SlideShare a Scribd company logo
OSMOTIC DEHYDRATION OF FRUITS
Presented By Amaresh
M.Tech in Food process Engineering
Agricultural and Food Engineering Department
IIT Kharagpur
CONTENTS
1. Introduction
2. Principle
3. Factors affecting osmotic dehydration
4. Enhancement of osmotic dehydration
5. Advantages and disadvantages
6. Impact of osmotic dehydration on quality
properties
7. Conclusion
8. References
Introduction
 Osmotic dehydration is the process of water removal by
immersion of water containing cellular solid in a
concentrated aqueous solution.
 Osmotic dehydration has been recognized as a good pre-
treatment prior to regular drying.
 Osmotic dehydration has the potential to remove water at
low temperatures.
 It is an energy efficient method, as water does not go
through a phase change.
 It gives rise to three types of simultaneous
counter current flows-
 Water diffusion into the solution
 Solute diffusion into food
 Leaching out of the product's own solutes
Why Osmotic Dehydration ??
Dehydration Osmotic dehydration
1. Sensorial properties are
affected.
2. Loss of flavor
3. Huge nutrients loss.
4. Chance of physical
contamination
1. Sensorial properties are very
good
2. Retention of fresh fruit flavors.
3. Retention of nutrients.
4. No chance of contamination
Hence, for improved quality & Ready To Eat products
osmodehydration is the best choice!!!
DEHYDRATED FRUITS
OSMOTICALLY DEHYDRATED FRUITS
OSMOSIS
water or
dilute solution
concentrated
solution
membrane
More water passes from
dilute to concentrated ...
...until concentrations
become equal
level riseslevel falls
Fig.1. Mass transport during osmotic dehydration.
Because there are more freely moving water molecules on
the left, more diffuse through the pores of the membrane
from left to right than from right to left.
membrane
water sugar solution
Fig.2. Typical osmotic dehydration system configuration
Factors affecting osmotic dehydration
 Type of osmotic agent
 Concentration of the osmotic solution
 Time of treatment
 Temperature of the osmotic solution
 Size and geometry of the material
 Solution-to-material mass ratio
 Level of agitation of the solution
Osmotic agent Remark References
Calcium
chloride
Increase firmness of apple pieces,
preserve the texture during storage.
Ponting et al.
(1972)
Lactose Has much lower level of sweetness
than sucrose & Low solubility in
aqueous solution.
Hawkes and Flink
(1978)
Sodium chloride Retards oxidative and non enzymatic
browning. Sometime bleaching
effects on colored products.
Khin et al. (2007)
Singh et al. (2007)
Sucrose Dry sugar is unsuitable due to
oxidative browning. Difficulty in
disposing the sugar syrup formed.
Flink (1975)
Mixture of
sucrose and salt,
ethanol and salt
More effective than sucrose alone
due to combination of properties of
both the solutes.
Lenart and Flink
(1984a, b)
Type of osmotic agent
 Concentration of the osmotic solution
 High concentrations of solution and long osmotic times
increased the penetration depth of osmotic agents and
decreased the moisture content of samples.
 Time of treatment
 The rate of both moisture loss and solids gain is the
highest for first 2 hour followed by progressively lower
rates for the rest of the time.
 Rapid loss of water in the beginning is due to the large
osmotic driving force between the fresh fruit and the
surrounding hypertonic solution.
Temperature of the osmotic solution
 Higher process temperatures promote faster moisture
loss through better mass transfer characteristics on the
surface due to lower viscosity of the osmotic medium.
 However, above 45°C, enzymatic browning and flavour
deterioration begins to take place.
 The best processing temperature depends on type of
food:
example, for green beans, 20°C gives better results,
while 40°C is too high a temperature.
Fig.3. Effect of solute type & concentration on water loss
Fig.4.Effect of solute type & concentration on solid gain
• Size and geometry of the material
 The surface area to volume ratio has been shown to be
the influencing factor with higher ratios favoring better
osmotic dehydration rates (Islam and Flink ,1982).
• Solution-to-material mass ratio
 As the solution to sample ratio increased, the osmosis
rate increased up to a certain level and then level off .
 The weight ratio of solution to product most often used
is between 4 and 10.
• Level of agitation of the solution
 The osmotic dehydration is faster when syrup is
agitated. This is because of reduced mass transfer
resistance at the surface.
Enhancement of osmotic dehydration
 Application of microwave during osmotic dehydration
 Application of vacuum as a pretreatment
 Application of blanching as a pretreatment
 Application of high hydrostatic pressure as a
pretreatment
Application of ultrasound in osmotic
dehydration
 Ultrasound can travel through a solid medium;
therefore, it can influence mass transfer.
 A phenomenon known as acoustic cavitation is
generated during the application as ultrasonic waves
