[en] Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar
Research center :
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Disciplines :
Food science
Author, co-author :
Bchir, Brahim ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Souhail, Besbes
Attia, Hamadi
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Language :
English
Title :
Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
Publication date :
2009
Journal title :
International Journal of Food Science and Technology
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