Evaluation of water loss and solute uptake during osmotic treatment of white radishes (Raphanus sativus L.) in salt-sucrose solution
DOI:
https://doi.org/10.14719/pst.1422Keywords:
White radish, Osmotic treatment, Salt-sucrose solution, Water loss, Solid gainAbstract
White radish, scientifically known as Raphanus sativus L., is a yearly vegetable. Currently, it was being grown and widely used in the world, including Vietnam. These plants have been used as food or food processing. The osmotic treatment of vegetables involves the removal of water from plants in which the solids from the osmotic solution are transported to the plant material by osmosis. By this procedure, sucrose and saline solution are usually performed. White radishes were dehydrated in different hypertonic solutions by combined sucrose and NaCl at three different concentrations, including 9 runs. Mass transfer behaviour was applied according to three common models such as Fick’s second law, Weibull and Peleg’s equations based on the change of moisture and solid content of white radish during osmotic dehydration. The obtained results showed that the mass transfer was fast at initial stage and became slowly at the later stage. The effective moisture (Dm) and solid diffusivities (Ds) were ranged from 1.0186 to 1.2826x10-8 and from 1.0692 to 2.3322x10-8 (m2/s) respectively. The Peleg’s equation was found to be the best fitting for water loss and solid uptake thanks to the high determination coefficient (>97.64%) and the low average relative error (<3.174%). Raised up solution concentration resulted in higher water loss and mass gain.
Downloads
References
Gutiérrez RMP, Perez RL. Raphanus sativus (Radish): their chemistry and biology. The Scientific World Journal. 2004;4:811.https://doi.org/10.1100/tsw.2004.131
Gilani AH, Ghayur MN. Pharmacological basis for the gut stimulatory activity of Raphanus sativus leaves. Journal of Ethnopharmacology. 2004;95(2-3):169-72. https://doi.org/10.1016/j.jep.2004.06.038
Baek SH, Park M, Suh JH, Choi HS. Protective effects of an extract of young radish (Raphanus sativus L.) cultivated with sulfur (sulfur-radish extract) and of sulforaphane on carbon tetrachloride-induced hepatotoxicity. Bioscience, Biotechnology and Biochemistry. 2008;72(5):1176-82. https://doi.org/10.1271/bbb.70545
Castro?Torres IG, De la O?Arciniega M, Gallegos?Estudillo J, Naranjo?Rodríguez EB, Domínguez?Ortíz MÁ. Raphanus sativus L. var. niger as a source of phytochemicals for the prevention of cholesterol gallstones. Phytotherapy Research. 2014;28(2):167-71. https://doi.org/10.1002/ptr.4964
Aires A, Mota VR, Saavedra MJ, Rosa EAS, Bennett RN. The antimicrobial effects of glucosinolates and their respective enzymatic hydrolysis products on bacteria isolated from the human intestinal tract. Journal of Applied Microbiology. 2009;106(6):2086-95. https://doi.org/10.1111/j.1365-2672.2009.04180.x
Scholl C, Eshelman BD, Barnes DM, Hanlon PR. Raphasatin is a more potent inducer of the detoxification enzymes than its degradation products. Journal of Food Science. 2011;76(3):C504-C511. https://doi.org/10.1111/j.1750-3841.2011.02078.x
Nishadh A, Mathai L. Osmotic dehydration of radish in salt and sucrose solutions. International Journal of Innovative Research in Science, Engineering and Technology. 2014;3(1):1514-21.
Lazarides HN, Katsanidis E, Nickolaidis A. Mass transfer during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering. 1995;25:151-66. https://doi.org/10.1016/0260-8774(94)00006-U
Sutar PP, Prasad S. Optimization of osmotic dehydration of carrots under atmospheric and pulsed microwave vacuum conditions. Drying Technology. 2011;29(3):371-80. https://doi.org/10.1080/07373937.2010.497955
Bera D, Roy L. Osmotic dehydration of litchi using sucrose solution: effect of mass transfer. Journal of Food Processing and Technology. 2015;6(7):462-69.
Tortoe C. A review of osmodehydration for food industry.African Journal of Food Science. 2010;4(6):303 – 24. Available from: http://www.academicjournals.org/ajfs
Sahoo PK, Sharma AK. Modelling of water loss and solute uptake during osmotic drying of carrots using weibull distribution approach. International Food Research Journal. 2018;25(1): 270-74.
Peleg M. An empirical model for the description of moisture sorption curves. Journal of Food Science. 1998;53(4):1216-17. https://doi.org/10.1111/j.1365-2621.1988.tb13565.x
Doymaz ?, ?smail O. Drying characteristics of sweet cherry. Food and Bioproducts Processing. 2011;89(1):31-38. https://doi.org/10.1016/j.fbp.2010.03.006
Azuara E, Beristain CI, Gutiérrez GF. A method for continuous kinetic evaluation of osmotic dehydration. LWT-Food Science and Technology. 1998;31(4):317-21. https://doi.org/10.1006/fstl.1997.0364
Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G. Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions. Journal of Food Engineering. 2006;73(2): 164-73. https://doi.org/10.1016/j.jfoodeng.2005.01.017
?spir A, To?rul ?T. Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chemical Engineering Research and Design. 2009;87(2):166-80. https://doi.org/10.1016/j.cherd.2008.07.011
Nuñez-Mancilla Y, Perez-Won M, Vega-Gálvez A, Arias V, Tabilo-Munizaga G, Briones-Labarca V, Di Scala K. Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions. Innovative Food Science and Emerging Technologies. 2011;12(3):338-43. https://doi.org/10.1016/j.ifset.2011.03.005
Park KJ, Bin A, Brod FPR, Park THKB. Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.). Journal of Food Engineering. 2002;52(3):293-98. https://doi.org/10.1016/S0260-8774(01)00118-2
Corzo O, Ramírez O y Brach N. Aplicación del modelo de Peleg en el estudio de la transferencia de masa durante la deshidratación osmótica de láminas de mamey (Mammea americana) saber. Revista Multidisciplinaria delConsejo de Investigación de la Universidad de Oriente, [enlínea]. 2008;20(1):87-95. Available from: http://www.redalyc.org/articulo.oa?id=427739437013
Azoubel PM, Murr FEX. Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering. 2004;61(3):291-95. https://doi.org/10.1016/S0260-8774(03)00132-8
El-Aquar ÂA, Murr FEX. Estudo e modelagem da cinética de desidrataçãoosmótica do mamãoformosa (Carica papaya L.). Food Science and Technology. 2003;23:69-75. https://doi.org/10.1590/S0101-20612003000100015
Corzo O, Gomez ER. Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering. 2004;64(2):213-19. https://doi.org/10.1016/j.jfoodeng.2003.09.035
daConceição Silva MA, da Silva ZE, Mariani VC, Darche S. Mass transfer during the osmotic dehydration of West Indian cherry. LWT-Food Science and Technology. 2012;45(2):246-52. https://doi.org/10.1016/j.lwt.2011.07.032
GelyMC, Santalla EM. Moisture diffusivity in quinoa (Chenopodium quinoa Willd.) seeds: Effect of air temperature and initial moisture content of seeds. Journal of Food Engineering. 2007;78(3):1029-33. https://doi.org/10.1016/j.jfoodeng.2005.12.015
Cunha LM, Oliveira FA, Aboim AP, Frías JM, Pinheiro?Torres A. Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation. International Journal of Food Science and Technology. 2001;36(3):253-62. https://doi.org/10.1046/j.1365-2621.2001.t01-1-00447.x
García-Pascual P, Sanjuán N, Melis R, Mulet A. Morchella esculenta (morel) rehydration process modelling. Journal of Food Engineering. 2006;72(4):346-53. https://doi.org/10.1016/j.jfoodeng.2004.12.014
Sannaveerappa T, Ammu K, Joseph J. Protein?related changes during salting of milkfish (Chanoschanos). Journal of the Science of Food and Agriculture. 2004;84(8):863-69. https://doi.org/10.1002/jsfa.1682
Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P. A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering. 2007;79(1):261-70.https://doi.org/10.1016/j.jfoodeng.2006.01.053
Mayor L, Moreira R, Chenlo F, Sereno AM. Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. Journal of Food Engineering. 2006;74,253–62. https://doi.org/10.1016/j.jfoodeng.2005.03.003
Moreira R, Chenlo F, Torres MD, Vazquez G. Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions. LWT Food Science and Technology. 2007;40,1507–14. https://doi.org/10.1016/j.lwt.2006.11.006
Bchir B, Besbes S, Karoui R, Paquot M, Attia H, Blecker C. Osmotic dehydration kinetics of pomegranate seeds using date juice as an immersion solution base. Food and Bioprocess Technology. 2012;5(3):999-1009.https://doi.org/10.1007/s11947-010-0442-1
Sachetti G, Gianotti A, Dalla Rosa M. Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments. Journal of Food Engineering. 2001;49(2-3):163-73. https://doi.org/10.1016/S0260-8774(00)00206-5
Ganjloo A, Rahman RA, Osman A, Bakar J, Bimakr M. Kinetics of crude peroxidase inactivation and color changes of thermally treated seedless guava (Psidium guajava L.). Food and Bioprocess Technology. 2011;4(8):1442-49. https://doi.org/10.1007/s11947-009-0245-4
Phisut N. Factors affecting mass transfer during osmotic dehydration of fruits. International Food Research Journal. 2012;19(1):177-82
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Nguyen Minh Thuy, Nguyen Thi Ngoc Tham, Vo Quang Minh, Pham Thanh Vu, Ngo Van Tai
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
