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6th International Academic Conference on Engineering Research
Vennue: Hotel Istana Kuala Lumpur City Centre 73 Jalan Raja Chulan, Kuala Lumpur, 50200, Malaysia
Date: 08-Sep-2018
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Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process

Duduyemi Oladejo, Ngoddy P.O., Ade-omowaye B.I.O, Abioye A.O.

Duduyemi Oladejo 1

Ngoddy P.O. 2 Ade-omowaye B.I.O 2 Abioye A.O. 2 

  1. Department of Chemical and Polymer Engineering, Lagos State University Lagos, Nigeria 1

  2. Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso Nigeria 2

Pages: 1-12

DOI: 10.18488/journal.65.2017.41.1.12

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Article History:

Received: 22 December, 2016
Revised: 03 April, 2017
Accepted: 09 May, 2017
Published: 14 June, 2017


Abstract:

Fruits and vegetables are important part of human diet but are prone to rapid deterioration. Osmotic dehydration (OD) is a method capable of retaining nutrient and organoleptic qualities of preserved food and aid drying at reduced energy requirement for minimally processed food. The study is aimed at analysing and comparing OD of fruits and vegetables using mango (Mangifera indica L.) and carrot (Daucus carota L) as case samples. The effects of sucrose concentration, residence time and temperature of OD media were investigated for water loss (WL) and solute gain (SG) regression. Optimal transport models established for maximum WL and minimum SG at 40-60 oBx, 30-50 oC and 0-180min using Modified Distance Design of the response surface methodology Design Expert 6.0 achieved 46.87% WL and 7.33% SG for mango and 36% WL and 5% SG for carrot. At the optimized conditions of in a semi-continuous process it was observed that high SC did not favour WL in mango while in carrot, increased SC resulted in a consistent increase in WL. The analysis of variance revealed R2 of 72.95% for carrot and 98.44% for mango at (P<0.05) thus showing the effects of the plant morphology on OD process effectiveness in determining the order of processing fruits and vegetables in a semi-continuous process.

Contribution/ Originality

Keywords:

Osmotic dehydration, Semi-continuous, Process, Hypertonic medium.

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

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