Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches. Issue 5 (14th March 2022)

• Record Type: Journal Article
• Authors: Filipović, Vladimir; Filipović, Jelena; Lončar, Biljana; Knežević, Violeta; Nićetin, Milica; Filipović, Ivana
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 5(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-03-14
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16512
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Osmotic dehydration in molasses and successive lyophilization of peaches are investigated, 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 a w 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 reduction in lyophilization stage contributed to the increased samples' microbiological stability. 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. Novelty impact statement: 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 a w values in reduced duration of application.