alexa Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos
Nutrition

Nutrition

Journal of Food: Microbiology, Safety & Hygiene

Author(s): Wahyuningsih Tedjo, Kehinde A Taiwo, Mohammad N Eshtiaghi, Dietrich Knorr

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This study compared mass transfer during osmotic dehydration (OD), as well as some quality indices, of untreated mango samples to those pretreated by applying high intensity electric field pulses (HELPs), high pressure (HP) or supercritical carbon dioxide having the same initial cell disintegration index (Z p ) in the range 0.50-0.58. HELP and HP pretreated samples had a higher water loss (WL) and higher solid gain (Sg) than the untreated samples. Applying supercritical carbon dioxide did not improve water loss but facilitated higher sugar gain (8-42%) than in the other pretreated samples. HP and supercritical carbon dioxide pretreatments increased the red intensity (a values) of the mangos. The breaking force of HELP and HP pretreated samples increased with OD time.

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This article was published in J of Food Engineering and referenced in Journal of Food: Microbiology, Safety & Hygiene

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