Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying
This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on wate...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1846 |
| _version_ | 1797523855282012160 |
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| author | Varvara Andreou Ioanna Thanou Marianna Giannoglou Maria C. Giannakourou George Katsaros |
| author_facet | Varvara Andreou Ioanna Thanou Marianna Giannoglou Maria C. Giannakourou George Katsaros |
| author_sort | Varvara Andreou |
| collection | DOAJ |
| description | This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on water activity (a<sub>w</sub>) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50–70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the a<sub>w</sub> (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life. |
| first_indexed | 2024-03-10T08:49:01Z |
| format | Article |
| id | doaj.art-b6149f06459b4996827942dd9dc57833 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:01Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b6149f06459b4996827942dd9dc578332023-11-22T07:39:39ZengMDPI AGFoods2304-81582021-08-01108184610.3390/foods10081846Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air DryingVarvara Andreou0Ioanna Thanou1Marianna Giannoglou2Maria C. Giannakourou3George Katsaros4Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, GreeceDepartment of Food Science and Technology, University of West Attica, Egaleo, 12243 Attica, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, GreeceDepartment of Food Science and Technology, University of West Attica, Egaleo, 12243 Attica, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, GreeceThis study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on water activity (a<sub>w</sub>) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50–70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the a<sub>w</sub> (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life.https://www.mdpi.com/2304-8158/10/8/1846figsosmotic dehydrationair-dryingenergy consumptionqualityshelf-life |
| spellingShingle | Varvara Andreou Ioanna Thanou Marianna Giannoglou Maria C. Giannakourou George Katsaros Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying Foods figs osmotic dehydration air-drying energy consumption quality shelf-life |
| title | Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying |
| title_full | Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying |
| title_fullStr | Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying |
| title_full_unstemmed | Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying |
| title_short | Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying |
| title_sort | dried figs quality improvement and process energy savings by combinatory application of osmotic pretreatment and conventional air drying |
| topic | figs osmotic dehydration air-drying energy consumption quality shelf-life |
| url | https://www.mdpi.com/2304-8158/10/8/1846 |
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