can generate minute vapor-filled bubbles that collapse
rapidly or generate voids in liquids. Consequently,
rapid pressure fluctuations are induced within the wet
material by the ultrasonic waves.
Application of microwave during osmotic
dehydration
 Material absorbing microwave energy directly and
internally and converting it into heat.
 Moisture outflux effectiveness of the microwaves in
immersion mode is reduced due resistance of medium
itself for absorption of microwaves.
 The spray mode uses a thin layer of osmotic solution
that is continuously flushed down.
 This eliminates the problem of sample floating.
Fig.5.microwave /vacuum drying
Application of blanching as a pretreatment
 Hot water or steam blanching is a pretreatment before
osmotic dehydration with the purpose of
 Enzyme inactivation
 To promote gas removal from surfaces and
intercellular spaces
 Prevention of oxidation, discoloration, and off-
flavour development and microbial growth.
 Water blanching (85–100 °C) usually results in loss of
nutrients such as minerals and vitamins (Akyol et al.,
2006).
Application of high hydrostatic pressure as a
pretreatment
 High-pressure treatments can be applied to liquid
and solid foods, with or without packaging, at
pressures between 100 and 800 MPa.
 High pressures cause permeabilization of the cell
structure leading to the enhancement of mass
transfer rates during osmotic dehydration.
 Akyol et al. (2006) showed that high hydrostatic
pressure with the combination of mild heat
treatment can be used for blanching purposes in
carrots, green beans, and green peas.
Advantages
 Quality improvement in terms of color, flavor and
texture
 Lower energy requirements
 Packaging and distribution cost reduction
 Retention of nutrients during storage
 This provides better retention of volatile flavours and
reduces tissue damage compared with conventional air
and sun drying processes.
Disadvantages
• The reduction in acidity level reduces the
characteristic taste of some products. This can
overcome by adding fruit acid in the solution.
• Sugar coating is not desirable in some products and
quick rinsing in water may be necessary after the
treatment.
• Osmotic dehydration with other combined processes
such as vacuum drying, air drying or blanching were
found expensive
• It is a time taking process
Impact of osmotic dehydration on texture and colour
 During osmotic de-hydration, the viscous natures of
fruits and vegetables increase while their elasticity de-
creases due to the sugar uptake.
 Osmotic dehydration improves fruit quality by
stabilizing color parameters and allows less color loss of
fruit by enzymatic oxidative browning due to infusion
of extensive sugars.
 This provides better retention of volatile flavours.
 Treatments T1 and T2 did not cause any differences in the
aroma (p > 0.05).
 The lower acceptance of the fruits from treatment T3 is
due to the presence of aromatic compounds in the syrup
caused by caramelization due to the drastic inversion rate.
 For flavour, the fresh fruit had the highest mean value,
although this did not differ for treatment T1 and T2.
 The lower acceptance of the fruits from treatment T3 can
be attributed to losses in sensory quality of the syrup
during the inversion process, since its inversion rate was
much higher than that of T2.
 The mango in natura has higher mean for texture but the
other treatments acceptance was low. Probably the
process conditions (45ºC and 4 h) were drastic, resulting
in lower sensory quality products.
 The mangos osmo-dehydrated with treatment T2 had
overal acceptance scores similar to those of mangos in
natura.
 Treatment T2 was the most adequate treatment for the
osmotic dehydration of mango.
Conclusion
 Food applications of the osmotic dehydration process
provide a potential to apply energy efficient
procedures on an industrial scale.
 Osmotic dehydration has a tremendous market
potential for producing high quality food with
different variety.
References
 Akyol, C., Alpas, H., Bayındırlı, A., 2006, Inactivation of peroxidase and
lipoxygenase in car-rots, green beans, and green peas by combination of
high hydrostatic pressure and mild heat treatment, European Food
Research and Technology, 224(2), pp.171-176.
 Islam, M.N., Flink, J.N., 1982, Dehydration of potato 2: Osmotic
concentration and its effect on air drying behavior, Journal of Food
Technology, 17(3), pp. 387-403.
 Lenart, A., Flink, J.M., 1984a, Osmotic concentration of potato, 1. criteria
for the endpoint of the osmosis process, Journal of Food Technology,
19(1), pp. 45-63.
 Lenart, A., Flink, J.M., 1984b, Osmotic concentration of potato, 2. spatial-
distribution of the osmotic effect, Journal of Food Technology, 19(1), pp.
65-89.
 Ponting, J.D., Walters, G.G., Forrey, R.R., Jackson, R., Stanley, W.L.,
1966, Osmotic dehydra-tion of fruits, Food Technology, 20, pp. 125-128.
 Drying of Foods Vegetables and Fruits Volume 1 by Sachin V. Jangam,
Chung Lim Law and Arun S. Mujumdar.
Osmotic dehydration of fruits

