Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit
The effect of calcium lactate (2%) on osmotic dehydration kinetics and on the respiration rate, mechanical properties and shelf-life of fresh, vacuum impregnated (VI) and pulsed vacuum osmodehydrated (PVOD) grapefruit was evaluated. An isotonic solution was used for VI and a 55°Brix sucrose solution...
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| Veröffentlicht in: | Journal of food engineering 2009-02, Vol.90 (3), p.372-379 |
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| container_title | Journal of food engineering |
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| creator | Moraga, M.J. Moraga, G. Fito, P.J. Martínez-Navarrete, N. |
| description | The effect of calcium lactate (2%) on osmotic dehydration kinetics and on the respiration rate, mechanical properties and shelf-life of fresh, vacuum impregnated (VI) and pulsed vacuum osmodehydrated (PVOD) grapefruit was evaluated. An isotonic solution was used for VI and a 55°Brix sucrose solution for PVOD treatments. Vacuum pulse was carried out at 50
mbar for 10
min and osmotic treatment was extended to 180
min. An increase from 5 to 8 days in the shelf-life of grapefruit was achieved due to sample dehydration and to 11 days if calcium is added to the osmotic solution, with no effect on the mechanical properties of the sample. This effect seems to be related with the decrease in the cellular respiration rate caused by dehydration and enhanced with the presence of this ion. Nevertheless, the water effective diffusion coefficient is reduced from 3.64
×
10
−11 to 1.80
×
10
−11
m
2/s when calcium lactate was added during the osmotic treatment. |
| doi_str_mv | 10.1016/j.jfoodeng.2008.07.007 |
| format | Article |
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mbar for 10
min and osmotic treatment was extended to 180
min. An increase from 5 to 8 days in the shelf-life of grapefruit was achieved due to sample dehydration and to 11 days if calcium is added to the osmotic solution, with no effect on the mechanical properties of the sample. This effect seems to be related with the decrease in the cellular respiration rate caused by dehydration and enhanced with the presence of this ion. Nevertheless, the water effective diffusion coefficient is reduced from 3.64
×
10
−11 to 1.80
×
10
−11
m
2/s when calcium lactate was added during the osmotic treatment.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2008.07.007</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>aqueous solutions ; Calcium lactate ; cell respiration ; deformation ; diffusivity ; dried fruit ; drying ; food safety ; food spoilage ; fruit quality ; fruits (food) ; grapefruits ; kinetics ; lactates ; mass transfer ; Mechanical properties ; microbial contamination ; Microbial counts ; Osmotic dehydration ; osmotic treatment ; plate count ; Pulsed vacuum osmotic dehydration ; Respiration rate ; shelf life ; soluble solids ; Vacuum impregnation ; vacuum processing ; water activity</subject><ispartof>Journal of food engineering, 2009-02, Vol.90 (3), p.372-379</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-1f4bb7e2c222b155e60b5159f0d1585a1fb379a1c907a421d38249e4ee271ca43</citedby><cites>FETCH-LOGICAL-c367t-1f4bb7e2c222b155e60b5159f0d1585a1fb379a1c907a421d38249e4ee271ca43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0260877408003427$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Moraga, M.J.</creatorcontrib><creatorcontrib>Moraga, G.</creatorcontrib><creatorcontrib>Fito, P.J.</creatorcontrib><creatorcontrib>Martínez-Navarrete, N.</creatorcontrib><title>Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit</title><title>Journal of food engineering</title><description>The effect of calcium lactate (2%) on osmotic dehydration kinetics and on the respiration rate, mechanical properties and shelf-life of fresh, vacuum impregnated (VI) and pulsed vacuum osmodehydrated (PVOD) grapefruit was evaluated. An isotonic solution was used for VI and a 55°Brix sucrose solution for PVOD treatments. Vacuum pulse was carried out at 50
mbar for 10
min and osmotic treatment was extended to 180
min. An increase from 5 to 8 days in the shelf-life of grapefruit was achieved due to sample dehydration and to 11 days if calcium is added to the osmotic solution, with no effect on the mechanical properties of the sample. This effect seems to be related with the decrease in the cellular respiration rate caused by dehydration and enhanced with the presence of this ion. Nevertheless, the water effective diffusion coefficient is reduced from 3.64
×
10
−11 to 1.80
×
10
−11
m
