Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2022-08-03 DOI:10.3311/ppch.20242

V. Filipović, J. Filipović, B. Lončar, V. Knežević, M. Nićetin, V. Vujačić

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Abstract

The effects of the osmodehydration pretreatment parameters on successive lyophilization mass transfer kinetics of the peaches, dehydrated in the combined dehydration process, were investigated and mathematically modelled. The obtained results showed the statistically significant effect of osmotic dehydration pretreatment and its parameters on the final dry matter content and water activity values of the dehydrated peaches. The maximum dry matter content and minimal water activity values of dehydrated peach samples were 84.60 % and 0.423, respectively, produced in osmodehydration pretreatment in molasses of 80 % concentration, at 50 °C, during a 5-hour process and subsequent 6-hour lyophilization. With the increase of all osmodehydration pretreatment parameters it is possible to reduce the duration of the lyophilization process, reducing the high energy demand of the dehydration method (lyophilization) and substituting it with low energy demanding dehydration method (osmodehydration) without compromising the quality of the final product, regarding the dry matter content and water activity values. Mathematical models describing the effect of the duration of the lyophilization on the dry matter content and water activity values of the fresh and dehydrated peaches were developed. They showed a good correlation between calculated and experimental values, allowing a good prediction of the investigated responses. In the combined method, protein, sugar, K and Fe content of the dehydrated peach samples were enriched and further enhanced in prolonged lyophilization stages.

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渗透脱水预处理参数和冻干动力学对桃子传质和选定营养参数影响的建模

研究了渗透脱水预处理参数对联合脱水过程中桃子连续冻干传质动力学的影响，并建立了数学模型。结果表明，渗透脱水预处理及其参数对脱水桃子的最终干物质含量和水分活度值的影响具有统计学意义。在50℃条件下，以80%浓度的糖蜜进行渗透脱水预处理，经过5小时的处理和6小时的冻干，脱水后的桃干物质含量最大值为84.60%，水活度最小值为0.423。随着所有渗透脱水预处理参数的增加，有可能减少冻干过程的持续时间，减少脱水方法(冻干)的高能量需求，代之以低能量需求的脱水方法(渗透脱水)，而不影响最终产品的质量，就干物质含量和水活度值而言。建立了冻干时间对鲜桃和脱水桃干物质含量和水分活度影响的数学模型。它们显示了计算值和实验值之间的良好相关性，从而可以很好地预测所研究的反应。在联合冻干法中，脱水后的桃子样品的蛋白质、糖、钾和铁含量都得到了富集，并在延长的冻干阶段中进一步提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.