More Related Content

What's hot

Status of Fruit and Vegetable Processing Industry
Status of Fruit and Vegetable Processing IndustryStatus of Fruit and Vegetable Processing Industry
Status of Fruit and Vegetable Processing Industry
MansiGupta413277
 
Novel non thermal preservation technologies
Novel non thermal preservation technologiesNovel non thermal preservation technologies
Novel non thermal preservation technologies
Ravi Kant Agrawal
 
Fruit juice concentrates
Fruit juice concentratesFruit juice concentrates
Fruit juice concentrates
Aakash Gill
 
Dehydration of fruits and vegetables
Dehydration of fruits and vegetablesDehydration of fruits and vegetables
Dehydration of fruits and vegetables
Abhishek Thakur
 
Drying and dehydration of fruits and vegetables
Drying and dehydration of fruits and vegetablesDrying and dehydration of fruits and vegetables
Drying and dehydration of fruits and vegetables
Roshan Hatharasinghe
 
MAP
MAPMAP
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
Mahmudul Hasan
 
Jam, jelly &marmalade
Jam, jelly &marmaladeJam, jelly &marmalade
Jam, jelly &marmalade
Abhinav Vivek
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
Canning Of Fruits And Vegetables
Canning Of Fruits And VegetablesCanning Of Fruits And Vegetables
Canning Of Fruits And Vegetables
VisanthGuhan
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
Maya Sharma
 
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
PMG Engineering Private Limited
 
Modified atmospheric packaging {MAP}
Modified atmospheric packaging {MAP}Modified atmospheric packaging {MAP}
Modified atmospheric packaging {MAP}
SHUBHAM PATIDAR FISHERIES ADDAA
 
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
Kamaraj College of Engineering & Technology, Virudhunagar
 
Hurdle technology for food preservation
Hurdle technology for food preservationHurdle technology for food preservation
Hurdle technology for food preservation
Deepak Verma
 
Drying of food
Drying of foodDrying of food
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptxQUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
Shivanand D Ainapur
 
Extrusion Technology in Food Processing
Extrusion Technology in Food Processing Extrusion Technology in Food Processing
Extrusion Technology in Food Processing
Dr. Ganesh Shelke
 
Drying and dehydration of fruit crops
Drying and dehydration of fruit cropsDrying and dehydration of fruit crops
Drying and dehydration of fruit crops
sukhdeep singh
 
Freezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing timeFreezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing time
Muneeb Vml
 

What's hot (20)

Status of Fruit and Vegetable Processing Industry
Status of Fruit and Vegetable Processing IndustryStatus of Fruit and Vegetable Processing Industry
Status of Fruit and Vegetable Processing Industry
 
Novel non thermal preservation technologies
Novel non thermal preservation technologiesNovel non thermal preservation technologies
Novel non thermal preservation technologies
 
Fruit juice concentrates
Fruit juice concentratesFruit juice concentrates
Fruit juice concentrates
 
Dehydration of fruits and vegetables
Dehydration of fruits and vegetablesDehydration of fruits and vegetables
Dehydration of fruits and vegetables
 
Drying and dehydration of fruits and vegetables
Drying and dehydration of fruits and vegetablesDrying and dehydration of fruits and vegetables
Drying and dehydration of fruits and vegetables
 
MAP
MAPMAP
MAP
 
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
 
Jam, jelly &marmalade
Jam, jelly &marmaladeJam, jelly &marmalade
Jam, jelly &marmalade
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
 
Canning Of Fruits And Vegetables
Canning Of Fruits And VegetablesCanning Of Fruits And Vegetables
Canning Of Fruits And Vegetables
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
 
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
 
Modified atmospheric packaging {MAP}
Modified atmospheric packaging {MAP}Modified atmospheric packaging {MAP}
Modified atmospheric packaging {MAP}
 
