Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
-
Joanna Cichowska
and
Hanna Kowalska
Abstract
The cylinders of apples cv. Braeburn were subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.
Funding statement: This work was financially supported by ERA-NET SUSFOOD/NCBiR (National Centre for Research and Development); project no 5/SH/SUSFOOD1/2014. Implementation period: 2014–2016, Poland. The work was also co-financed by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.
Conflict of Interest: The authors declare that they have no conflict of interest.
Compliance with Ethical Requirements: This study does not contain any experiment involving human or animal subject.
References
[1] Schulze B, Hubbermann EM, Schwarz K. Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage. LWT Food Sci Technol. 2014;57:426–33.10.1016/j.lwt.2013.11.021Search in Google Scholar
[2] Samoticha J, Wojdyło A, Lech K. The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries. LWT Food Sci Technol. 2016;66:484–89.10.1016/j.lwt.2015.10.073Search in Google Scholar
[3] Kowalska H, Lenart A. Mass exchange during osmotic pretreatment of vegetables. J Food Eng. 2001;49:137–40.10.1016/S0260-8774(00)00214-4Search in Google Scholar
[4] Nieto AB, Vicente S, Hodara K, Castro MA, Alzamora SM. Osmotic dehydration of apple: influence of sugar and water activity on tissue structure, rheological properties and water mobility. J Food Eng. 2013;119:104–14.10.1016/j.jfoodeng.2013.04.032Search in Google Scholar
[5] Sutar N, Sutar PP. Developments in osmotic dehydration of fruit and vegetables-a review. Trends Post Harvest Technol. 2013;1:20–36.Search in Google Scholar
[6] Figiel A. Kinetyka odwadniania osmotycznego plastrów dyni w zagęszczonym soku z owoców pigwowca. Zeszyty Problemowe Postępów Nauk Rolniczych. 2013;572:13–21.Search in Google Scholar
[7] Ferrari CC, Carmello-Guerreiro SM, Bolini HM, Hubinger MD. Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions. Int J Food Prop. 2010;13:112–30.10.1080/10942910802227934Search in Google Scholar
[8] Khan MR. Osmotic dehydration technique for fruits preservation-a review. Pak J Food Sci. 2012;22:71–85.Search in Google Scholar
[9] Zhao JH, Hu R, Xiao HW, Yang Y, Liu F, Gan ZL. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. Inter Food Sci Technol. 2014;49:960–68.10.1111/ijfs.12388Search in Google Scholar
[10] , Phisut N. MiniReview. Factors affecting mass transfer during osmotic dehydration of fruits. Int Food Res J. 2012;19:7–18.Search in Google Scholar
[11] Chang SK, Alasalvar C, Shahidi F. Review of dried fruits: phytochemicals, antioxidant efficacies, and health benefits. J Funct Food. 2016;21:113–32.10.1016/j.jff.2015.11.034Search in Google Scholar
[12] Soysal Y, Ayhan Z, Esturk O, Arikan MF. Intermittent microwave-convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality. Biosyst Eng. 2009;103:455–63.10.1016/j.biosystemseng.2009.05.010Search in Google Scholar
[13] Wojdyło A, Figiel A, Lech K, Nowicka P, Oszmiański J. Effect of convective and vacuum-microwave drying on the bioactive compounds, color and antioxidant capacity of sour cherries. Food Bioprocess Tech. 2014;7:829–41.10.1007/s11947-013-1130-8Search in Google Scholar
[14] Bchir B, Besbes S, Karoui R, Attia H, Paquot M, Blecker C. Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food Bioprocess Tech. 2012;5:1840–1852.10.1007/s11947-010-0469-3Search in Google Scholar
[15] Oliveira FI, Gallao MI, Rodriguez S, Fernandes FA. Dehydration of Malay apple (Syzygiummalaccense L.) using ultrasound as pre-treatment. Food Bioprocess Tech. 2011;4:610–15.10.1007/s11947-010-0351-3Search in Google Scholar
[16] Piasecka E, Uczciwek M, Klewicki R, Konopacka D, Mieszczakowska-Frąc M, Szulc M, et al. Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits. J Food Process Pres. 2013;37:198–209.10.1111/j.1745-4549.2011.00637.xSearch in Google Scholar
[17] Defraeye T. Advanced computational modelling for drying processes – a review. Appl Energ. 2014;131:323–44.10.1016/j.apenergy.2014.06.027Search in Google Scholar
[18] Abascal K, Ganora L, Yarnell E. The effect of freeze-drying and its implications for botanical medicine: A review. Phytother Res. 2005;19:655–60.10.1002/ptr.1651Search in Google Scholar PubMed
[19] Tylewicz U, Aganovic K, Vannini M, Toepfl S, Bortolotti V, Dalla Rosa M, et al. Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innov Food Sci Emerg, in Press. 2016. DOI: 10.1016/j.ifset.2016.06.012Search in Google Scholar
