Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution

YANG, Da-Heng; LI, Xiao-Yan; ZHAO, Yi-Fan; HOU, Qing-Min; MENG, Qing-Yao; LI, Li

doi:10.1590/fst.21621

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 41 (3) • Jul-Sep 2021 • https://doi.org/10.1590/fst.21621 copy

Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen blueberries were explored in ternary solution considering the volume shrinkage of blueberries. The results showed that the 40%/50% xylitol solution had the lowest viscosity in polyols at 20 °C. The addition of 5%/10% CaCl₂ had no significant effect on the viscosity of the ternary solution. Frozen blueberries had higher OD efficiency and less equilibrium time than fresh blueberries at 600 rpm vibration speed and 50%xylitol/10%CaCl₂ concentration. There was competition between xylitol and CaCl₂ transfer at shorter dehydration times for fresh blueberries, which was not significant in frozen blueberries and with longer times. Considering volume shrinkage of the blueberries, the effective diffusion coefficient of water and solute was calculated. The vibration speed had a significant effect on the effective diffusion coefficient, which governed the mass transfer efficiencies of the blueberries in the ternary solution.

Keywords:
blueberries; osmotic dehydration; xylitol; calcium chloride; effective diffusion coefficient

	polyols,CaCl₂ and Ternary solutions
	Xylitol	Sobitol	Erythritol	Mannitol	Maltitol	Sucrose	CaCl₂	Xylitol	Xylitol	Xylitol	Xylitol
	Xylitol	Sobitol	Erythritol	Mannitol	Maltitol	Sucrose	CaCl₂	Xylitol	Xylitol	/CaCl₂	/CaCl₂
T	Concentration(%)
(°C)	40%	40%	40%	40%	40%	40%	5%	45%	50%	40%/	40%/
	40%	40%	40%	40%	40%	40%	5%	45%	50%	5%	10%
	Viscosity(mPa·s)
10	7.26	29.28	8.04	**	8.55	9.23	1.42	9.45	13.82	7.33	7.48
10	±0.28	±0.33	±0.52	**	±0.40	±0.24	±0.22	±0.27	±0.21	±0.58	±0.34
20	4.28	26.22	4.78	**	4.27	6.17	1.11	6.54	10.51	4.52	4.63
20	±0.31	±0.20	±0.33	**	±0.29	±0.35	±0.28	±0.36	±0.47	±0.42	±0.37

	polyols,CaCl₂ and Ternary solutions
	Xylitol	Sobitol	Erythritol	Mannitol	Maltitol	Sucrose	CaCl₂	Xylitol	Xylitol	Xylitol	Xylitol
	Xylitol	Sobitol	Erythritol	Mannitol	Maltitol	Sucrose	CaCl₂	Xylitol	Xylitol	/CaCl₂	/CaCl₂
T	Concentration(%)
(°C)	50%	50%	50%	50%	50%	50%	10%	55%	60%	50%/	50%/
	50%	50%	50%	50%	50%	50%	10%	55%	60%	5%	10%
	Viscosity(mPa·s)
10	13.82	60.21	14.63	**	16.34	25.39	1.58	17.91	28.23	13.97	14.28
10	±0.53	±0.45	±0.34	**	±0.21	±0.31	±0.25	±0.53	±0.28	±0.36	±0.52
20	10.51	54.15	10.55	**	13.82	15.54	1.27	14.95	20.63	10.74	11.63
20	±0.29	±0.33	±0.37	**	±0.35	±0.25	±0.33	±0.32	±0.42	±0.33	±0.38

Coefficients	Fresh blueberries		Frozen blueberries
Coefficients	*D_water*	*D_xylitol*	*D_water*	*D_xylitol*
β₀	4.02	1.37	22.28	2.53
β₁	0.20	0.14	0.91	0.068
β₂	0.4	0.13	1.25	0.089
β₃	0.82	0.56	3.61	0.37
β₁₁	Ns	Ns	-1.22	-0.1
β₂₂	Ns	Ns	Ns	Ns
β₃₃	Ns	0.12	-1.53	0.072
β₁₂	Ns	Ns	Ns	Ns
β₁₃	-0.20	0.081	Ns	Ns
β₂₃	Ns	0.072	Ns	Ns
R²	0.9646	0.9781	0.9538	0.9741
F	49.40	80.23	16.05	29.20
p-Value	<0.0001	<0.005	<0.0007	<0.0001

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: 22051977@qq.com

Osmotic solution	Fresh blueberries
	Volume shrinkage	*D_water*	R²	*D_xylitol*	R²	*D_CaCl2*	R²
		(10^-10m²/s)		(10^-10m²/s)		(10^-10m²/s)
40%Xylitol	6.19%	3.945	0.948	1.386	0.934	0.206	0.980
/5%CaCl₂
40%Xylitol	6.96%	4.331	0.925	1.265	0.993	0.218	0.969
/10%CaCl₂
50%Xylitol	7.53%	4.896	0.965	1.403	0.995	0.228	0.962
/5%CaCl₂
50%Xylitol	7.72%	5.007	0.978	1.538	0.988	0.663	0.982
/10%CaCl₂
Osmotic solution	Frozen blueberries
	Volume shrinkage	*D_water*	R²	*D_xylitol*	R²	*D_CaCl2*	R²
		(10^-10m²/s)		(10^-10m²/s)		(10^-10m²/s)
40%Xylitol	10.58%	16.58	0.976	1.733	0.984	1.238	0.971
/5%CaCl₂
40%Xylitol	11.33%	24.06	0.988	2.154	0.979	1.799	0.968
/10%CaCl₂
50%Xylitol	12.30%	23.59	0.989	2.316	0.990	1.888	0.965
/5%CaCl₂
50%Xylitol	12.66%	25.63	0.993	2.412	0.989	1.778	0.926
/10%CaCl₂