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
 
Hurdle technology for food preservation
Hurdle technology for food preservationHurdle technology for food preservation
Hurdle technology for food preservation
 
Drying of food
Drying of foodDrying of food
Drying of food
 
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptxQUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
QUALITY AND PROCESSING OF SPICES ppt - Copy (2) - Copy.pptx
 
Extrusion Technology in Food Processing
Extrusion Technology in Food Processing Extrusion Technology in Food Processing
Extrusion Technology in Food Processing
 
Drying and dehydration of fruit crops
Drying and dehydration of fruit cropsDrying and dehydration of fruit crops
Drying and dehydration of fruit crops
 
Freezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing timeFreezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing time
 

Similar to Osmotic dehydration of fruits

Osmotic Dehydration in Food Processing Sector
Osmotic Dehydration in Food Processing SectorOsmotic Dehydration in Food Processing Sector
Osmotic Dehydration in Food Processing Sector
SasiK25
 
Osmotic dehydration-Dr.M.M.Molla (BARI).ppt
Osmotic dehydration-Dr.M.M.Molla (BARI).pptOsmotic dehydration-Dr.M.M.Molla (BARI).ppt
Osmotic dehydration-Dr.M.M.Molla (BARI).ppt
nazmulhrt
 
Fruit powder
Fruit powderFruit powder
Fruit powder
Preeti Birwal
 
Moisture and total solid analysis of herbal products
Moisture and total solid analysis of herbal productsMoisture and total solid analysis of herbal products
Moisture and total solid analysis of herbal products
Mohini Upadhye
 
Osmotic dehydration of musca paradisica using response surface methodology.pptx
Osmotic dehydration of musca paradisica using response surface methodology.pptxOsmotic dehydration of musca paradisica using response surface methodology.pptx
Osmotic dehydration of musca paradisica using response surface methodology.pptx
OKORIE1
 
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
iosrjce
 
Dehydration
DehydrationDehydration
Dehydration
Mayur Kadam
 
Applications of Ultrasound to modify and dried fruits
Applications of Ultrasound to modify and dried fruitsApplications of Ultrasound to modify and dried fruits
Applications of Ultrasound to modify and dried fruits
PoojaHorti
 
Artículo científico
Artículo científicoArtículo científico
Artículo científico
Oscar Arango Bedoya
 
Dehydration
DehydrationDehydration
Dehydration
Mamta Sahurkar
 
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptxDRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
OKORIE1
 
2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf
PoojaYaddanapudi3
 
Define the term post harvest ? What are effects of post harvest treatments ?
Define the term post harvest ? What are effects of post harvest treatments ?Define the term post harvest ? What are effects of post harvest treatments ?
Define the term post harvest ? What are effects of post harvest treatments ?
Shahzadinida
 
Effect of osmotic agent on osmotic dehydration of
Effect of osmotic agent on osmotic dehydration ofEffect of osmotic agent on osmotic dehydration of
Effect of osmotic agent on osmotic dehydration of
Pragati Singham
 
ABG_Anaerobic process_sludge and sewage-1.pptx
ABG_Anaerobic process_sludge and sewage-1.pptxABG_Anaerobic process_sludge and sewage-1.pptx
ABG_Anaerobic process_sludge and sewage-1.pptx
ssuser77047f
 
1 s2.0-s1466856409001337-main
1 s2.0-s1466856409001337-main1 s2.0-s1466856409001337-main
1 s2.0-s1466856409001337-main
Daniel Perez Castañeda
 
Identification, Causes and Solution of Chemical Process Found in potato Chips...
Identification, Causes and Solution of Chemical Process Found in potato Chips...Identification, Causes and Solution of Chemical Process Found in potato Chips...
Identification, Causes and Solution of Chemical Process Found in potato Chips...
MDHALIM7
 
Kdm analytical product ppt
Kdm analytical product pptKdm analytical product ppt
Kdm analytical product ppt
Kalyan Kumar Mandal
 
Freeze drying
Freeze dryingFreeze drying
Freeze drying
Karan Shitole
 
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
IOSR Journals
 

Similar to Osmotic dehydration of fruits (20)

Osmotic Dehydration in Food Processing Sector
Osmotic Dehydration in Food Processing SectorOsmotic Dehydration in Food Processing Sector
Osmotic Dehydration in Food Processing Sector
 
