Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Bchir, Brahim; Besbes, Souhail; Karoui, Romdhane; Paquot, Michel; Attia, Hamadi; Blecker, Christophe

doi:10.1007/s11947-010-0442-1

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Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Bchir, Brahim; Besbes, Souhail; Karoui, Romdhane et al.

2010 • In Food and Bioprocess Technology

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/81077

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10.1007/s11947-010-0442-1

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Keywords :

Pomegranate; Osmotic dehydration; Scanning electron microscopy

Abstract :

[en] Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice
varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching
of natural solutes from seeds into the solution, which is
quantitatively not negligible, and might have an important
impact on the sensorial and nutritional value of seeds and date
juices. Both scanning electron microscopy and texture
(compression) analysis revealed that osmotic dehydration
process induced modifications of seed texture and cell
structure. Sucrose was found to be the essential element which
influences the texture of seed and the viscosity of date juice.
Additionally, natural sugar present in date juice permits
substituting 35% of the total quantity of sucrose added to the
osmotic solution.

Research Center/Unit :

University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation

Disciplines :

Agriculture & agronomy
Food science

Author, co-author :

Bchir, Brahim ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Besbes, Souhail

Karoui, Romdhane

Paquot, Michel

Attia, Hamadi

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Publication date :

19 September 2010

Journal title :

Food and Bioprocess Technology

ISSN :

1935-5130

eISSN :

1935-5149

Publisher :

Springer, New York, United States - New York

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 06 January 2011

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