Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes
More details
Hide details
Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
Department of Machines and Production Biosystems, Slovak University of Agriculture in Nitra, Slovak Republic
Final revision date: 2020-02-24
Acceptance date: 2020-03-10
Publication date: 2020-04-07
Corresponding author
Ewa Gondek   

Department of Food Engineering and Process Management, SGGW, Nowoursynowska 159, 02-776, Warszawa, Poland
Int. Agrophys. 2020, 34(2): 265-272
This study investigated the effects of osmotic dehydration and freezing on the kinetics and microstructure of vacuum-dried kiwiberry. Both fresh and previously frozen fruit were dehydrated in sucrose, maltitol and xylitol. Freezing and osmotic dehydration were selected as possible ways to improve the drying kinetics and positively influence the taste of the fruit. This experiment focused on the analysis of microstructural changes induced by applied processing methods using the X-ray microtomography technique. The results showed that the fruit pretreated in sucrose suffered the least structural damage as expressed by the largest condensation of small pores and thin cell walls. Freezing and xylitol resulted in the accumulation of larger pores and thicker walls. The most rapid drying time of 678-688 min was observed for unfrozen samples, dehydrated in sucrose and maltitol. Freezing slowed down the drying process, by 60-100 min, in comparison to the unfrozen samples. The applied mathematical models proved useful in predicting the kinetics of the drying process. The equation proposed by Midilli et al. provided the best fit for predicting the kinetics of the process.
Arslan D., Özcan M.M., and Mengeş H.O., 2010. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.). Energ. Convers. Manage., 51(12), 2769-2775,
Ayala-Aponte A., Serna-Cock L., Libreros-Triana J., Prieto C., and Di Scala K., 2014. Influence of osmotic pre-treatment on convective drying of yellow pitahaya. DYNA, 81(188), 145-151,
Bialik M., Wiktor A., Latocha P., and Gondek E., 2018. Mass transfer in osmotic dehydration of kiwiberry: experimental and mathematical modelling studies. Molecules, 23(5), 1236,
Calín-Sánchez Á., Kharaghani A., Lech K., Figiel A., Carbonell-Barrachina Á.A., and Tsotsas E., 2015. Drying kinetics and microstructural and sensory properties of black chokeberry (Aronia melanocarpa) as affected by drying method. Food Bioprocess Tech., 8(1), 63-74,
Cichowska J., Samborska K., and Kowalska H., 2018. Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage. Eur. Food Res. Technol., 244(10), 1773-1782,
Dermesonlouoglou E.K., Pantelaiaki K., Andreou V., Katsaros G.J., and Taoukis P.S., 2019. Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers. J. Food Proc. Preserv., e13968,
Duffy V.B., Rawal S., Park J., Brand M.H., Sharafi M., and Bolling B.W., 2016. Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice. Appetite, 107, 116-125,
Hartel R. W., Ergun R., and Vogel S., 2011. Phase/state transitions of confectionery sweeteners: Thermodynamic and kinetic aspects. Compr. Rev. Food Sci. Food Safety, 10(1), 17-32, j.1541-4337.2010.00136.x.
Joardder M.U.H., Karim A., Kumar C., and Brown R.J., 2016. Porosity. Springer Briefs in Food, Health, and Nutrition. Springer International Publishing: Cham.,
Joardder M.U.H., Kumar C., and Karim M.A., 2017. Food structure: Its formation and relationships with other properties. Crit. Revi. Food Sci. Nutr., 57(6), 1190-1205,
Kowalska H., Marzec A., Kowalska J., Ciurzyńska A., Samborska K., Bialik M., and Lenart A., 2018. Rehydration properties of hybrid method dried fruit enriched by natural components. Int. Agrophys., 32(2), 175-182,
Latimer G.W. and AOAC International Eds, 2016. Official methods of analysis of AOAC International. AOAC International: Gaithersburg, Md.
Latocha P., 2017. The nutritional and health benefits of kiwiberry (Actinidia arguta) – a review. Plant Foods Hum. Nutr., 72(4), 325-334,
Li D., Zhu Z., and Sun D.-W., 2018. Effects of freezing on cell structure of fresh cellular food materials: A review. Trends Food Sci. Tech., 75, 46-55,
Midilli A., Kucuk H., and Yapar Z., 2002. A new model for single-layer drying. Dry. Technol., 20(7), 1503-1513.
Nahimana H., Zhang M., Mujumdar A.S., and Ding Z., 2011. Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables. Food Reviews Int., 27(4), 331-356,
Phothiset S. and Charoenrein S., 2014. Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues: Effects of freezing and thawing on papaya tissues. J. Sci. Food Agric., 94(2), 189-196,
Ramaswamy H.S. and Nsonzi F., 1998. Convective-air drying kinetics of osmotically pre-treated blueberries. Dry. Technol., 16(3-5), 743-759,
Sarimeseli A., 2011. Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energ. Convers. Manage., 52(2), 1449-1453,].
Soysal Y., Öztekin S., and Erenö., 2006. Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosys. Eng., 93(4), 403-413,
Szadzińska J., Łechtańska J., Pashminehazar R., Kharaghani A., and Tsotsas E., 2018. Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes. Dry. Technol., 37(1), 1-12,
Teles U.M., Fernandes F.A.N., Rodrigues S., Lima A.S., Maia G.A., and Figueiredo R.W., 2006. Optimization of osmotic dehydration of melons followed by air-drying. Int. J. Food Sci. Technol., 41(6), 674-680,
Vallespir F., Rodríguez Ó., Eim V.S., Rosselló C., and Simal S., 2019. Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures. J. Food Eng., 249, 15-24,
Voda A., Homan N., Witek M., Duijster A., van Dalen G., van der Sman R., Nijsse J., van Vliet L., Van As H., and van Duynhoven J., 2012. The impact of freeze-drying on microstructure and rehydration properties of carrot. Food Res. Int., 49(2), 687-693,
Wang C.Y. and Singh R.P., 1978. Use of variable equilibrium moisture content in modeling rice drying. Trans. Am. Soc. Agric. Eng., 11, 668-672.
Wiktor A., Nowacka M., Dadan M., Rybak K., Lojkowski W., Chudoba T., and Witrowa-Rajchert D., 2016. The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Dry. Technol., 34(11), 1286-1296,
Journals System - logo
Scroll to top