|Title||Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects|
|Author(s)||Sulistyawati, Ita; Verkerk, Ruud; Fogliano, Vincenzo; Dekker, Matthijs|
|Source||Journal of Food Engineering 280 (2020). - ISSN 0260-8774|
Food Quality and Design
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Ascorbic acid - Kinetic modelling - Mass transfer - Multiresponse model - Vacuum impregnation|
The kinetics of mass transfer and vitamin C loss in mango during osmotic dehydration (OD) were described by mathematical models. Water loss (WL) and weight reduction (WR) was modelled by Weibull's model, soluble solid gain (SSG) was better described by Peleg's model. Vitamin C loss was described by a multiresponse model incorporating both degradation and leaching processes into the OD-solution. Effects of vacuum impregnation (VI) and pectin methylesterase (PME) addition on the model parameters were evaluated. VI increases SSG indicated by a 55% lower value of k2 in the Peleg model (P < 0.05). PME addition showed no significant effect on the mass transfer kinetics. The major mechanism of vitamin C loss during OD was degradation. The pretreatments have no significant effect on degradation and leaching rate constants of vitamin C. The combination of modelling the mass transfer and vitamin C retention was shown to be valuable in optimizing the OD process design to enhance the health-promoting value of OD mango (sugar content, vitamin C) and processing time.