Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches
Authors
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Vladimir Filipović
Affiliation
Faculty of Technology Novi Sad, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Jelena Filipović
AffiliationInsititute for Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Biljana Lončar
Affiliation
Faculty of Technology Novi Sad, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Violeta Knežević
Affiliation
Faculty of Technology Novi Sad, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Milica Nićetin
Affiliation
Faculty of Technology Novi Sad, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Vesna Vujačić
Affiliation
Faculty of Tourism and Hospitality, University of Montenegro, 85330 Kotor, Montenegro
Abstract
The 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.
