Recent developments in osmotic dehydration.
Osmotic dehydration is an operation used for partial removal of water from foods such as fruits and vegetables. In this process, foods are placed in hypertonic (osmotic) solution. Three different mass transfer mechanisms occur in the osmotic dehydration; (i) water migration from food to the solution, (ii) solute migration from solution to food, and (iii) solute concerning product extracted to solution. Osmotically dehydrated fruits and vegetables are generally dried by hot air flow. In recent years, osmotic dehydration has been combined with various methods such as the high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum and centrifugal force. These new combination methods increase mass transfer and drying rate and foods by increasing the cell membrane permeability. The operation time in the combined methods is shorter than that in traditional osmotic dehydration, causing further energy saving. In this study, recent advances in osmotic dehydration will be reviewed.
Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss
Abstract A novel variant of osmotic dehydration, named here as postdipping dehydration—where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water content of potato slices but at the same time not gain a high level of sugar/salt. The rate of water loss, which was rapid initially, was found to approach equilibrium. This article also explored whether the water loss process could subsequently be kick started once again, by employing a multistage process, where each stage consisted of osmotic solution dipping followed by ambient holding of the potato slices that had reached equilibrium in the earlier stage. Water loss values comparable to conventional osmotic dehydration could be achieved thus, but with significantly lower overall solid gain (<50%)—which can potentially yield a significantly healthy product option.
Modelling of Mooney viscosity relaxation in natural rubber
Abstract Better assessment of natural rubber (NR) quality and processability, through the identification of new attributes, is still a major challenge. With this scope, 12 model samples of natural polyisoprene and two of synthetic polyisoprene were characterized in terms of Mooney torque relaxation, using the standardized ISO289 method (ML(1+4)100, explained later in the Section 1 ). The main purpose of this study was to identify a model that gave a better fit for the experimental decay of Mooney torque over time (ML(t)=f(t)) than the usual power law model used before (Y=at−b, [G.M. Bristow, A.G. Sears, The use of novel parameters in the assessment of natural rubber processability, NR Technol. 18 (1987); H.G. Burhin, W. Spreutels, J.M. Campbell, MV2000 Mooney viscometer: Mooney relaxation measurements on raw polymers and compounded rubber stocks, Kautsch. Gummi Kunstst. 43 (1990) 431]). The results showed that a generalized Maxwell model, and the Wu–Abbott empirical model ( Y = 1 − a Ln ( t ) − ( b t / ( c + t ) ) ) [T. Wu, J.A. Abbott, Firmness and force relaxation characteristics of tomatoes stored intact or as slices, Postharvest Biol. Technol. 24 (2002) 59–68], recently used for describing stress relaxation of tomato flesh, allowed a better description of the relaxation curve for the samples studied than the power law or stretched exponential traditionally used. Moreover, the total relaxation time (τm) given by the generalized Maxwell model showed good correlation with the total gel content of the samples studied.