Influence of osmotic dehydration process parameters on the quality of candied pumpkins

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Ana S. Abraão (Author) Other; André M. Lemos (Author) Other; Alice Vilela (Author) Other; José M. Sousa (Author) FEUP; Fernando M. Nunes (Author) Other

Journal

Title: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Vol. 91 No. 4

Pages: 481-494

ISSN: 0960-3085

Publisher: Institution of Chemical Engineers

Indexing

ISI Web of Knowledge - 21 Citations

Scopus - 23 Citations

Other information

Authenticus ID: P-006-JT2

DOI: 10.1016/j.fbp.2013.04.006

Abstract (EN): The influence of osmotic dehydration process parameters on the efficiency of water loss and sucrose gain of pumpkins and the influence on the quality of the final product are essential for production of superior quality candied pumpkins. Mass transfer kinetics during osmotic dehydration of pumpkins were modelled by assuming Fickian diffusion of sucrose and water in unsteady state conditions, which described very well the experimental results for water loss and sugar gain. Water and sucrose effective diffusion coefficients increase significantly with temperature. Temperature and sucrose concentration had a significant influence on both water and sugar diffusion, increasing as the solution temperature increased. Significant increase in the effective water diffusivity and decrease in the sucrose effective diffusivity was observed when the sucrose solution concentration increased from 40 degrees Brix to 50 and 60 degrees Brix. From 50 to 60 degrees Brix, no difference in the effective diffusivities was observed. Candied pumpkins with higher sucrose content have a higher breaking stress, less breaking strain and lower work to fracture. Moreover, the product becomes harder and less elastic with increasing sucrose content, resulting in more brittle products, which seems to be related with reinforcement of the pumpkin cell wall matrix.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14