Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I)
Year: 2024
Type: article
Abstract: . To this end, the Doehlert response surface plan was used, with the following factors for D2I: the volume of D2I solution/fruit mass ratio (6/1-13/1 mL/g), the process time (120-360 min) and the Brix degree of the solution (45-65 °Brix) and with the following factors for D3I: immersion time (20-60 min), process time (60-300 min) and de-immersion time (7-25 min). The temperature was fixed according to literature at 35 °C. The optimum responses obtained for the D2I process were (47.63 ± 1.79) g/100 g (w-b) for water loss, and (6.67 ± 1.04) g/100 g (w-b) for solute gain, for optimum operating conditions of 6/1 mL/g; 245 min and 61.6°Brix respectively for the immersion ratio, process time and solute concentration of the hypertonic solution. The optimum responses obtained for D3I process were (47.98 ± 2.12) g/100 g (w-b) for water loss, and (4.31 ± 0.052) g/100 g (w-b) for solute gain (SG), for operating conditions of 21; 270; and 9 min, respectively for immersion time, process time and de-immersion time. The Student's t-test on the predicted and experimental optima of WL and SG revealed valuable insights for comparing these two processes. The present study will undoubtedly introduce a new dynamic to the osmotic dehydration systems for fruits and vegetables.
Source: Heliyon
Authors: C. Tsopwo Zena, Y. Jiokap Nono
Institution: University of Ngaoundéré
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,100
Award: G8988274511
OpenAlex ID: W4401525562