Methods to increase the rate of mass transfer during osmotic dehydration of foods

• Autorzy: Chwastek A.

Warianty tytułu

PL

Metody zwiększające szybkość przenoszenia masy podczas odwadniania osmotycznego żywności

• Języki publikacji: EN

Abstrakty

EN

Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished product. Obtaining the desired degree of dehydration or saturation of the material with an osmoactive substance often requires elongation of time or use of high temperatures. In recent years much attention was devoted to techniques aimed at increasing the mass transfer between the dehydrated material and the hypertonic solution. The work reviews the literature focused on methods of streamlining the process of osmotic dehydration which include the use of: ultrasound, high hydrostatic pressure, vacuum osmotic dehydration and pulsed electric field.

PL

Tradycyjne metody utrwalania żywności takie, jak zamrażanie, liofilizacja, suszenie próżniowe, suszenie konwekcyjne często są uzupełniane przez nowe technologie umożliwiające wytwarzanie produktów o wysokiej jakości. Odwadnianie osmotyczne coraz częściej jest wykorzystywane podczas przetwarzania owoców i warzyw. Metoda pozwala na zachowanie dobrych właściwości organoleptycznych i funkcjonalnych gotowego produktu. Uzyskanie pożądanego stopnia odwodnienia bądź wysycenia substancją osmoaktywną materiału wymaga długiego czasu lub stosowania wysokich temperatur. W ostatnich latach poświęcono wiele uwagi technikom mającym na celu zwiększenie wymiany masy pomiędzy odwadnianym materiałem a roztworem hipertonicznym. W pracy zamieszczono przegląd literatury poświęconej metodom usprawniającym przebieg odwadniania osmotycznego, do których należą zastosowanie: ultradźwięków, wysokiego ciśnienia hydrostatycznego, próżniowego odwadniania osmotycznego i pulsacyjnego pola elektrycznego.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 4
• Opis fizyczny: p.341-350,fig.,ref.

Twórcy

autor

Chwastek A.

• Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego, 90-924 Lodz, Poland

Bibliografia

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