Osmotic dehydration-Dr.M.M.Molla (BARI).ppt
Osmotic dehydration-Dr.M.M.Molla (BARI).pptOsmotic dehydration-Dr.M.M.Molla (BARI).ppt
Osmotic dehydration-Dr.M.M.Molla (BARI).ppt
 
Fruit powder
Fruit powderFruit powder
Fruit powder
 
Moisture and total solid analysis of herbal products
Moisture and total solid analysis of herbal productsMoisture and total solid analysis of herbal products
Moisture and total solid analysis of herbal products
 
Osmotic dehydration of musca paradisica using response surface methodology.pptx
Osmotic dehydration of musca paradisica using response surface methodology.pptxOsmotic dehydration of musca paradisica using response surface methodology.pptx
Osmotic dehydration of musca paradisica using response surface methodology.pptx
 
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...
 
Dehydration
DehydrationDehydration
Dehydration
 
Applications of Ultrasound to modify and dried fruits
Applications of Ultrasound to modify and dried fruitsApplications of Ultrasound to modify and dried fruits
Applications of Ultrasound to modify and dried fruits
 
Artículo científico
Artículo científicoArtículo científico
Artículo científico
 
Dehydration
DehydrationDehydration
Dehydration
 
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptxDRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
DRYING KINETICS OF DISCOREA SPP for preservation of yam.pptx
 
2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf2. Application of ultra sound in Fruit Drying.pdf
2. Application of ultra sound in Fruit Drying.pdf
 
Define the term post harvest ? What are effects of post harvest treatments ?
Define the term post harvest ? What are effects of post harvest treatments ?Define the term post harvest ? What are effects of post harvest treatments ?
Define the term post harvest ? What are effects of post harvest treatments ?
 
Effect of osmotic agent on osmotic dehydration of
Effect of osmotic agent on osmotic dehydration ofEffect of osmotic agent on osmotic dehydration of
Effect of osmotic agent on osmotic dehydration of
 
ABG_Anaerobic process_sludge and sewage-1.pptx
ABG_Anaerobic process_sludge and sewage-1.pptxABG_Anaerobic process_sludge and sewage-1.pptx
ABG_Anaerobic process_sludge and sewage-1.pptx
 
1 s2.0-s1466856409001337-main
1 s2.0-s1466856409001337-main1 s2.0-s1466856409001337-main
1 s2.0-s1466856409001337-main
 
Identification, Causes and Solution of Chemical Process Found in potato Chips...
Identification, Causes and Solution of Chemical Process Found in potato Chips...Identification, Causes and Solution of Chemical Process Found in potato Chips...
Identification, Causes and Solution of Chemical Process Found in potato Chips...
 
Kdm analytical product ppt
Kdm analytical product pptKdm analytical product ppt
Kdm analytical product ppt
 
Freeze drying
Freeze dryingFreeze drying
Freeze drying
 
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
Behaviour of laying curve in Babcock-380 brown commercial layers in Kelantan,...
 

More from Maya Sharma

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
Maya Sharma
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
Maya Sharma
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
Maya Sharma
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
Maya Sharma
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
Maya Sharma
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
Maya Sharma
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
Maya Sharma
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
Maya Sharma
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
Maya Sharma
 
Packaging for non thermal processed food
Packaging for non thermal processed foodPackaging for non thermal processed food
Packaging for non thermal processed food
Maya Sharma
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
Maya Sharma
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Maya Sharma
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
Maya Sharma
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
Maya Sharma
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
Maya Sharma
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
Maya Sharma
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
Maya Sharma
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
Maya Sharma
 
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Maya Sharma
 
pulse electric field for food processing technology
pulse electric field for food processing technologypulse electric field for food processing technology
pulse electric field for food processing technology
Maya Sharma
 

More from Maya Sharma (20)

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
 
Packaging for non thermal processed food
Packaging for non thermal processed foodPackaging for non thermal processed food
Packaging for non thermal processed food
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
 
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
 
pulse electric field for food processing technology
pulse electric field for food processing technologypulse electric field for food processing technology
pulse electric field for food processing technology
 

Recently uploaded

Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
PriyankaKilaniya
 
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
Yasser Mahgoub
 
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURSCompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
RamonNovais6
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
KrishnaveniKrishnara1
 
学校原版美国波士顿大学毕业证学历学位证书原版一模一样
学校原版美国波士顿大学毕业证学历学位证书原版一模一样学校原版美国波士顿大学毕业证学历学位证书原版一模一样
学校原版美国波士顿大学毕业证学历学位证书原版一模一样
171ticu
 
