ORBi: Bchir Brahim - Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Reference : Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solut...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/124391

Title :	Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base
Language :	English
Author, co-author :	Bchir, Brahim [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
	Besbes, Souhail [ > > ]
	Karoui, Romdhane [ > > ]
	Paquot, Michel [ > > ]
	Blecker, Christophe [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Publication date :	19-Sep-2010
Journal title :	Food and Bioprocess Technology
Publisher :	Springer
Audience :	International
ISSN :	1935-5130
e-ISSN :	1935-5149
City :	New York
Country :	NY
Keywords :	[en] Pomegranate ; Osmotic dehydration ; Scanning electron microscopy
Abstract :	[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 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 of natural solutes from seeds into the solution, which is quantitatively not negligible, and might have an important impact on the sensorial and nutritional value of seeds and date juices. Both scanning electron microscopy and texture (compression) analysis revealed that osmotic dehydration process induced modifications of seed texture and cell structure. Sucrose was found to be the essential element which influences the texture of seed and the viscosity of date juice. Additionally, natural sugar present in date juice permits substituting 35% of the total quantity of sucrose added to the osmotic solution.
Research units :	University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Permalink :	http://hdl.handle.net/2268/124391
DOI :	10.1007/s11947-010-0442-1

File(s) associated to this reference

Fulltext file(s):

	File	Commentary	Version	Size	Access
Restricted access	Article bchir brahim 4.pdf		Author preprint	142.46 kB	Request copy

All documents in ORBi are protected by a user license.

Dspace v1.5