2/s when calcium lactate was added during the osmotic treatment.</description><subject>aqueous solutions</subject><subject>Calcium lactate</subject><subject>cell respiration</subject><subject>deformation</subject><subject>diffusivity</subject><subject>dried fruit</subject><subject>drying</subject><subject>food safety</subject><subject>food spoilage</subject><subject>fruit quality</subject><subject>fruits (food)</subject><subject>grapefruits</subject><subject>kinetics</subject><subject>lactates</subject><subject>mass transfer</subject><subject>Mechanical properties</subject><subject>microbial contamination</subject><subject>Microbial counts</subject><subject>Osmotic dehydration</subject><subject>osmotic treatment</subject><subject>plate count</subject><subject>Pulsed vacuum osmotic dehydration</subject><subject>Respiration rate</subject><subject>shelf life</subject><subject>soluble solids</subject><subject>Vacuum impregnation</subject><subject>vacuum processing</subject><subject>water activity</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkU9v3CAQxVHVStkm_Qopp97sDNgY761VlP6RIvXQ5IwwDLtsbbMBnGhP_epl5ebc00hvfm9G84aQawY1A9bdHOqDC8HivKs5QF-DrAHkG7JhvWwqISW8JRvgHVS9lO0FeZ_SAQAEcL4hf-6cQ5NpcPRZm2WZqJ-OEXezzj7M9MXnPTV6NL50Rm2yzkiLnvelpClkb6jF_cnGlf_tZyxaonq29GnRo8-n8-wz-8qhpbuoj-ji4vMVeef0mPDDv3pJHr_ePdx-r-5_fvtx--W-Mk0nc8VcOwwSueGcD0wI7GAQTGwdWCZ6oZkbGrnVzGxB6pYz2_S83WKLyCUzum0uyad17jGGpwVTVpNPBsdRzxiWpDg0fd-1soDdCpoYUoro1DH6SceTYqDOeauDes1bnfNWIFXJuxg_rkang9K76JN6_MWBNcBEC8VYiM8rgeXQZ49RJeNxNmh9LD9QNvj_LfkLraiY7w</recordid><startdate>20090201</startdate><enddate>20090201</enddate><creator>Moraga, M.J.</creator><creator>Moraga, G.</creator><creator>Fito, P.J.</creator><creator>Martínez-Navarrete, N.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. Co</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope></search><sort><creationdate>20090201</creationdate><title>Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit</title><author>Moraga, M.J. ; Moraga, G. ; Fito, P.J. ; Martínez-Navarrete, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-1f4bb7e2c222b155e60b5159f0d1585a1fb379a1c907a421d38249e4ee271ca43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>aqueous solutions</topic><topic>Calcium lactate</topic><topic>cell respiration</topic><topic>deformation</topic><topic>diffusivity</topic><topic>dried fruit</topic><topic>drying</topic><topic>food safety</topic><topic>food spoilage</topic><topic>fruit quality</topic><topic>fruits (food)</topic><topic>grapefruits</topic><topic>kinetics</topic><topic>lactates</topic><topic>mass transfer</topic><topic>Mechanical properties</topic><topic>microbial contamination</topic><topic>Microbial counts</topic><topic>Osmotic dehydration</topic><topic>osmotic treatment</topic><topic>plate count</topic><topic>Pulsed vacuum osmotic dehydration</topic><topic>Respiration rate</topic><topic>shelf life</topic><topic>soluble solids</topic><topic>Vacuum impregnation</topic><topic>vacuum processing</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moraga, M.J.</creatorcontrib><creatorcontrib>Moraga, G.</creatorcontrib><creatorcontrib>Fito, P.J.</creatorcontrib><creatorcontrib>Martínez-Navarrete, N.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moraga, M.J.</au><au>Moraga, G.</au><au>Fito, P.J.</au><au>Martínez-Navarrete, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit</atitle><jtitle>Journal of food engineering</jtitle><date>2009-02-01</date><risdate>2009</risdate><volume>90</volume><issue>3</issue><spage>372</spage><epage>379</epage><pages>372-379</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><abstract>The effect of calcium lactate (2%) on osmotic dehydration kinetics and on the respiration rate, mechanical properties and shelf-life of fresh, vacuum impregnated (VI) and pulsed vacuum osmodehydrated (PVOD) grapefruit was evaluated. An isotonic solution was used for VI and a 55°Brix sucrose solution for PVOD treatments. Vacuum pulse was carried out at 50
mbar for 10
min and osmotic treatment was extended to 180
min. An increase from 5 to 8 days in the shelf-life of grapefruit was achieved due to sample dehydration and to 11 days if calcium is added to the osmotic solution, with no effect on the mechanical properties of the sample. This effect seems to be related with the decrease in the cellular respiration rate caused by dehydration and enhanced with the presence of this ion. Nevertheless, the water effective diffusion coefficient is reduced from 3.64
×
10
−11 to 1.80
×
10
−11
m
2/s when calcium lactate was added during the osmotic treatment.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2008.07.007</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2009-02, Vol.90 (3), p.372-379 |
| issn | 0260-8774 1873-5770 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | aqueous solutions Calcium lactate cell respiration deformation diffusivity dried fruit drying food safety food spoilage fruit quality fruits (food) grapefruits kinetics lactates mass transfer Mechanical properties microbial contamination Microbial counts Osmotic dehydration osmotic treatment plate count Pulsed vacuum osmotic dehydration Respiration rate shelf life soluble solids Vacuum impregnation vacuum processing water activity |
| title | Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit |
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