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
ecqow
 
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Sinan KOZAK
 
Welding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdfWelding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdf
AjmalKhan50578
 
An Introduction to the Compiler Designss
An Introduction to the Compiler DesignssAn Introduction to the Compiler Designss
An Introduction to the Compiler Designss
ElakkiaU
 
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
MadhavJungKarki
 
morris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdfmorris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdf
ycwu0509
 
Gas agency management system project report.pdf
Gas agency management system project report.pdfGas agency management system project report.pdf
Gas agency management system project report.pdf
Kamal Acharya
 
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
PIMR BHOPAL
 
Mechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdfMechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdf
21UME003TUSHARDEB
 
Comparative analysis between traditional aquaponics and reconstructed aquapon...
Comparative analysis between traditional aquaponics and reconstructed aquapon...Comparative analysis between traditional aquaponics and reconstructed aquapon...
Comparative analysis between traditional aquaponics and reconstructed aquapon...
bijceesjournal
 
Object Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOADObject Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOAD
PreethaV16
 
Properties Railway Sleepers and Test.pptx
Properties Railway Sleepers and Test.pptxProperties Railway Sleepers and Test.pptx
Properties Railway Sleepers and Test.pptx
MDSABBIROJJAMANPAYEL
 
AI for Legal Research with applications, tools
AI for Legal Research with applications, toolsAI for Legal Research with applications, tools
AI for Legal Research with applications, tools
mahaffeycheryld
 
Design and optimization of ion propulsion drone
Design and optimization of ion propulsion droneDesign and optimization of ion propulsion drone
Design and optimization of ion propulsion drone
bjmsejournal
 
Software Engineering and Project Management - Software Testing + Agile Method...
Software Engineering and Project Management - Software Testing + Agile Method...Software Engineering and Project Management - Software Testing + Agile Method...
Software Engineering and Project Management - Software Testing + Agile Method...
Prakhyath Rai
 

Recently uploaded (20)

Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
Prediction of Electrical Energy Efficiency Using Information on Consumer's Ac...
 
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
2008 BUILDING CONSTRUCTION Illustrated - Ching Chapter 08 Doors and Windows.pdf
 
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURSCompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
 
学校原版美国波士顿大学毕业证学历学位证书原版一模一样
学校原版美国波士顿大学毕业证学历学位证书原版一模一样学校原版美国波士顿大学毕业证学历学位证书原版一模一样
学校原版美国波士顿大学毕业证学历学位证书原版一模一样
 
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
 
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
 
Welding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdfWelding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdf
 
An Introduction to the Compiler Designss
An Introduction to the Compiler DesignssAn Introduction to the Compiler Designss
An Introduction to the Compiler Designss
 
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
1FIDIC-CONSTRUCTION-CONTRACT-2ND-ED-2017-RED-BOOK.pdf
 
morris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdfmorris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdf
 
Gas agency management system project report.pdf
Gas agency management system project report.pdfGas agency management system project report.pdf
Gas agency management system project report.pdf
 
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
 
Mechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdfMechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdf
 
Comparative analysis between traditional aquaponics and reconstructed aquapon...
Comparative analysis between traditional aquaponics and reconstructed aquapon...Comparative analysis between traditional aquaponics and reconstructed aquapon...
Comparative analysis between traditional aquaponics and reconstructed aquapon...
 
Object Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOADObject Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOAD
 
Properties Railway Sleepers and Test.pptx
Properties Railway Sleepers and Test.pptxProperties Railway Sleepers and Test.pptx
Properties Railway Sleepers and Test.pptx
 
AI for Legal Research with applications, tools
AI for Legal Research with applications, toolsAI for Legal Research with applications, tools
AI for Legal Research with applications, tools
 
Design and optimization of ion propulsion drone
Design and optimization of ion propulsion droneDesign and optimization of ion propulsion drone
Design and optimization of ion propulsion drone
 
Software Engineering and Project Management - Software Testing + Agile Method...
Software Engineering and Project Management - Software Testing + Agile Method...Software Engineering and Project Management - Software Testing + Agile Method...
Software Engineering and Project Management - Software Testing + Agile Method...
 

