Asian Journal of Dairy and Food Research, volume 37 issue 2 (june 2018) : 114-119

Optimization of processing conditions for osmotic dehydration of orange segments

S.N. Patil, S.M. Shingade, R.C. Ranveer, A.K. Sahoo
1Department of Food Science and Technology, Shivaji University, Kolhapur-416 004, Maharashtra, India.
Cite article:- Patil S.N., Shingade S.M., Ranveer R.C., Sahoo A.K. (2018). Optimization of processing conditions for osmotic dehydration of orange segments. Asian Journal of Dairy and Food Research. 37(2): 114-119. doi: 10.18805/ajdfr.DR-1336.
The orange is 5th most important tropical fruit in the world production. The juice or pulp is extracted from the oranges and preserved for further use. Whereas for fruits and vegetables, osmotic dehydration is considered as one of best method for preservation. Hence in the present research focus on optimize process conditions for osmotic dehydration of orange segments. Fresh orange fruits were peeled and segments were separated. These segments were osmotically dehydrated at different sugar syrup concentrations 40 to 700B, time 60 - 300 min. and fruit solution ratio 1:3 to 1:5. The observation recorded with respect to water loss (WL), solid gain (SG) and weight reduction (WR). The results showed 500 B sugar syrup concentration, 300 min. time, and 1:4 fruit to solution ratio were optimum conditions to obtain water loss of 44.49 %, solid gain 6.91 % and weight reduction of 51.40%. Osmotic dehydration can be one of the alternative methods for the orange preservation than the traditional methods of food preservations. Also, it will be helpful to preserve orange segments for the longer time, which will be beneficial to small scale entrepreneur to improve their socio- economical status.  
  1. Bchir, B., Besbes, S., Attia, H. and Blecker, C. (2011). Osmotic dehydration of pomegranate seeds (Punica granatum l.): effect of freezing pre-treatment. J. Food Process Eng. 35: 335–354.
  2. Chafer, M., Gonzales-Martinez, C., Ortola, M.D and Chiralt, A.(2001). Long term osmotic dehydratioin of orange peel at atmospheric pressure and by applying a vacuum pulse. Food Science and Technology International, 7(2): 273-289.
  3. Devic, E., Guyoi, S. Daudin, J. and Bonazzi, C. (2010). Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. J. Agri. and Food Chem. 58 (1): 606-614.
  4. El-Aouar, A.A., Azoubel, M.P., Barbosa, L.J. and Murr, X.E.F. (2006). Influence of osmotic agent on the osmotic dehydration of papaya (Carica papaya L.). J. Food Eng. 75: 267-274. 
  5. FAO. (2009). Food and Agriculture Organization of the United Nations. 
  6. Fazli, A.F. and Ahani, M. (2010). Minimally processed foods: A case study on orange and kiwi fruit. Int. J. Env. Sci. and Development.1: 53-55.
  7. Giraldo. G., Talens, P., Fito, P., Chiralt, A. 2003. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango, J. Food Eng. 58: 33-43.
  8. Ispir, A. and Togrul, T.I. (2009). Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chem. Eng. Res. and Design 87: 166-180.
  9. Lazarides, H.N. (2001). Reasons and possibilities to control solids uptake during osmotic treatment of fruits and vegetables. In: Fito, P, Chiralt, A, Bharat, JM Spiess, WEL and Behsnilian D(eds)]. Osmotic dehydration and vacuum impregnation: Application in Food industries. USA: Technomic Publ. Co. Pp.33-42.
  10. LeMaguer M. 1988. Osmotic dehydration: review and future directions. Proc. Int. Symp. On progress in food preservation organized by CERIA, Centre of Education and Research on Food and Chemical Industries, Brussels, Belgium, April 12–14.
  11. Mini C. and Archana S. S. (2016). Formulation of osmo - dehydrated cashew apple (Anacardium occidentale L.). Asian J. Dairy Food Res., 35 (2): 172-174.
  12. Moreira, R., Chenlo, F., Torres, M.D. and Vazquez, G. (2007). Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions. LWT-Food Sci. Technol. 40:1507-1514.
  13. Panagiotou, N.M., Karathanos, V.T. and Maroulis, Z.B. (1999). Effect of osmotic agent on osmotic dehydration of fruit. Drying Technol. 17:175-189.
  14. Ranganna, S. (1986). Handbook of Analysis, Quality Control for Fruit and Vegetable Productd.2nd Edition, Tata McGraw Hill, New Delhi.
  15. Raoult-Wack, A.L. (1994). Advances in the osmotic dehydration trends. Food Sci. Technol. 5: 255-260.
  16. Sapata, M.L., Farreira, A, Andrada, L., Leitao, A.E. and Candeias, M. (2009). Osmotic dehydration of mandarins: influence of reutilized osmotic agent on behaviour and product quality. Acta Sci. Pol. Technol. Aliment. 8: 23-25.
  17. Singh, A. K., Sidhu, G. K. and Singh B. (2014). Osmo-convective dehydration of Sweet Potato (Ipomoea Batatas L.). Asian J. Dairy Food Res., 33 (3) : 197-203. 
  18. Singh, C., Sharma, H.K. and Sarker, B.C. (2008. Optimization of process conditions during osmotic dehydration of fresh pineapple. J. Food Sci. Technol. 45: 312-316.
  19. Srijaya M. and Priya B. S. (2017). Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava) slices. Asian J. Dairy Food Res, 36(3): 197-205
  20. Topuz, A.,Topakci, M., Canakci, M., Akinci, I. and Ozdemir, F. (2005). Physical and nutritional properties of four orange varieties, J. Food Eng. 66: 519-523.
  21. Yao, Z.M. and Le Maguer M. 1995. Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Conceptual and mathematical models. J. Food Eng. 29: 349-360.

Editorial Board

View all (0)