Abstract
The impact of processing time, temperature, and sample on solution ratio parameters, along with pulsing microwave pretreatment, was assessed in the osmotic dehydration of waxy skin highbush blueberries. Fresh blueberries were pre-treated with 20% microwave power for 90 s before being subjected to osmotic dehydration for 8 h in a 60 °Brix sucrose solution, with three different sample to solution ratios (1:4, 1:7, and 1:10). Changes in water loss, solid gain, total anthocyanin content, total phenolic content, and total soluble solid content during osmotic dehydration, as well as color and texture changes, were investigated at four temperature levels (room temperature, 60 °C, 65 °C, and 70 °C). The highest rate of reduction in the total soluble solid content in the osmotic solution was observed during the initial hours (0–4 h) of the process. The most effective combination for reducing the total soluble content of the osmotic agent involved the microwave-pretreatment of the blueberries at 70 °C, using a sample to solution ratio of 1:4, resulting in a decrease of 11.98%, compared to 7.83% for non-pretreated samples. The solid gain was found to be affected by the sample to solution ratio × temperature × pretreatment at a 1% probability level (p ≤ 0.01). The temperature, osmotic solution ratio, and microwave pretreatment interacted together to affect the quality parameters of the osmotically dehydrated blueberries, including total anthocyanin content, total phenolic content, and color. Higher temperatures, along with microwave pretreatment, showed the worst effects on the quality characteristics mentioned. Microwave pretreatment did not change the texture significantly in comparison with non-pretreated blueberry samples. The enhancing effect of microwave pretreatment and higher temperatures on the efficiency of the osmotic dehydration process was obvious. An optimized microwave pretreatment can reduce both the required processing time and temperature for the osmotic dehydration of waxy skinned blueberries, which in turn can lead to the higher quality preservation of processed blueberries and lower energy consumption. This could be especially useful for the large-scale processing of waxy skinned berries.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Osmotic solution soluble solids fell fastest during the first four hours.
Verbatim
e0“The highest rate of reduction in the total soluble solid content in the osmotic solution was observed during the initial hours (0–4 h) of the process.”
t0“Highbush Blueberries”
Claim · model-written summary
Microwave pretreatment at 70 °C and a 1:4 ratio reduced osmotic-agent soluble solids by 11.98%, versus 7.83% without pretreatment.
Verbatim
e0“The most effective combination for reducing the total soluble content of the osmotic agent involved the microwave-pretreatment of the blueberries at 70 °C, using a sample to solution ratio of 1:4, resulting in a decrease of 11.98%, compared to 7.83% for non-pretreated samples.”
Claim · model-written summary
Sample-to-solution ratio, temperature and pretreatment interacted in their effect on solid gain.
- Taxon
- blueberriest0
- Treatment
- sample to solution ratio × temperature × pretreatmente0
- Outcome
- solid gaine0
- Qualifier
- p ≤ 0.01e0
Not reportedDirection
Verbatim
e0“The solid gain was found to be affected by the sample to solution ratio × temperature × pretreatment at a 1% probability level (p ≤ 0.01).”
t0“Highbush Blueberries”
Claim · model-written summary
Temperature, solution ratio and microwave pretreatment interacted in their effects on blueberry anthocyanin content, phenolic content and color.
- Taxon
- blueberriese0
- Treatment
- temperature, osmotic solution ratio, and microwave pretreatmente0
- Outcome
- total anthocyanin content, total phenolic content, and colore0
Not reportedDirection
Verbatim
e0“The temperature, osmotic solution ratio, and microwave pretreatment interacted together to affect the quality parameters of the osmotically dehydrated blueberries, including total anthocyanin content, total phenolic content, and color.”
Claim · model-written summary
Higher temperatures with microwave pretreatment had the worst effects on the reported quality characteristics.
- Taxon
- blueberriest0
- Treatment
- Higher temperatures, along with microwave pretreatmente0
- Outcome
- quality characteristicse0
- Direction
- worste0
Not reportedComparator
Verbatim
e0“Higher temperatures, along with microwave pretreatment, showed the worst effects on the quality characteristics mentioned.”
t0“Highbush Blueberries”
Claim · model-written summary
Microwave pretreatment did not significantly change blueberry texture compared with no pretreatment.
Verbatim
e0“Microwave pretreatment did not change the texture significantly in comparison with non-pretreated blueberry samples.”
Claim · model-written summary
Microwave pretreatment and higher temperatures enhanced osmotic-dehydration efficiency.
- Taxon
- blueberriest0
- Treatment
- microwave pretreatment and higher temperaturese0
- Outcome
- efficiency of the osmotic dehydration processe0
- Direction
- enhancinge0
Not reportedComparator
Verbatim
e0“The enhancing effect of microwave pretreatment and higher temperatures on the efficiency of the osmotic dehydration process was obvious.”
t0“Highbush Blueberries”
Claim · model-written summary
The authors suggest optimized microwave pretreatment could reduce processing time and temperature while improving quality preservation and lowering energy use.
Verbatim
e0“An optimized microwave pretreatment can reduce both the required processing time and temperature for the osmotic dehydration of waxy skinned blueberries, which in turn can lead to the higher quality preservation of processed blueberries and lower energy consumption.”
The same questions in other papers
processing · molecular: metabolites · VacciniumPositive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
1 paper more in this group
See all 5 papers →processing · quality: postharvest · VacciniumPositive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
2 papers more in this group
See all 6 papers →processing · quality: general · VacciniumResults agree
1 paper in the same direction as this paper
- no effect
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.