Osmotic dehydration of fruits

  • 1. OSMOTIC DEHYDRATION OF FRUITS Presented By Amaresh M.Tech in Food process Engineering Agricultural and Food Engineering Department IIT Kharagpur
  • 2. CONTENTS 1. Introduction 2. Principle 3. Factors affecting osmotic dehydration 4. Enhancement of osmotic dehydration 5. Advantages and disadvantages 6. Impact of osmotic dehydration on quality properties 7. Conclusion 8. References
  • 3. Introduction  Osmotic dehydration is the process of water removal by immersion of water containing cellular solid in a concentrated aqueous solution.  Osmotic dehydration has been recognized as a good pre- treatment prior to regular drying.  Osmotic dehydration has the potential to remove water at low temperatures.  It is an energy efficient method, as water does not go through a phase change.
  • 4.  It gives rise to three types of simultaneous counter current flows-  Water diffusion into the solution  Solute diffusion into food  Leaching out of the product's own solutes
  • 5. Why Osmotic Dehydration ?? Dehydration Osmotic dehydration 1. Sensorial properties are affected. 2. Loss of flavor 3. Huge nutrients loss. 4. Chance of physical contamination 1. Sensorial properties are very good 2. Retention of fresh fruit flavors. 3. Retention of nutrients. 4. No chance of contamination Hence, for improved quality & Ready To Eat products osmodehydration is the best choice!!!
  • 8. OSMOSIS water or dilute solution concentrated solution membrane More water passes from dilute to concentrated ... ...until concentrations become equal level riseslevel falls
  • 9. Fig.1. Mass transport during osmotic dehydration.
  • 10. Because there are more freely moving water molecules on the left, more diffuse through the pores of the membrane from left to right than from right to left. membrane water sugar solution
  • 11. Fig.2. Typical osmotic dehydration system configuration
  • 12. Factors affecting osmotic dehydration  Type of osmotic agent  Concentration of the osmotic solution  Time of treatment  Temperature of the osmotic solution  Size and geometry of the material  Solution-to-material mass ratio  Level of agitation of the solution
  • 13. Osmotic agent Remark References Calcium chloride Increase firmness of apple pieces, preserve the texture during storage. Ponting et al. (1972) Lactose Has much lower level of sweetness than sucrose & Low solubility in aqueous solution. Hawkes and Flink (1978) Sodium chloride Retards oxidative and non enzymatic browning. Sometime bleaching effects on colored products. Khin et al. (2007) Singh et al. (2007) Sucrose Dry sugar is unsuitable due to oxidative browning. Difficulty in disposing the sugar syrup formed. Flink (1975) Mixture of sucrose and salt, ethanol and salt More effective than sucrose alone due to combination of properties of both the solutes. Lenart and Flink (1984a, b) Type of osmotic agent
  • 14.  Concentration of the osmotic solution  High concentrations of solution and long osmotic times increased the penetration depth of osmotic agents and decreased the moisture content of samples.  Time of treatment  The rate of both moisture loss and solids gain is the highest for first 2 hour followed by progressively lower rates for the rest of the time.  Rapid loss of water in the beginning is due to the large osmotic driving force between the fresh fruit and the surrounding hypertonic solution.
  • 15. Temperature of the osmotic solution  Higher process temperatures promote faster moisture loss through better mass transfer characteristics on the surface due to lower viscosity of the osmotic medium.  However, above 45°C, enzymatic browning and flavour deterioration begins to take place.  The best processing temperature depends on type of food: example, for green beans, 20°C gives better results, while 40°C is too high a temperature.
  • 16. Fig.3. Effect of solute type & concentration on water loss
  • 17. Fig.4.Effect of solute type & concentration on solid gain
  • 18. • Size and geometry of the material  The surface area to volume ratio has been shown to be the influencing factor with higher ratios favoring better osmotic dehydration rates (Islam and Flink ,1982). • Solution-to-material mass ratio  As the solution to sample ratio increased, the osmosis rate increased up to a certain level and then level off .  The weight ratio of solution to product most often used is between 4 and 10. • Level of agitation of the solution  The osmotic dehydration is faster when syrup is agitated. This is because of reduced mass transfer resistance at the surface.
  • 19. Enhancement of osmotic dehydration  Application of microwave during osmotic dehydration  Application of vacuum as a pretreatment  Application of blanching as a pretreatment  Application of high hydrostatic pressure as a pretreatment
