Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches
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Date
2022-02-24
Authors
Filipović, Vladimir
Filipović, Jelena 
Lončar, Biljana
Knežević, Violeta
Nićetin, Milica
Filipović, Ivana
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Processing and Preservation
Abstract
Osmotic dehydration in molasses and successive lyophilization of peaches are inves tigated, in effort of obtaining new and improved product. Prepared samples were
subjected to the osmotic dehydration in molasses of different time, concentration,
and temperature, and then to the 5-hr lyophilization process. The results showed that
all three osmodehydration parameters statistically significantly affected dry matter
content and aw of successively dehydrated samples, reaching peak values of 83.63%
and 0.433 of dry matter content and aw, respectively. Osmodehydration process
contributed to upgrading overall dehydration effectiveness, while aw values reduc tion in lyophilization stage contributed to the increased samples’ microbiological sta bility. Mineral matter content was highly increased, up to 8.63, 248.30, 64.05, and
101.56 times higher, for K, Ca, Mg, and Fe, respectively, as a consequence of molasses
application. Developed mathematical models of 12 responses of osmotic dehydration
and lyophilization processes were statistically significant, well-describing synergetic
performance of two successive dehydration methods
Description
Osmotic dehydration, as a simple, low energy-demanding
process, especially with molasses used as an osmotic solution, was applied in effort
to reduce the extent of further dehydration phase. The osmotic dehydration phase
also supplemented mineral matter content of the dehydrating peach samples with its
high value nutritional content. Lyophilization, as energy demanding, yet high quality producing technique, as a successive dehydration phase, provided peach samples of
very high dry matter content and very low aw values in reduced duration of application.