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.authorFilipović, Vladimir
dc.contributor.authorFilipović, Jelena
dc.contributor.authorLončar, Biljana
dc.contributor.authorKnežević, Violeta
dc.contributor.authorNićetin, Milica
dc.contributor.authorVujačić, Vesna
dc.date.accessioned2023-07-17T07:59:45Z
dc.date.available2023-07-17T07:59:45Z
dc.date.issued2022-08-03
dc.descriptionFrom 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 durationen_US
dc.description.abstractThe 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.sponsorshipThe 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: 451-03-68/2022-14/200134en_US
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/296
dc.language.isoenen_US
dc.publisherPeriodica Polytechnica Chemical Engineeringen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectosmodehydrationen_US
dc.subjectfreeze dryingen_US
dc.subjectPrunus persicaen_US
dc.subjectsugar beet molassesen_US
dc.subjectmathematical modelingen_US
dc.titleModeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peachesen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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