Mass Transfer Kinetics and Physicochemical Quality of Amla from Osmotic Dehydration using Mixed Sugar Concentrated Solutions
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Abstract
The effect of proportions of oligofructose and sucrose to prepared 70 g/100g osmotic solution on Amla flesh osmotic dehydration were investigated. An analytical solution of Fick’s second law for diffusion in infinite slab geometry successfully determined mass transfer kinetics in terms of the effective water and solid diffusion coefficient. The predicted water diffusion coefficients were between 1.41*10-8 m2/s and 5.00*10-8 m2/s, whereas solid diffusion coefficients were between 0.45*10-8 m2/s, and 2.15*10-8 m2/s. Based on these results, it can be concluded that water loss (WL), solid gain (SG), and weight reduction (WR) increased with sucrose concentration. It was found that the most appropriate condition was using the proportion of 50% oligofructose and 50% sucrose and osmosis for 10 hours yielding WL, SG and WR equal to 46.01%, 2.25%, and 41.75%, respectively. The physicochemical quality resulted in reduction in moisture content and aw value of Amla flesh after osmotic dehydration process as well as resulting in increased total soluble solid. However, the content of phytochemicals was lower than fresh Amla. The osmosed Amla remained 10.70 mg/g of vitamin C, 248.17 mg GAE/g of total phenolic compound and 78.10% of DPPH scavenging antioxidant property, which were greater than obtained from sucrose impregnation 27.20%, 20.13% and 2.48%, respectively. However, the use of oligofructose increases production costs, so it might be suitable for high-value health foods market.
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