[20] Ratti C. Hot air and freeze-drying of high-value foods: A review. J Food Eng. 2001;49:211–319.10.1016/S0260-8774(00)00228-4Search in Google Scholar
[21] Huang LL, Zhang M, Mujumdar AS, Sun DF, Tan GW, Tang S. Studies on decreasing energy consumption for a freeze-drying process of apple slices. Dry Technol. 2009;27:938–46.10.1080/07373930902901844Search in Google Scholar
[22] Wojdyło A, Figiel A, Oszmiański J. Effect of drying methods with the application of vacuum microwaves on bioactive compounds, color and antioxidant activity of strawberry fruit. J Agr Food Chem. 2009;57:1337–43.10.1021/jf802507jSearch in Google Scholar PubMed
[23] Vabo M, Hansen H. The relationship between food preferences and food choice: a theoretical discussion. Int J Business Soc Sci. 2014;5:145–57.Search in Google Scholar
[24] MacDougall DB. Colour in food. Cambridge: CRC Press LLC, 2002.10.1533/9781855736672Search in Google Scholar
[25] Bonazzi C, Dumoulin E. Quality changes in food materials as influenced by drying processes. In: Tsotsas E, Mujumdar AS, editors. Modern drying technology set, vol. 3. USA: Wiley, 2014:1–20.10.1002/9783527631728.ch14Search in Google Scholar
[26] Rizzolo A, Vanoli M, Cortellina G, Spinelli L, Torricelli A. Quality characteristics of air-dried apple rings: influence of storage time and fruit maturity measured by time-resolved reflectance spectroscopy. Proc Food Sci. 2011;1:216–23.10.1016/j.profoo.2011.09.034Search in Google Scholar
[27] Klewicki R, Konopacka D, Uczciwek M, Irzyniec Z, Piasecka E, Bonazzi C. Sorption isotherms for osmo-convectively-dried and osmo-freeze dried apple, sour cherry, and blackcurrant. J Hortic Sci Biotech. 2009;84:75–79.10.1080/14620316.2009.11512599Search in Google Scholar
[28] Ahmed I, Quazi IM, Jamal S. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innov Food Sci Emerg. 2016;34:29–43.10.1016/j.ifset.2016.01.003Search in Google Scholar
[29] Prothon F, Ahrne LM. Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples. J Food Eng. 2004;61:467–70.10.1016/S0260-8774(03)00119-5Search in Google Scholar
[30] Yu X, Kappes SM, Bello-Perez LA, Schmidt SJ. Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument. J Food Sci. 2008;73:E25–E35.10.1111/j.1750-3841.2007.00596.xSearch in Google Scholar PubMed
[31] Ahmed J, Choudhary DR. Osmotic dehydration of papaya. Indian Food Packer. 1995;49:5–11.Search in Google Scholar
[32] Udomkun P, Nagle M, Argyropoulos D, Mahayothee B, Latif S, Müller J. Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chem. 2016;196:712–19.10.1016/j.foodchem.2015.09.103Search in Google Scholar PubMed
[33] Acevedo NC, Briones V, Buera P, Aguilera JM. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. J Food Eng. 2008;85:222–31.10.1016/j.jfoodeng.2007.06.037Search in Google Scholar
© 2018 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Special Section for Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016 (September 26–28, 2016, Larnaca, Cyprus)”
- Simulation Model of a Production Facility of Agaricus bisporus Mycelium for Decision-Making Support
- Modeling and Simulation of Nitrogen Injection in Olive Oil
- CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food
- Two Time Steps Predictive Control Application to a Bioprocess Simulator
- Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying
- Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry
- Research Articles
- Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
- Study on Mechanical Properties for Shearing Breakage of Oat Kernel
- Development and Characterization of a Novel Ecofriendly Biodegradable Whey Protein Concentrate Film with nano-SiO2
- Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus
Articles in the same Issue
- Special Section for Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016 (September 26–28, 2016, Larnaca, Cyprus)”
- Simulation Model of a Production Facility of Agaricus bisporus Mycelium for Decision-Making Support
- Modeling and Simulation of Nitrogen Injection in Olive Oil
- CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food
- Two Time Steps Predictive Control Application to a Bioprocess Simulator
- Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying
- Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry
- Research Articles
- Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
- Study on Mechanical Properties for Shearing Breakage of Oat Kernel
- Development and Characterization of a Novel Ecofriendly Biodegradable Whey Protein Concentrate Film with nano-SiO2
- Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus
