Abstract
Summary The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.
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Claims 7
Claim · model-written summary
Increasing solution concentration favored water removal from melon.
- Taxon
- melon
.jpg?width=60)
Cucumis melot0 - Treatment
- increase in solution concentratione0
- Outcome
- water removale0
- Direction
- favourede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed.”
t0“melon”
Claim · model-written summary
Vacuum time had no significant observed effect on melon osmotic dehydration.
- Taxon
- melonCucumis melot0
- Treatment
- vacuum timee0
- Outcome
- effect of vacuum timee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed.”
t0“melon”
Claim · model-written summary
Less concentrated solutions combined with a vacuum pulse increased solid uptake in melon.
- Taxon
- melonCucumis melot0
- Treatment
- less concentrated solutions coupled to the action of vacuum pulsee0
- Outcome
- solid uptakee0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake.”
t0“melon”
Claim · model-written summary
A 60°Brix sucrose solution produced greater water loss in melon samples.
- Taxon
- melonCucumis melot0
- Treatment
- PVOD using 60°Brix sucrose solutione0
- Outcome
- water losse0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process.”
t0“melon”
Claim · model-written summary
A 60°Brix sucrose solution produced lower sugar uptake in melon samples.
- Taxon
- melonCucumis melot0
- Treatment
- PVOD using 60°Brix sucrose solutione0
- Outcome
- sugar uptakee0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process.”
t0“melon”
Claim · model-written summary
A 60°Brix sucrose solution better maintained fresh melon fruit texture during dehydration.
- Taxon
- melonCucumis melot0
- Treatment
- PVOD using 60°Brix sucrose solutione0
- Outcome
- maintenance of fresh fruit texturee0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process.”
t0“melon”
Claim · model-written summary
Hydrodynamic-model diffusion coefficients fit the experimental melon data well.
- Taxon
- melonCucumis melot0
- Outcome
- good fite0
- Comparator
- experimental datae0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.”
t0“melon”
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2 papers in the same direction as this paper · 1 in the opposite direction · 1 reporting no difference from an alternative
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.