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Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches

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dc.contributor.author Filipović, Vladimir
dc.contributor.author Filipović, Jelena
dc.contributor.author Lončar, Biljana
dc.contributor.author Knežević, Violeta
dc.contributor.author Nićetin, Milica
dc.contributor.author Vujačić, Vesna
dc.date.accessioned 2023-07-17T07:59:45Z
dc.date.available 2023-07-17T07:59:45Z
dc.date.issued 2022-08-03
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/296
dc.description From the presented results, the followings can be concluded: • Osmotic dehydration pretreatment and each osmotic dehydration pretreatment parameter produced a statistically significant effect on DMC and aw values of the dehydrated peach samples; • With the increase of osmotic dehydration pretreatment temperature, time, and concentration of the molasses it is possible to reduce lyophilization pro cess duration, reducing application extent of high energy demanding dehydration method (lyophiliza tion) and substituting it with low energy demanding dehydration method (osmotic dehydration), with out compromising final product quality, regarding obtained DMC and aw values; • Maximal and minimal obtained DMC and aw values of dehydrated peach samples were 84.60 % and 0.423, respectively, produced in osmotic dehydration pretreatment in molasses of 80 % concentration, at 50 °C, during 5 hour process and subsequent 6-hour lyophilization;All developed mathematical models describing the DMC and aw dependence from lyophilization dura tion showed a good correlation between calculated and experimental values, allowing good prediction of investigated responses within the limits of the applied technological parameters range of osmotic dehydtaion time, temperature, molasses concentration and lyophilization duration en_US
dc.description.abstract The effects of the osmodehydration pretreatment parameters on successive lyophilization mass transfer kinetics of the peaches, dehydrated in the combined dehydration process, were investigated and mathematically modelled. The obtained results showed the statistically significant effect of osmotic dehydration pretreatment and its parameters on the final dry matter content and water activity values of the dehydrated peaches. The maximum dry matter content and minimal water activity values of dehydrated peach samples were 84.60 % and 0.423, respectively, produced in osmodehydration pretreatment in molasses of 80 % concentration, at 50 °C, during a 5-hour process and subsequent 6-hour lyophilization. With the increase of all osmodehydration pretreatment parameters it is possible to reduce the duration of the lyophilization process, reducing the high energy demand of the dehydration method (lyophilization) and substituting it with low energy demanding dehydration method (osmodehydration) without compromising the quality of the final product, regarding the dry matter content and water activity values. Mathematical models describing the effect of the duration of the lyophilization on the dry matter content and water activity values of the fresh and dehydrated peaches were developed. They showed a good correlation between calculated and experimental values, allowing a good prediction of the investigated responses. In the combined method, protein, sugar, K and Fe content of the dehydrated peach samples were enriched and further enhanced in prolonged lyophilization stages. en_US
dc.description.sponsorship The project presented in this article is supported by Provincial Secretariat of Higher Education and Scientific Research, Autonomous Province of Vojvodina, Republic of Serbia, contract number: 142-451-2289/2021-01/02 and The Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number: 451-03-68/2022-14/200134 en_US
dc.language.iso en en_US
dc.publisher Periodica Polytechnica Chemical Engineering en_US
dc.subject osmodehydration en_US
dc.subject freeze drying en_US
dc.subject Prunus persica en_US
dc.subject sugar beet molasses en_US
dc.subject mathematical modeling en_US
dc.title Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches en_US
dc.type Article en_US


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