  • 20. Application of ultrasound in osmotic dehydration  Ultrasound can travel through a solid medium; therefore, it can influence mass transfer.  A phenomenon known as acoustic cavitation is generated during the application as ultrasonic waves can generate minute vapor-filled bubbles that collapse rapidly or generate voids in liquids. Consequently, rapid pressure fluctuations are induced within the wet material by the ultrasonic waves.
  • 21. Application of microwave during osmotic dehydration  Material absorbing microwave energy directly and internally and converting it into heat.  Moisture outflux effectiveness of the microwaves in immersion mode is reduced due resistance of medium itself for absorption of microwaves.  The spray mode uses a thin layer of osmotic solution that is continuously flushed down.  This eliminates the problem of sample floating.
  • 23. Application of blanching as a pretreatment  Hot water or steam blanching is a pretreatment before osmotic dehydration with the purpose of  Enzyme inactivation  To promote gas removal from surfaces and intercellular spaces  Prevention of oxidation, discoloration, and off- flavour development and microbial growth.  Water blanching (85–100 °C) usually results in loss of nutrients such as minerals and vitamins (Akyol et al., 2006).
  • 24. Application of high hydrostatic pressure as a pretreatment  High-pressure treatments can be applied to liquid and solid foods, with or without packaging, at pressures between 100 and 800 MPa.  High pressures cause permeabilization of the cell structure leading to the enhancement of mass transfer rates during osmotic dehydration.  Akyol et al. (2006) showed that high hydrostatic pressure with the combination of mild heat treatment can be used for blanching purposes in carrots, green beans, and green peas.
  • 25. Advantages  Quality improvement in terms of color, flavor and texture  Lower energy requirements  Packaging and distribution cost reduction  Retention of nutrients during storage  This provides better retention of volatile flavours and reduces tissue damage compared with conventional air and sun drying processes.
  • 26. Disadvantages • The reduction in acidity level reduces the characteristic taste of some products. This can overcome by adding fruit acid in the solution. • Sugar coating is not desirable in some products and quick rinsing in water may be necessary after the treatment. • Osmotic dehydration with other combined processes such as vacuum drying, air drying or blanching were found expensive • It is a time taking process
  • 27. Impact of osmotic dehydration on texture and colour  During osmotic de-hydration, the viscous natures of fruits and vegetables increase while their elasticity de- creases due to the sugar uptake.  Osmotic dehydration improves fruit quality by stabilizing color parameters and allows less color loss of fruit by enzymatic oxidative browning due to infusion of extensive sugars.  This provides better retention of volatile flavours.
  • 28.
  • 29.  Treatments T1 and T2 did not cause any differences in the aroma (p > 0.05).  The lower acceptance of the fruits from treatment T3 is due to the presence of aromatic compounds in the syrup caused by caramelization due to the drastic inversion rate.  For flavour, the fresh fruit had the highest mean value, although this did not differ for treatment T1 and T2.  The lower acceptance of the fruits from treatment T3 can be attributed to losses in sensory quality of the syrup during the inversion process, since its inversion rate was much higher than that of T2.
  • 30.  The mango in natura has higher mean for texture but the other treatments acceptance was low. Probably the process conditions (45ºC and 4 h) were drastic, resulting in lower sensory quality products.  The mangos osmo-dehydrated with treatment T2 had overal acceptance scores similar to those of mangos in natura.  Treatment T2 was the most adequate treatment for the osmotic dehydration of mango.
  • 31. Conclusion  Food applications of the osmotic dehydration process provide a potential to apply energy efficient procedures on an industrial scale.  Osmotic dehydration has a tremendous market potential for producing high quality food with different variety.
  • 32. References  Akyol, C., Alpas, H., Bayındırlı, A., 2006, Inactivation of peroxidase and lipoxygenase in car-rots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment, European Food Research and Technology, 224(2), pp.171-176.  Islam, M.N., Flink, J.N., 1982, Dehydration of potato 2: Osmotic concentration and its effect on air drying behavior, Journal of Food Technology, 17(3), pp. 387-403.  Lenart, A., Flink, J.M., 1984a, Osmotic concentration of potato, 1. criteria for the endpoint of the osmosis process, Journal of Food Technology, 19(1), pp. 45-63.  Lenart, A., Flink, J.M., 1984b, Osmotic concentration of potato, 2. spatial- distribution of the osmotic effect, Journal of Food Technology, 19(1), pp. 65-89.  Ponting, J.D., Walters, G.G., Forrey, R.R., Jackson, R., Stanley, W.L., 1966, Osmotic dehydra-tion of fruits, Food Technology, 20, pp. 125-128.  Drying of Foods Vegetables and Fruits Volume 1 by Sachin V. Jangam, Chung Lim Law and Arun S. Mujumdar.