Reference : Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solut...
Scientific journals : Article
Life sciences : Agriculture & agronomy
Life sciences : Food science
http://hdl.handle.net/2268/81077
Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base
English
Bchir, Brahim [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Besbes, Souhail [> >]
Karoui, Romdhane [> >]
Paquot, Michel [> >]
Attia, Hamadi [> >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
19-Sep-2010
Food and Bioprocess Technology
Springer
Yes
International
1935-5130
1935-5149
New York
NY
[en] Pomegranate ; Osmotic dehydration ; Scanning electron microscopy
[en] Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice
<br />varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching
<br />of natural solutes from seeds into the solution, which is
<br />quantitatively not negligible, and might have an important
<br />impact on the sensorial and nutritional value of seeds and date
<br />juices. Both scanning electron microscopy and texture
<br />(compression) analysis revealed that osmotic dehydration
<br />process induced modifications of seed texture and cell
<br />structure. Sucrose was found to be the essential element which
<br />influences the texture of seed and the viscosity of date juice.
<br />Additionally, natural sugar present in date juice permits
<br />substituting 35% of the total quantity of sucrose added to the
<br />osmotic solution.
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
http://hdl.handle.net/2268/81077
also: http://hdl.handle.net/2268/124391
10.1007/s11947-010-0442-1

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