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Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple

K A Taiwo¹, A Angersbach, B I Ade-Omowaye

¹Department of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin-Luise Strasse 22, D-14195 Berlin, Germany.

Journal of Agricultural and Food Chemistry

|June 21, 2001

Summary

Pretreatment methods like high pressure (HP) and high-intensity electric field pulses (HELP) improve water loss and texture during osmotic dehydration (OD) of apples. These methods also enhance vitamin C retention in the final dried product.

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Area of Science:

Food Science
Food Engineering
Mass Transfer

Background:

Osmotic dehydration (OD) is a common method for fruit preservation.
Pretreatment methods can influence the efficiency of OD and the quality of the final product.
Understanding the impact of different pretreatments on mass transfer and quality is crucial for optimizing apple processing.

Purpose of the Study:

To compare the effects of various pretreatments (blanching, freezing, high-intensity electric field pulses (HELP), high pressure (HP)) on mass transfer during osmotic dehydration of apple slices.
To evaluate the impact of these pretreatments on key quality indices of the dried apple slices, including color, texture, and vitamin C content.

Main Methods:

Apple slices were subjected to different pretreatment methods: blanching, freezing, HELP, and HP.
Pretreated and untreated apple slices underwent osmotic dehydration.
Mass transfer (water loss and solids gain) and quality attributes (color, breaking force, vitamin C content) were measured.

Main Results:

High pressure (HP), HELP, and blanching significantly increased water loss during OD compared to untreated samples.
Untreated and HELP-treated samples exhibited lower solids gain than other pretreated samples.
Pretreated apple slices had firmer texture after OD, with breaking force increasing with OD time.
While browning occurred after pretreatment, OD increased L values (lightness).
Vitamin C content decreased with OD time, but HP and HELP pretreatments resulted in better vitamin C retention.

Conclusions:

Pretreatment significantly impacts mass transfer and quality attributes during osmotic dehydration of apples.
HP and HELP are effective pretreatments for enhancing water removal, improving texture, and preserving vitamin C in osmotically dehydrated apples.
The choice of pretreatment method should consider the desired quality attributes and processing objectives for dried apple products.