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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

Djendoubi Mrad Nadia1,2,3*, Boudhrioua Mihoubi Nourhène4, Kechaou Nabil3, Courtois Francis1,2 and Bonazzi Catherine1,2

1AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 avenue des Olympiades, F-91300 Massy, France

2INRA, UMR1145 Ingénierie Procédés Aliments, 1 avenue des Olympiades, F-91300 Massy, France

3Laboratoire de mécanique des fluides appliqués, Génie des Procédés et Environnement, Groupe de Recherche en Génie des Procédés Agroalimentaires, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038, Sfax, Tunisie

4UR11ES44, Ecophysiologie et Procédés Agroalimentaires, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Mannouba, BP-66, 2020, Ariana-Tunis, Tunisie

*Corresponding Author:
Djendoubi Mrad Nadia
AgroParisTech, UMR1145 Ingénierie Procédés Aliments
1 avenue des Olympiades, F-91300 Massy, France
E-mail: [email protected]

Received date: August 10, 2013; Accepted date: August 21, 2013; Published date: August 28, 2013

Citation: Nadia DM, Nourhène BM, Nabil K, Francis C, Catherine B (2013) Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears. J Food Process Technol 4:256. doi:10.4172/2157-7110.1000256

Copyright: © 2013 Nadia DM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The aim of this work is to study the effect of osmotic dehydration on mass transfer (solid gain (SG) and water loss (WL)) and on some quality attributes kinetics degradation of pears (ascorbic acid and total phenolic contents, color). Pears samples (1×0.8×0.8 cm3) were osmotically dehydrated for different time, following a 53 central composite experimental design (osmosis time: 30, 120, 210, 300, and 390 min, sucrose concentration: 25, 35, 45, 55 and 65 °Brix and temperature 20, 30, 40, 50, and 60°C). The interactive term of osmosis time, sucrose concentration and temperature have a significant effect on WL and SG. As expected, water loss and solids gain increased with the increase of temperature and solution concentration. Sucrose concentration, osmosis time and temperature induce significant increase of a* and b* colormetric parameters but did not affect the lightness (L*) of pear slices. This seems to be a result of matrix concentration and solids uptake. Osmosis time is the most important factor affecting total phenolic content. Volume change is linearly correlated with temperature and osmosis time. These results suggest that shrinkage is essentially due to water loss and solid gain.

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