Koprivica Gordana B.,Pezo Lato L.,Levi? Ljubinko B.
Thermal Science , 2012, DOI: 10.2298/tsci110808129m
Abstract: A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65°C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken’s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60°C, sugar concentration of 66% (w/w).
Effects of pre- and post harvest treatments on changes in sugar content of tomato
M Melkamu, T Seyoum, K Woldetsadik
African Journal of Biotechnology , 2008,
Abstract: The present investigation was aimed at evaluating the combined effect of pre- and post harvest disinfection and evaporatively coolled storage on the changes in sugar content of tomato (Lycopersicon esculentum Mill). The preharvest treatments used were ComCat , manure, NP and the combinations of ComCat with the two forms of fertilizers and a control. The tomatoes were periodically analyzed for reducing sugar and total sugar. Preharvest ComCat and ComCat + manure treatments improved the quality of tomato in terms of maintaining higher (P < 0.05) leveles of sugar during storage. Storage at ambient conditions resulted in rapid change in sugar that resulted in quality deterioration of tomatoes. Disinfection seemed to have very limited effect on the changes in sugar content of tomatoes during storage. Two-way interactions between preharvest and storage conditions on changes in total sugar were significant at P < 0.05 level during the first week of storage and at P <0.001, thereafter. In general, maintenance of higher reducing sugar and total sugar in tomatoes was found to be the benefits of the combined effect of preharvest treatments and evaporatively cooled storage.
Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
Ramallo, Laura A.;Mascheroni, Rodolfo H.;
Brazilian Archives of Biology and Technology , 2005, DOI: 10.1590/S1516-89132005000600012
Abstract: water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50oc). as temperature increased from 30 to 50oc, the apparent moisture and sucrose diffusivities (dw and ds) increased 3.8 and 2.8 times, respectively; therefore, the dehydration efficiency index (dw/ds) increased with temperature. the loss of glucose and fructose increased with temperature too. it was found that the solute content was a linear function of the moisture content and this relation was independent of the temperature during the first 600 minutes of dehydration.
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